Mustard being spread on bread.

Mustard is used as a culinary term, referring to seeds or leaves of the mustard plant, or preparations made from them. Image File history File links Download high resolution version (2055x1578, 339 KB) Bread with mustard. ... Image File history File links Download high resolution version (2055x1578, 339 KB) Bread with mustard. ... Carbohydrates are chemical compounds that contain oxygen, hydrogen, and carbon atoms, and no other elements. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system and absorb water. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid (or organic acid), often with a long aliphatic tail (long chains), either saturated or unsaturated. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with the formula NaCl. ... It has been suggested that this article or section be merged with Daily values. ... For the plant and spice of the same name, see the article on mustard. ... Species See text The mustards are several plant species in the genus Brassica whose proverbially tiny mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into a condiment also known as mustard. ...

Prepared mustard

Small packets of ketchup and mustard.

Prepared mustard is a thick condiment, a yellow or yellow-brown paste with a sharp taste that is prepared from the ground mustard seeds, by mixing them with water, vinegar or other liquids, and adding ingredients such as flour. A strong mustard can cause the eyes to water, burn the palate and inflame the nasal passages. For this reason, mustard is an acquired taste. Download high resolution version (776x768, 56 KB) Heinz ketchup and mustard Photo by renato2004. From www. ... Download high resolution version (776x768, 56 KB) Heinz ketchup and mustard Photo by renato2004. From www. ... Arbys sauce Bold textExamples of condiments include: Arbys sauce Belacan Brown sauce Chili oil Chutneys Cocktail sauce Fish sauce Fry sauce Horseradish sauce Hot sauces based on chili, including Tabasco sauce Ketchup Lettuce Mixed pickle MSG Mustard Pepper Raita Red pepper flakes Relish Remoulade Salsa Salt Sauerkraut (sometimes... Taste is one of the most common and fundamental of the senses of animals. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... A liquid will assume the shape of its container. ... Look up flour in Wiktionary, the free dictionary. ... Closeup of a blue-green human eye. ... The palate is the roof of the mouth in humans and vertebrate animals. ... a Class I Human nose in profile A typical bulbous human nose, here used to support a pair of glasses. ...

The Romans most likely developed the prepared mustards we know today. They mixed unfermented grape juice, known as "must", with ground seeds (called sinapis) to form mustum ardens, or "burning must". Octavian, widely known as Augustus, founder of the Roman empire The Roman Empire was a phase of the ancient Roman civilization characterized by an autocratic form of government. ... Species Vitis acerifolia Vitis aestivalis Vitis amurensis Vitis arizonica Vitis x bourquina Vitis californica Vitis x champinii Vitis cinerea Vitis x doaniana Vitis girdiana Vitis labrusca Vitis x labruscana Vitis lincecumii Vitis monticola Vitis mustangensis Vitis x novae-angliae Vitis palmata Vitis riparia Vitis rotundifolia Vitis rupestris Vitis shuttleworthii Vitis... Must is the juice of freshly pressed grapes, prior to fermentation into wine. ...

There are many varieties of mustard, which vary in strength and flavour. Places known for their mustard include Dijon (strong) and Meaux in France, and Norwich in the United Kingdom. There are variations in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Bavarian "sweet mustard" contains very little acid, substituting copious amounts of sugar for preservation. Sometimes prepared mustard is simmered to moderate its bite, sometimes it is aged. Location within France Street in the center of Dijon Arc de triomphe known as the Porte Guillaume, on Place Darcy in the center of Dijon Dijon and suburbs Dijon ( ) is a city in eastern France, the préfecture (administrative capital) of the Côte-dOr département and of... Meaux is a commune in the metropolitan area of Paris, France. ... Norwich (pronounced variously Norritch, Norridge) is a city in East Anglia, in Eastern England, and the regional administrative centre and county town of Norfolk. ... The Free State of Bavaria  (German: Freistaat Bayern), with an area of 70,553 km² (27,241 square miles) and 12. ...

Colman's English Mustard jar

Dijon mustard is not covered by a Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI) under the auspices of the European Union; thus, while there exist major mustard plants in Dijon and suburbs, most Dijon mustard is manufactured outside of Dijon. Dijon mustard is simply a method of preparing ground mustard seeds, using brown mustard. Nor does "Dijon mustard" have an origin in medieval monasteries: in 1856, Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for the older vinegar. Mustards are often prepared with some subsidiary spices like cloves, but in the past adulterants were so commonplace that in 1658 French law proscribed all mustard-making for sale except from certified makers. Image File history File linksMetadata Download high resolution version (1932x2576, 1968 KB) Summary I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Image File history File linksMetadata Download high resolution version (1932x2576, 1968 KB) Summary I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... 1856 was a leap year starting on Tuesday (see link for calendar). ... Verjuice (verjus in French) is a very acidic juice made by pressing unripe grapes. ... This article is about spices, the word clove is also used to describe a segment of a head of garlic and a clove hitch is a useful kind of knot. ... Adulterants are chemical impurities or substances that by law do not belong in a food or pesticide. ... Events January 13 - Edward Sexby, who had plotted against Oliver Cromwell, dies in Tower of London February 6 - Swedish troops of Charles X Gustav of Sweden cross The Great Belt (Storebælt) in Denmark over frozen sea May 1 - Publication of Hydriotaphia, Urn Burial and The Garden of Cyrus by...

Mustard is most often used as a condiment on meat, especially cold meats such as ham; the French like strong Dijon mustard with steak. It is also used as an ingredient in mayonnaise and vinaigrette, in marinades and barbecue sauce. Honey mustard is most often used as a topping for sandwiches and as a side for dipping french fries, onion rings, and other finger foods. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mayonnaise is a thick, creamy sauce, usually of a white or light yellow color. ... The word vinaigrette (from the French language) can refer to: An emulsion of vinegar (or sometimes lemon juice) and vegetable oil, often flavored with herbs, spices, and other ingredients. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... A barbecue on a trailer at a block party in Kansas City. ... This article or section does not cite its references or sources. ... The dish known as French fried potatoes, French fries, or fries in North America and Japan and throughout the rest of the world as chips or pommes frites elsewhere, are long, narrow pieces of potato that have been deep-fried. ... Onion Rings Onion rings are a type of fast food commonly found in the United States, Canada, and other places. ... —Cleopatra, in Shakespeares Antony and Cleopatra, 1606 A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... A bottle of olive oil. ...

Mustard is a popular accompaniment to hot dogs, along with ketchup and relish. Lesser condiments include diced onions and banana peppers. A large hot dog with ketchup A hot dog is classified as a type of sausage or, alternatively, a sandwich on a suitably shaped bun with the sausage and condiments on it. ... Organic Ketchup Ketchup (or catsup) is a popular condiment, usually made with ripened tomatoes. ... A relish is a cooked or pickled sauce, usually made with vegetables or fruits, generally used as a condiment. ... For the parody newspaper, see The Onion. ...

Popular brands of mustard are Plochman's (since 1852), French's (Robert Timothy French, 1880), and Gulden's (Charles Gulden, 1862) in the United States; Amora and Maille (since 1747) in France; and Colman's (Jeremiah Colman, 1804) in the U.K. Plochmans is one of Americas oldest brands of mustard. ... 1852 was a leap year starting on Thursday (see link for calendar). ... 1880 (MDCCCLXXX) was a leap year starting on Thursday (see link for calendar). ... Guldens, a brand of American mustard, is the third largest American manufacturer of mustard, after Frenchs and Plochmans. ... Colmans English Mustard jar Colmans is a UK manufacturer of mustard, based in Norwich, Norfolk. ... 1804 was a leap year starting on Sunday (see link for calendar). ...

Mustard was not popular in American cooking until mild "mustard sauce" using white (actually yellow) mustard seeds, with some additional turmeric for bright yellow coloring, was made commercially available. "Honey Dijon", which is made from the combination of Dijon mustard and honey, appeals in the U.S. to a national taste for sweetness in unexpected sources. In the U.S., very mild prepared mustard is often used as a condiment in combination with ketchup. Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ... A jar of honey, shown with a wooden honey server and scones. ... Organic Ketchup Ketchup (or catsup) is a popular condiment, usually made with ripened tomatoes. ...

Mustard is generally sold in glass jars or plastic bottles. Any mustard which is stored for a long period of time is prone to separation, causing mustard water. Shaking a closed jar/bottle prior to opening is recommended. The word jar has several meanings: A jar is a wide-mouthed container typically made of glass or earthenware designed to hold a fluid. ... In chemistry and chemical engineering, a separation process is a process that transforms a mixture of substances into two or more compositionally-distinct products. ...

The Mount Horeb Mustard Museum in Mt. Horeb, Wisconsin has the largest collection of prepared mustards in the world. The Mount Horeb Mustard Museum is a quirky museum in Mount Horeb, Wisconsin devoted to all things mustard. ... Mount Horeb is a village located in Dane County, Wisconsin. ...

Mustard greens

Mustard greens (also known as green mustard cabbage), the leaves of the Indian mustard plant (Brassica juncea), are one of the greens considered to be an essential element in soul food. They are more pungent than the closely-related Brassica oleracea greens (kale, cabbage, collard greens, et cetera) and are very frequently mixed with these milder greens in a dish of "mixed greens", which can also often include wild greens such as dandelion. As with other greens in soul food cooking, they are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are also extremely high in Vitamin A and Vitamin K. Brassica juncea -- Mustard greens. ... Binomial name Brassica juncea (L.) Czern. ... Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... For the type of cuisine, see soul food. ... Binomial name Brassica oleracea L. See also cabbage Brassica oleracea or Wild Cabbage, is a species of Brassica native to coastal southern and western Europe, where its resistance to salt and lime but intolerance of competition from other plants typically restricts its natural occurrence to limestone sea cliffs. ... Curly kale Kale is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. ... Coronary artery bypass surgery is sometimes pronounced Cabbage(s). See also Cabbage car. ... Cultivar Group Brassica oleracea Acephala Group Collard greens (also called collards or borekale) are a group of loose-leafed cultivars of Brassica oleracea Acephala Group, grown for their large, dark-colored greens and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, and in many parts of... Species See text. ... Ham hocks are essential ingredients in soul food and other forms of Southern country cooking. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... Retinol, the dietary form of vitamin A, is a fat-soluble, antioxidant vitamin important in vision and bone growth. ... Vitamin K denotes a group of 2-methilo-naphthoquinone derivatives. ...

Chinese and Japanese cuisines make much more use of mustard greens. A large variety of B. juncea cultivars are grown and enjoyed, such as zha cai (tatsoi), mizuna, juk gai choy, and hseuh li hung (雪里红). Asian mustard greens are generally stir-fried or pickled. A South-East Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. A cultivar is a cultivated variety of a plant species. ... A bowl of zha cai cut into thick strings Zhà cài (Chinese: 榨菜; literally pressed vegetable) is a type of preserved, or pickled mustard originating from the Sichuan region of China. ... Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ... Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ... Binomial name Tamarindus indica L. The Tamarind (Tamarindus indica) is the only species of the genus Tamarindus in the family Fabaceae. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ...

A herb (see also pronunciation differences) is a plant grown for culinary, medicinal, or in some cases even spiritual value. ... Seasoning is the process of adding flavours, or enhancing natural flavour of any type of food. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... Binomial name Ocimum basilicum L. Basil (Ocimum basilicum) of the Family Lamiaceae is also known as Albahaca, St. ... bay leaves Bay leaf (plural bay leaves) are the aromatic leaves of several species of the Laurel family (Lauraceae). ... Binomial name Borago officinalis L. Borage (Borago officinalis), also known as starflower, is an annual herb native to central and eastern Europe. ... Binomial name Allium schoenoprasum Regel & Tiling Chives (Allium schoenoprasum) are a species of flowering plant in the onion family Alliaceae, native to Europe and Asia. ... Binomial name Coriandrum sativum L. Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae. ... Binomial name Anethum graveolens L. Dried Dill-umbel Dill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. ... Binomial name Origanum majorana L. Marjoram (Origanum majorana, Lamiaceae) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. ... Binomial name Foeniculum vulgare Mill. ... This article is about the herb. ... Binomial name Origanum vulgare L. Oregano (Origanum vulgare) (Catalan: orenga, Spanish: orégano, Portuguese: orégão, Italian: origano) is a spicy, Mediterranean, perennial herb, particularly common in Greek and Italian cuisines. ... Species RDA percentages are US recommendations for adults Parsley (Petroselinum crispum) is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. ... Binomial name Rosmarinus officinalis L. Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. ... Binomial name Salvia officinalis L. Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region. ... Species hortensis (summer savory) montana (winter savory) viminea (serpentine savory) Savory is an herb, of the genus Satureja, best known for flavoring beans. ... Binomial name Artemisia dracunculus L. Tarragon or dragon (Artemisia dracunculus) is a perennial herb, a member of the daisy family (Asteraceae) and a close relative of wormwood. ... Species About 350 species, including: Thymus adamovicii Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus doerfleri Thymus glabrescens Thymus herba-barona Thymus hirsutus Thymus hyemalis Thymus integer Thymus lanuginosus... Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India as a means of approximating the taste of Indian cuisine at home. ... Binomial name Citrus × limon (L.) Burm. ... Binomial name Glycyrrhiza glabra L. Liquorice (Br. ... Monosodium glutamate formula Monosodium glutamate, sodium glutamate, flavour enhancer 621 EU food additive code: E621. ... Wikibooks Cookbook has more about this subject: Onion powder Onion powder is a spice used in cooking. ... The chemical structure of saccharin. ... This article or section is in need of attention from an expert on the subject. ... Species About 150 species, including: Stevia eupatoria Stevia ovata Stevia plummerae Stevia rebaudiana Stevia salicifolia Stevia serrata Stevia (also called sweetleaf, sweet leaf or sugarleaf) is a genus of about 150 species of herbs and shrubs belonging to the Asteraceae (sunflower) family, native to subtropical and tropical South America and... Magnified crystals of refined sugar Magnification of typical sugar In general use, non-scientists take sugar to mean sucrose, also called table sugar or saccharose, a white crystalline solid disaccharide. ... For other uses, see vanilla (disambiguation). ... Vinegar is often infused with spices or herbs—as here, with oregano. ... Binomial name Pimenta dioica (L.) Merr. ... Binomial name Pimpinella anisum L. Anise or Aniseed, less commonly anís (stressed on the second syllable) (Pimpinella anisum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region and southwest Asia. ... Genera Aframomum Amomum Elettaria The name cardamom (sometimes written cardamon) is used for species within three genera of the Ginger family (Zingiberaceae), namely Elettaria, Amomum and Aframomum. ... A large red cayenne Cayenne pepper is a very hot red powder used to flavor dishes; its name comes from the city of Cayenne in French Guiana. ... Chile Powder for sale in Bolivia Chile powder is the ground, dried fruit of one or more varieties of chile pepper, most commonly red pepper or cayenne pepper, both of the species Capsicum Annuum. ... Binomial name Cinnamomum verum J.Presl Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Binomial name Syzygium aromaticum (L.) Merrill & Perry Cloves (Syzygium aromaticum, syn. ... Binomial name Coriandrum sativum L. Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae. ... Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region east to India. ... Binomial name Trigonella foenum-graecum L. Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its seeds. ... Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ... Binomial name Zingiber officinale Roscoe Ginger root is used extensively as a spice in many if not most cuisines of the world. ... Species About 100 species, including: Myristica argentea Myristica fragrans Myristica malabarica The nutmegs Myristica (Hindi Jaiphal) are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. ... Binomial name Capsicum annuum L. Paprika, Capsicum annuum, is a sweet-to-mildly hot cultivar of the chile pepper of the family Solanaceae. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Binomial name Smilax regelii Killip & Morton Sarsaparilla (Smilax regelii and other closely related species of Smilax) is a vine that bears roots with many useful properties. ... Species Sassafras albidum Sassafras tzumu Sassafras is a genus of two species of deciduous trees in the family Lauraceae, native to eastern North America and eastern Asia. ... Binomial name Tamarindus indica L. The Tamarind (Tamarindus indica) is the only species of the genus Tamarindus in the family Fabaceae. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ... Binomial name Sinapis alba White mustard (Sinapis alba) is a plant of the family Cruciferae. ...

External links

• Global Gourmet: Michele Anna Jordan on the history of a condiment
• What Makes Mustard So Mustardy? (from The Straight Dope)
• Nutrition information for mustard greens and prepared mustard.
• World's Healthiest Foods: Mustard
• The expression "cut the mustard"
• UCLA, Medicinal spices: Mustard
• Description of the many different edible types of mustard greens, on innvista.com
• The Golden History of Dijon Mustard