What Types of Mustard Seeds Exist?

Black mustard seeds have been used since ancient times. They are thought to be the type of mustard seeds mentioned in the Bible. Black mustard seeds are also likely what gave the mustard its name. In medieval France, they were mixed with unfermented grape juice (must) and called mout-ardent (burning must), which transformed into moutarde in French and mustard in English.

Brown mustard originated in the Himalayans and has virtually replaced black mustard in American and British kitchens, particularly in North American Chinese restaurants.

The white mustard plant originated in the Mediterranean area and can be cultivated in both, colder and warmer climates, which may be a factor in its popularity. White mustard seeds are milder than brown or black mustard seeds, but they still contain pungent flavour producers, especially sinalbin. Their heat stays mainly on the tongue rather than going up the nose, which is the case with brown and black seeds.

Different Types of Mustard Paste

Spicy Brown Mustard

Amping up the natural heat of mustard seeds, spicy brown mustard is aptly named. It's made with brown mustard seeds, which are soaked in less vinegar than standard mustard. The combination of the hotter seeds and lesser acidity makes sure the nose-scorching heat is much more pronounced.

Honey Mustard

This sweet sauce retains some of the mustard's complex taste, although much of its spicy edge is neutralized. This makes it a good dipping sauce —a chicken finger dunked into honey mustard comes out with nothing but a smooth and sweet flavour that's easy to digest. It's also great for making sweeter dressings for dishes that would benefit from a more mild mustard approach.

Dijon Mustard

Dijon mustards are made with low acidity liquids. Dijon works especially well in vinaigrettes, mayos, and sauces, where a little can go a long way in developing flavour.

Handy Mustard Tips

Toasting Mustard

You can toast mustard on the stovetop. Heat a heavy skillet over medium heat until hot. Add 1/4 cup (60 ml) mustard seed. Toast for 2 to 5 minutes, stirring constantly until itis fragrant and lightly browned, removing from heat when seeds start to pop. You can also toast mustard in the oven. Preheat oven to 350°F (180°C). Toast mustard seed on baking sheet for 5 minutes. Cool.

Cracking & Grinding Mustard

Grind by Hand: continue the cracking process until the desired consistency is achieved or use a mortar and pestle. Grinding by machine is a less time-consuming process and includes using a coffee grinder, food processor or a blender. When grinding, try not to touch your face as the product will irritate your eyes and nose, much like capsaicin, the hot component in chile peppers.

Sprouting Mustard

To sprout mustard seed, assemble the equipment required (clear plastic tub with a lid, yellow mustard seed, clean towel and salad spinner) and follow our instructions. Soak mustard seeds for 6 to 12 hours (1 part seed to 4 parts water). Drain and rinse seeds. To clean the seeds, rinse the soaked seeds several times. Line the bottom of a flat clear plastic container with a wet, clean towel. Spread rehydrated mustard seeds onto the wet towel. Cover the plastic container with a lid or clean towel and place container by the window or sunny warm area (to allow chlorophyll development). Water the sprouts 2 to 3 times daily and drain the excess water for 3 to 5 days until roots are of the desired length.

About us

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Shelby Masterson

Head Instructor at Vabera Cooking Classes

Our interactive mustard preparation classes are perfect as a venue for birthday parties, culinary team building, and corporate entertaining. We keep the sessions small so everyone in the class has the chance to see, hear and taste! If you would like to register for a class, either call or email us!

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