Mustard is a spice with a long culinary tradition. It was cultivated throughout the Eurasian continent since Prehistory and is known to have been part of the menus of the ancient Egyptians, Greeks and Romans.

Precisely its name comes from latin mostum ardensor burning must, in reference to its spicy flavor and its preparation with must. Its use became widespread in medieval times, thanks to its easy cultivation and his ability to preserve food.

Mustard is an annual plantalmost a meter and with yellow flowers.

There are three varieties: black mustard (Brassica nigra)with dark or reddish seeds, rounded and pronounced flavor; white mustard (Sinapis alba)with yellow seeds, softer; and brown mustard (Brassica juncea)of oriental origin, which is used in Indian and Japanese cuisine dishes.

Its most characteristic elements and The cause of its spicy flavor is sinalbina or sinagrine, depending on the white or black variety.. These are compounds rich in sulfur with protective action against degenerative diseases and cancer.

Are similar to those found in other plants of the botanical family of cruciferous, such as cabbages and radishes.

How to use mustard in cooking

• Include some mustard sprouts in salads It’s a simple way to add flavor.
• Mustard is a relative of watercressand has a similar but more concentrated flavor. Just moisten the seeds for a few days so that they sprout.
• in the kitchen English varieties are usually used, which are softer and they come in powder form with different proportions of ground black and white mustard, sometimes with flour and spices or with aromatic herbs.
• Every cook dissolves them in vinegar, must, wine or water to prepare your recipes.
• Are ideal for mixing with other sauces such as mayonnaise, bechamel or vinaigrette because they provide elements that help to link them.
• They are included in vegetable dishesespecially from its own family, such as cabbage, cauliflower, Brussels sprouts…
• It is also a good ingredient for making fermented cabbage and pickles as well as in recipes with egg, cheese or fish.
• In some areas of America the leaf is eaten of boiled mustard or raw if it is tender. This «mustard green«It provides a strong, spicy and bitter flavor.
• In India and Bangladesh, it is cooked with the oil of its oilseeds.

Mustard: nutritional properties

Mustard seeds contain 10% protein and 35% fat rich in essential fatty acids linoleic and linolenic.

When used in sauce this proportion is diluted, but remains interesting, in the same way as its rich contribution of iron, iodine, calcium, fluoride and magnesium.

Despite this, this nutritional content is little significant because it is taken as a condiment in small quantities.

Appreciated for its strong, pungent and spicy flavor, mustard stimulates the taste buds and whets the appetite.

Curiously, Mustard seeds do not sting when dry, because their enzymes are only activated when they come into contact with a liquid.whether water, must or liquor.

In this way, its glycosides are decomposed and its volatile substances with such a characteristic flavor are spread. It is used besides vinegar, because acetic acid stabilizes the process and the flavor of mustard stays for longer.

mustard sauces

In the market you can enjoy a wide range of mustards and with many nuances depending on their preparation, since there are countless varieties and recipes.

The most recognized are the French sauce preparationswhich for centuries have been made by crushing the grains and making a cream with must or wine and vinegar, salt, spices and aromatic herbs.

The most popular, that of Dijonhas the peculiarity that it is always done with stone-ground and hulled black mustard, dissolved in vinegar and unripe grape must (agraz)which gives it an unmistakable acid touch.

That of Meaux, called «to the ancient»prepares with the grains partially ground and keeping their shell; that of Beaujolaiswith came of this denomination and blueberries; and that of Bordeaux It is softer because it is made with white varietywith its shell, sugar and tarragon.

There are also them with fennel, with honey, with champagne and the red one, which is made with chillies. All of them are suitable to bring to the table.

German mustards are similar, but richer in herbs and spices. Among them stands out the Dusseldorfmade with the black variety, with an intense flavor; and that of Bavaria, softerwith white seeds, honey and fine herbs.

Besides, American sauceswith a milder flavor and yellow color, are made only with white mustard.

Mustard vinaigrette in salad

Ingredients (for 4 people):

• 400 g fresh chives
• 2 large leaves of red cabbage
• 2 sticks of white celery
• 2 salad tomatoes
• 2 tablespoons of cane sugar

For the vinaigrette sauce:

• 6 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons mustard
• 1 hard-boiled egg, chopped
• chopped chervil
• sea ​​salt

Preparation (15′ + 10′ cooking time):

1. While boiling plenty of salted water, cut the chives into half-moons, the tomatoes into slices, and the celery and cabbage into long, thin strips.
2. Cook the onion in the boiling water for about two minutes. Then brown it in a pan with oil and sugar to caramelize it, let it cool and mix with the celery.
3. Prepare the vinaigrette by mixing oil, salt, vinegar and mustard, beating them until you obtain a creamy sauce, to which you add the chopped egg and chervil.
4. Assemble the dish by placing the tomato as a base and on top of it the onion, celery and cabbage. Dress the salad with the vinaigrette.

Nutritional information:

• Calories: 159
• Carbohydrates: 10 g
• Proteins: 3 g
• Fat: 11 g
• Cholesterol: 52 mg