Mustard is an essential ingredient in many dishes. It adds flavor and texture to foods. It also has health benefits. Mustard contains antioxidants and other nutrients that promote heart health.
There are different types of mustard. Some are spicy while others are sweet. They can be used in salads, sandwiches, soups, sauces, and even desserts. The most common type of mustard is yellow mustard. This is the one you will find at your grocery store or supermarket. There are several varieties of this kind of mustard including Dijon, whole grain, honey-mustard, brown sugar, etc.
Yellow mustard is made from ground seeds called mustards. These include black mustard seed, white mustard seed, brown mustard seed, red mustard seed, and green mustard seed. So much is used at parks, picnics, barbeque, road trips, in your burger and potato salad, everywhere! Mustard is used everywhere! It adds to whatever you eat a beautiful, sparkling, sometimes spicy flavor. And it might be the saving grace of some meals in various circumstances.
Did you ever wonder why yellow mustard? Different degrees of yellow, some turquoise, some almost brown, some light yellow, and some are the brightest, almost yellow neon you have ever seen. Why however? There is an interesting explanation for this. It turns out.
The answer lies with the color of the mustard plant itself. When we look closely at the leaves of the mustard plant, they appear as if they were covered by a thin layer of oil.
That’s right. The plants themselves produce oils that give them their color. In fact, these oils make up about 90% of the weight of the leaf. But what does all this mean? Well, when we grind the seeds into powder form, we get mustard.
Mustard is often yellow, as it is combined with fine turmeric (Curcuma). Turmeric is deep-yellow, with excellent warm color. When crushed and turned into paste, mustard seeds are light, gray-yellow. The turmeric began to look better for mustard. Now it is the norm in the manufacture of mustard, and very few mustard firms do not utilize turmeric.
When mustard was first developed, people did not know how to preserve food properly. People would just throw everything together and hope for the best.
That meant there was no way to keep mustard fresh longer than a day or two. As time went on, people learned more ways to preserve things like meat, fish, vegetables, fruits, bread, cakes, cookies, pies, jams, jellies, pickles, relishes, condiments, and so forth.
The first mustard, created thousands of years ago by the Romans, was rather a tasteless paste. There was a crushed mustard seed and grape juice without fermentation (called must). This paste was faintly yellow, flaky, brown, or black. The paste that we know now was far from yellow. Mustard has been a type of paste for a very long time that has different colors of grass and yellow and brown, depending on the kind of seed. In certain ways, turmeric in mustard grew increasingly prevalent throughout time.
English mustard is an old variant of yellowmouth, and in 1814 (when Colman’s mustard began) it was still a bit turmeric. We can only suppose that turmeric in mustard was an aesthetic and perhaps even a little bit of taste.
Turmeric is also known for being anti-inflammatory, which may explain why mustard became yellow over time.
There are many reasons why mustard becomes yellow. One reason is the presence of sulfur compounds. Sulfur gives off heat and therefore causes the mustard to become hot. Another reason is due to oxidation. Oxidation occurs naturally through exposure to air. If mustard is exposed to oxygen, then it will turn yellow.
Another factor is temperature. At high temperatures, the mustard begins to oxidize faster. Also, the higher the humidity level, the quicker the mustard changes color. Humidity levels vary greatly between seasons. For example, during the winter months, the weather tends to be dryer. Therefore, the mustard takes less time to change color.
Mustard is an essential ingredient in many dishes. It adds flavor and texture to food and has been used since ancient times.
There are many different types of mustard, each with its own unique taste and health benefits. In this article, I will discuss the common types of mustard and their health benefits.
English mustard is made from white wine vinegar and ground mustard seeds. It is mild tasting and contains about 20% oil. It is usually sold in jars.
English mustard is comprised of brown, yellow, and turmeric mustard seeds. It is a smooth, moderately warm mustard that works well with almost anything, whether it’s hot or cold.
Dijon mustard is similar to English mustard but uses red wine instead of white wine vinegar. It is slightly stronger than English mustard.
A little different from other mustard kinds is Dijon mustard. It originates from the city of Dijon when a man decided to turn the vinegar into verjuice (juice from green, unripe grapes). Dijon Mustard is now manufactured out of vinegar or white wine and is not a protected term, which means different manufacturers can make it how they like and market it still as Dijon.
Brown mustard is made from whole grain mustard seeds. It is darker colored than other kinds of mustard. It is strong flavored and spicy.
This is coarsely ground mustard powder. Coarse mustard is often mixed with water to create a thick sauce called "must".
Corse mustard is prepared simply from not entirely crushed and powdered mustard seeds. Some seeds, some mainly intact, and some are already a paste, are broken. They are high in texture, nearly usually using all three kinds of mustard seeds, resulting in highly spicy mustard.
In conclusion, there are several factors that contribute to the color of mustard. These include:
Temperature – When the mustard is at room temperature, it turns yellow because of oxidation. This happens more quickly if the environment is humid.
Oil content – A lower amount of oil results in a lighter shade of yellow.
Type of seed – Brown mustard seeds has a larger percentage of protein compared to black mustard seeds. Black mustard seeds contain a lot of fat.
Vinegar type – White wine vinegar produces light-yellow mustard while distilled vinegar makes a dark-brown one. Red wine vinegar gives medium-colored mustard.
I hope this post helped you with all your food curiosities.