Spice
Mustard
Mustard means the pungent seeds of Brassica and Sinapis species—yellow, brown, and black—and the prepared pastes made from them. Whole seeds temper in oil for Indian tadka; ground mustard heats sauces and rubs; prepared mustard ranges from mild American yellow to sharp Dijon and wholegrain styles. Heat develops with liquid and is tamed by acid and time.
Also known as: Moutarde, Rai / Sarson
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History
Mustard seeds were used across the ancient Mediterranean and South Asia as pungent seasoning.
Monastic and later Dijon mustard-making traditions refined prepared mustard pastes.
British powdered mustard and American yellow mustard industrialised convenience condiments.
Global seed production in Canada, Europe, and India supplied both spice and condiment industries.