// Everything about mustard //

mustard is a spice that is used either as whole grains or finely ground with other ingredients as seasoning paste (“Tafelsenf” or “Mostrich (t)”).
It is made from the seeds of the mustard plant and the different species have the following colour: white / yellow mustard (Sinapis alba); brown / Indian mustard (Brassica juncea) and black mustard (Brassica nigra).
The color ranges from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy.

This is how mustard is made

The starting product of this popular seasoning paste are the round ones mustard seeds (about 1.5-2 mm): The mild yellow mustard seed and the strong-spicy Braunsenfsaat. In the manufacturing First, the mustard grains are crushed between rollers. The obtained mustard meal is oil-containing. Part of the oil is now removed and the remaining mustard cake is processed into mustard flour.

Then add vinegar, cooking salt and spices. To achieve a consistent, intensive and above all lasting connection of all ingredients to get the ingredients then milled together again. Then the mustard matures in large containers until it reaches the desired taste.
Then the porridge, depending on the variety, is ground to a more or less smooth paste. The temperature must not exceed 50 ° C to preserve the essential oils. Decisive for the taste and the sharpness are the Mustard grains used, or their respective mixing ratio.

The different mustard varieties

table mustard

Tafelsenf, also Speisesenf, Mostrich or short mustard is the generic term for a more or less spicy, spicy paste of ground mustard seeds, salt, sugar, water, vinegar, herbs and other spices.
The essential oils contained in the mustard seeds make it digestive and make heavy, fatty foods easier to digest.

So different the tastes, so different the sorts. While in the north and west you prefer spicy or strong mustard, in the south you prefer to season with the mild or sweet mustard.

Medium hot mustard

. One knows also under the designation Delikatess- or Tafelsenf. It is mainly produced from mild yellow mustard seed. The low proportion of brown mustard seed gives it the desired spice: rather mild or medium hot.

Hot mustard

. is obtained exclusively from brown mustard seed. The mustard oil, which develops when grinding the brown mustard seeds, provides for its typical sharpness.

Dusseldorf mustard

Its special sharpness makes this mustard stand out. During processing, the freshly ground mustard seeds are not de-oiled. This gives the mustard its characteristic aroma. According to the law, this specialty may only be offered by manufacturers from the Düsseldorf area.

Dijon mustard

. is another variant of spicy mustard. In the original French recipe, the ground mustard seeds are used not only with vinegar but also with must. Hence the name Mostrich.

Sweet mustard

. has its most lovers in Bavaria. For him, mustard seeds of the yellow and brown mustard seeds are only roughly ground. The addition of more or less sugar makes it sweet-sweet and gives it the caramel-like taste.

herb mustard

. gets the refined touch by adding fine herbs such as parsley, tarragon, dill and marjoram.

Rotisseur mustard

This coarsely ground mustard does not lose its aroma even when heated vigorously. It is therefore particularly suitable for the warm kitchen. His taste: spicy-spicy.

Make mustard yourself

Mustard itself make, you absolutely need a cutter. In smaller quantities, the grains can be crushed in Moerser. For the production of mustard also already ground mustard seeds, i. Mustard powder, but this option is more expensive than the other. Homemade mustard is much hotter than bought. But it becomes much milder when the ground mustard seeds are first heated very briefly with the liquid. You can do any recipe mustard like that defuse become. Under no circumstances should the mixture boil too much, otherwise the mustard will be bitter, and it will lose its sharpness.

Another variant for defusing:

Bring the reconstituted amount of liquid to a boil and pour over the ground mustard seeds. Hot Mustard is especially suitable for marinating pieces of meat. However, if the mustard is used for salad or as a side dish to a sausage, then the deskewed version should definitely be chosen. If you leave mustard for a long time in sealed glasses (from about 2 weeks), it is also milder. If you add some Opel to the mustard at the end, it will be shiny. You can generally expect a shelf life – in the refrigerator – of 6 months.

durability

Stored accordingly, mustard can retain its special taste and aroma for a long time. Like most foods, mustard can withstand light, air and heat less well. By light, its color and taste suffer. In the air, it dries up, losing its fresh and pungent aroma through heat. The original packaging offers extensive protection. But after the first opening, the glasses or tubes are carefully sealed in the refrigerator. Like all spices, mustard has a certain health value. Mustard oils stimulate gastric juice production. Therefore, always give it especially to high-fat foods "her mustard" to. He makes the dishes easier digestible.

use

Often combined with meat or cheese, mustard is also added to sandwiches, hamburgers, and hot dogs and. It is also used as an ingredient in many dressings, glazes, sauces, soups and marinades. As a sauce or as a single seed, mustard is used as an ingredient in the cooking of India and Bangladesh, the Mediterranean, North and Southeastern Europe, Asia, America and Africa making it one of the most popular and widely used spices and spices in the world.

Short overview of all to the category fruit (137) associated facts.

Rules for the summary: our profile is short & short, written in clear language in German and names things by name.
Both the meaning and the definition and origin of the term as well as its abbreviation are explained in a concise overview that contains the most important contents. If the facts allow, the data is presented in a table as a list.

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