Mustard

Mustard is an ancient spice with a rich history and widespread use in cooking, medicine and agriculture. Mustard seeds are small, round and come in different colours – yellow, brown and black, each type having its own specific flavour and aroma. Yellow mustard (white mustard) has a milder flavour and is most often used to make mustard, while brown and black mustards are spicier and are often used in Indian and Asian cuisine.

Mustard seeds do not have a strong aroma until they are ground or mixed with liquid, when they begin to release their characteristic spiciness. They contain enzymes and mustard oil, which, when combined with water, develop their pungent flavor. Due to this property, mustard is a main ingredient in various types of mustard, sauces, marinades, and seasoning blends.

In cooking, mustard seeds are often used whole or ground, adding a rich flavor to meat and vegetable dishes. In Indian cuisine, they are often fried in butter or oil to release their deep aroma. In European cuisine, mustard is a staple seasoning for sausages, pickles, and spicy sauces.