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Food in focus |  |
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Mustard
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Mustard is one of the oldest spices known to man. Mustard seeds can be traced to different areas of Europe and Asia with the white variety originating in the eastern Mediterranean regions, the brown from the foothills of the Himalayan Mountains, and the black from the Middle East. Mustard seeds are mentioned in ancient Sanskrit writings dating back about 5 000 years ago. The English name, mustard, is derived from a contraction of the Latin mustum ardens, meaning burning wine and referring to the spicy heat of the crushed mustard seeds and the French tradition of mixing the ground seeds with must, the unfermented juice of wine grapes.
Health
Before it became a culinary spice, mustard was prized for its medicinal properties and used as a remedy for scorpion stings and tooth ache and as a poultice (mustard plaster) applied to infected skin (it stimulates blood flow and thus healing).
Mustard 101
Mustard is made from the seeds of a plant in the Cruciferae family (which includes broccoli, brussel sprouts, cabbage, turnips, and radishes). There are nearly forty different varieties of this yellow-flowering plant that botanists classify into the genus Brassica. However, nearly all the mustards found in your supermarket come from only three of these varieties: Brassica nigra (black seeds), Brassica juncea (brown seeds), and the larger Brassica hirta (white/yellow seeds).
Make your own mustard
Mustard seeds aren't hot, and neither is mustard powder. But when the crushed seeds or powder is mixed with cold water, a chemical reaction occurs as the seeds' cells release enzymes and other compounds that create the pungency. Within ten to fifteen minutes it will reach its peak pungency, from where it will start to decline. At this point an acidic ingredient, such as grape juice, lemon or lime juice, vinegar, beer, cider or wine or is added to stabilise the pungency and stop it in its tracks. If you were to add a hot liquid to the paste, the enzymes creating the hot taste will be destroyed. Once the essential oils have formed, other ingredients can be added to enhance the taste, such as salt, honey, sugar, pepper corns, tarragon, turmeric (for colour), garlic, pepper, dill, paprika, chillies, thyme, etc.
A basic rule in mustard making is to avoid contact between the mustard paste and aluminium. Vinegar, wine or other acidic materials can leach metal molecules from aluminium pans, so use only plastic, glass, enamelled or stainless steel utensils for making your mustards. For storage and ageing of mustards, use only sterilised glass jars with tight fitting plastic or enamelled-lined lids.
Quick homemade mustard:
The easiest is to use equal amounts of water and mustard powder, mix and stand until it's hot to your liking. To this you can add your flavourings.
For a really simple homemade mustard, combine 1/4 cup yellow mustard seeds, 1/4 cup brown mustard seeds and 1/2 cup cold water in a blender for just a couple of seconds. Let is stand for 15 minutes before adding 3 tablespoons of Verjuice or white wine, a dash of salt and your flavourings, such as 2 teaspoons of honey, a clove of crushed garlic, a pinch of lemon zest, herbs and spices, whatever you want.
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10 things to do with mustard |  |
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Tip of the day | |
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