What is stone ground mustard
The whole, ground, cracked, or bruised what is stone ground mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste.
The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. The English word “mustard” derives from the Anglo-Norman mustarde and Old French mostarde. That civilization existed until about 1850 B. Mustard has been used in Africa and China for thousands of years. Mustard greens have been popularly consumed in China. It was often used in the royal courts during the Zhou Dynasty to help whet the appetite for the later courses in a meal.
The Romans were probably the first to experiment with the preparation of mustard as a condiment. The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans and began their own production. The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury which was written by King Richard II’s master cooks. The use of mustard as a hot dog condiment is said to have been first seen in the US at the 1904 St. Louis World’s Fair, when the bright-yellow French’s mustard was introduced by the R.
Percentages are roughly approximated using US recommendations for adults. Mustard is most often used at the table as a condiment on cold and hot meats. It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. Mustard can be added to dishes as a primary spice, as is popular in East Indian cuisine. Added to mixed vegetables or fish curries, it can impart a unique flavor to some of the Indian recipes. The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database.
As a condiment, mustard averages about 5 kcal per teaspoon. The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method. The basic taste and “heat” of the mustard are determined largely by seed type, preparation, and ingredients. Mustard oil can be extracted from the chaff and meal of the seed. The mustard plant itself has a sharp, hot, pungent flavor. Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin and sinalbin. Sulforaphane, phenethyl isothiocyanate, and benzyl isothiocyanate create milder and less pungent intensities and flavors as when found in broccoli, brussels sprouts, watercress, and cabbages.
