National Mustard Day is celebrated the first Saturday in August each year to recognize one of the world’s oldest condiments. Mustard is made by mixing the ground seeds of the mustard plant with a liquid. The different varieties of mustard we know today depends upon the specific mustard seed and type of liquid used. For example, yellow mustard seeds are the mildest, while brown and black seeds are much hotter and more pungent. The heat and pungency of mustard comes from the oil of the broken seed.
With minimal calories and plenty of flavor, prepared mustard provides between 7-10 calories per tablespoon. Dried mustard powder has about 7-10 calories per teaspoon. The sodium content varies widely among mustard varieties, but a tablespoon of mustard seed has only 1 mg.
Mustards can be classified into several different types:
- Yellow mustard has a low heat level and is the gold standard for American mustards. Mustard seeds and turmeric are mixed with vinegar and water to create a mustard with a mellow, sharp flavor. Because of its mellowness, yellow mustard is all-purpose product that can be squirt on a hot dog or mixed into dressings, sauces and marinades.
- Honey mustard offers a low heat level and a bit of sweetness to neutralize some of the mustard’s spiciness. As such, honey mustard is well suited as a dipping sauce, especially for Chicken fingers. Honey mustard is also great in sweeter dressings and for dishes that would benefit from a mild mustard approach, like in this tasty salmon bake.
- Spicy brown mustard is from a brown mustard seed. With less vinegar than a standard mustard, spicy brown mustard’s lower acidity results in a higher level of heat. The end-product tends to be a bit coarser than yellow mustard since the actual seed retains the outside bran. Brown mustard can be mixed with spices like cinnamon, ginger, and nutmeg to give the mustard a slight earthy undertone. It is bolder than yellow mustard and is often used as a condiment for bigger, meatier type sandwiches. Spicy brown mustard is found in the dipping sauce for these colorful and succulent chicken kabobs.
- Dijon mustard, first produced in Dijon France, is made from brown and/or black mustard seeds. It has a fairly high level of heat and is most often used in vinaigrettes, mayos, and sauces. Dijon mustard is typically made with white wine and can be used in place of yellow mustard if looking for a sharper, stronger flavor. These tasty salmon cakes include a hint of Dijon mustard. This summer salad made with fresh tomatoes, crisp green beans and potatoes uses Dijon mustard in place of mayo.
- Whole grain mustard is a mustard that has been ground just enough to form a paste. It has a thicker course texture compared to other varieties. Whole Grain mustard is made from brown and black mustard seeds boasts a high level of heat. It is often used on cheese plates, sandwiches and in dressings. Give whole grain mustard a whirl when making these Maryland crab cakes.
- Hot mustard, also with brown or black seeds, is often used in dipping sauces. There are many varieties of hot mustard, but the one that’s probably most familiar is the hot mustard found at the bottom of American take-out Chinese bags.
- English mustard, a variety of hot mustard, includes a mix of yellow and brown seeds. While it resembles traditional yellow, English mustard is much stronger. It is typically available in powdered form and mixed with cold water. Allow the mustard to sit 15 minutes prior to use to release its full flavor and heat.
- Germany mustards can range for spicy to sweet, from coarse to fine, depending on what region the mustard is made. Some German mustards also involve extra ingredients, like horseradish, to enhance their flavor. German mustard is often enjoyed on grilled sausages or pretzels.
- Beer and spirit mustards are a combination of brown, black and yellow seeds along with beer or spirits for a liquid base. Heat level can vary, but distinct flavors add depth and flavor to the pungency of the mustard seeds. Using beer or spirits for a liquid base offer distinct flavors that pair well with the pungency of mustard seeds.
Mustards have come a long way from when they were first introduced to America in the early 1900s. Celebrate National Mustard Day – enjoy a new variety or embrace your favorite mustard brand.
