Types of Mustard - The Versatile Spice for Savory Delights!

Mustard is one of those fridge-door staples that we rely on for everything from deglazing a pan to making vinaigrettes and slathering on pastrami on rye. But did you know there are many different types of mustard?

There are actually 6 main varieties of mustard! Each has a different flavor profile, using different seeds and mixing liquids.

1. Dijon

Dijon mustard is a popular condiment for sandwiches and marinades. It also pairs well with smoky bacon and melty cheese for a satisfying snack.

This mustard is a simple, easy recipe that only requires six ingredients to make. It’s great for beginners, but be prepared to wait a few days as the mix needs to rest in your refrigerator to thicken up and develop that iconic flavor.

To make this Dijon mustard, you need to soak brown and yellow mustard seeds in white wine and vinegar. Then, you’ll add dry mustard, salt and garlic powder to the strained mixture. Then, you’ll blend the mustard until it is as smooth or chunky as you prefer.

2. English

A classic condiment for hot dogs, sandwiches and pretzels. This mild prepared mustard is made with yellow mustard seeds and turmeric powder for a bright yellow color, which can also be found in ketchup and ballpark mustard at baseball games.

A kitchen staple in Germany, where it is served with all kinds of sausages — particularly the sweeter Weisswurst. It also goes well with pork roulades and in marinades for grilled chicken. Try blending it with butter to make an excellent toast topping, or whisking it into lager-steamed mussels. It takes several weeks for this mustard to reach its full flavor, so be patient!

3. German

Chinese mustard is the mouth-burning condiment served in yellow packets with egg rolls, wontons, crab rangoon and other fried appetizers at sit-down and takeout restaurants. It also adds a zesty kick to American fast food staples like chicken nuggets and popcorn shrimp and makes a spicy, sinus-clearing sauce for steak.

Like all mustards with a kick, it starts as a dry powder that must be combined with cold water right before use to activate the enzymes and compounds that make it so sharp and spicy. The cold water also helps neutralize the sharp pungency of the mustard seeds, according to Spruce Eats.

Prepared Chinese mustards, such as Ka-Me or Ty Ling, contain vinegar and turmeric to tone down the pungency and are sold in jars. These must be refrigerated after opening and will keep for one year.

4. Chinese

The yellow dipping sauce Chinese restaurants provide with to-go orders packs more punch than the mild packets you’ll find in grocery stores. A homemade version combines dry mustard powder with cold water for a chemical reaction that results in sharp spicy heat. Cooking or salad oil can be added to tone down the process, if desired.

According to SPICEography, Chinese hot mustard relies on brown mustard seeds from the Brassica juncea plant family to give it its signature pungency. A taste of this condiment reveals a rush of fire that doesn’t just coat your palate but clears the sinuses as well. You can find it at Asian groceries and online.

5. Sweet

Sweet mustard is a dark brown condiment with a different taste and texture than other types of mustard. It’s typically served with Weisswurst (white Bavarian sausage) and in Biergartens throughout Munich. This version features spices like cloves, allspice, and nutmeg to create a flavorful condiment that is not too spicy or overwhelming in sweetness.

Try it as a dipping sauce for sausage balls, pretzels, and pigs in blanket. It also makes an excellent salad dressing for leafy greens, or can be brushed over chicken or pork to add a bold flavor. The recipe is best if refrigerated for 3 weeks to allow the flavors to deepen and the consistency to thicken.

6. Hot

The same brown mustard seeds that make classic yellow mustard also create this spicier option, which adds an eye-watering kick to Korean korokke, hiyashi chuuka and other Japanese and Chinese dishes. Find it in powdered form (such as from S&B) in the international aisle or at bulk spice stores and natural foods.

Mix a spoonful with cold water to start the chemical reaction that produces the heat, then add cooking or salad oil to tone down the peppery effect. Once mixed, it can be used immediately. Use it as a dipping sauce for egg rolls and other fried items or add it to marinades and soups.

Frequently Asked Questions

What are the side effects of basil?

Basil is an herb that originated in tropical regions of India, Africa, China, Indonesia, Malaysia, Thailand, Philippines, Mexico, Puerto Rico, Jamaica, Costa Rica, Panama, Colombia, Venezuela, Brazil, Peru, Ecuador, Bolivia, Paraguay, Uruguay, Argentina, and Chile.

The plant is easy to grow in most climates and requires little maintenance. Basil also thrives in poor soil conditions and is very drought tolerant.

As for the health benefits, more than 200 known compounds are found in basil, including flavonoids, phenolic acids, lignans, polysaccharides, essential oils, vitamins, and minerals.

According to the University of Maryland Medical Center, basil contains powerful anti-inflammatory properties which may help relieve symptoms associated with arthritis, asthma, allergies, bronchitis, cancer, cardiovascular disease, diabetes, digestive disorders, depression, eczema, insomnia, infections, migraines, osteoporosis, psoriasis, respiratory problems, stress, and ulcers.

Basil is also a culinary spice and is often added to tomato sauces, soups, salads, pasta dishes, rice dishes, dips, casseroles, pizza toppings, pesto, chicken wings, and popcorn.

However, like all herbs, basil should be consumed in moderation. Too much of anything is not good for you. For example, eating large amounts of basil could lead to stomach upset. And if you have sensitive tummies, avoid consuming basil during pregnancy.

If you are pregnant or nursing, consult your doctor before taking herbal supplements.

You should only take one type of supplement at a time. If you take other medications, make sure they do not interact with each other.

You should never use herbs while on medication unless directed by your doctor.

Some people experience allergic reactions when using herbs, especially those allergic to ragweed. Symptoms include hives, swelling around the mouth or eyes, shortness of breath, chest tightness, nausea, vomiting, diarrhea, headaches, dizziness, fainting, heart palpitations, blurred vision, loss of consciousness, seizures, or even death.

Some people who take certain medications may develop an allergy to basil. These drugs include:

• Antacids (like Alka Seltzer)
• Anti-anxiety medicines (Valium, Xanax, Ativan, etc.)
• Beta-blockers (like Propranolol)
• Blood thinners (like Coumadin)
• Calcium channel blockers (like Amlodipine)
• Cholesterol-lowering drugs (like Lipitor, Zocor, Mevacor, and Pravachol)
• Diabetes medicine (like Glucophage)
• Diuretics (like Lasix)
• Heartburn medicines (like Prilosec OTC)
• Hormone therapy (like Premarin, Tamoxifen, Femara)
• Insulin (like Humalog, Lantus, Novolin R)
• NSAIDs (like Aleve, Motrin, Advil, Excedrin, Tylenol, Ibuprofen)
• Oral contraceptives (like Ortho Evra, Yasmin, Loestrin, Ovrette, Yaz, and Seasonale)
• Pain relievers (like Aspirin, Celebrex, Vicodin, Percodan, Darvocet, Dilaudid, Fiorinal, Tylenol 3s, Naproxen, Motrin, Tramadol, Ultram, Voltaren

What herb heals all wounds?

The answer to this question varies depending on the type and severity of the wound.

The herb comfrey (also known as knitbone) has long been used for its healing properties, particularly for skin injuries such as cuts and bruises.

Studies suggest that comfrey contains allantoin, which helps speed up healing. Other herbs commonly used for healing wounds include calendula, plantain, and yarrow. These herbs help to reduce inflammation, stop bleeding and speed up the skin's healing process.

In addition to herbs, honey has also been found to have powerful antimicrobial properties that can help prevent wound infection.

Herbs for wound care is an age-old practice that continues to be used today. However, herbs should not replace medical treatment, and always consult your doctor before using herbs for healing. With the right herbs, you can give your body the support it needs to heal naturally.

Why do some love coriander and others don't?

Some people hate coriander, while others love it. But why?

Coriander is an herb that grows in warm climates throughout the world. It is native to both North America and Europe.

The leaves of the plant are used in cooking and can also be found in condiments such as salad dressings and dips. When added to food, coriander provides a spicy flavor.

Many people love its taste because it adds a fresh flavor to dishes without overpowering them. Others dislike the smell and taste of coriander because they find it too strong.

But there is more to coriander than meets the eye. There are two types of coriander – sweet and hot. Sweet coriander is milder and sweeter tasting compared to hot coriander.

Sweet coriander is usually grown for its seeds, often called cilantro. This type of coriander is easy to grow and is very low maintenance.

Hot coriander is most commonly used in Indian cuisine. Hot coriander gives a rich flavor to curries and sauces, making it popular among Indians.

Some people say that hot coriander tastes better than sweet coriander. However, the opposite is true for those who prefer sweet coriander.

There are many reasons why people enjoy different varieties of coriander. For example, one person may love the taste of coriander, while another enjoys the aroma.

Whether you like sweet or hot coriander, you might be surprised to learn that you can buy both types of coriander online.

Statistics

• The global herbs market is expected to reach more than $125 billion by the end of 2025.
• The herbs market is highly competitive, with over 1,000 herb suppliers and over 15,000 herbs products available in the United States alone.

External Links

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• Peppermint oil (Mintoil®) in the treatment of irritable bowel syndrome: A prospective, double-blind placebo-controlled randomized trial


• Curcumin reverses the effects of chronic stress on behavior, the HPA axis, BDNF expression, and phosphorylation of CREB

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• Detoxification and antioxidant effects of curcumin in rats experimentally exposed to mercury - Agarwal - 2010 - Journal of Applied Toxicology - Wiley Online Library

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• Health Benefits of Culinary Herbs and Spices - PubMed


• Use of echinacea in medicine - PubMed

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• Bouquet garni - Wikipedia

How To

How To Upcycle Herbs After Making Infusions, Oils, Tinctures, And More?

There are more ways to use herbs than you might realize. This is why it's essential to keep an open mind when learning how to make herbal infusions, oils, tinctures, and more.

You'll find that there are many methods for making these products, and even though they may seem similar, each method has its benefits.

For example, some methods include creating decoctions, boiling water or alcohol with the herb(s), and letting them simmer for a while. These infusions are solid and potent because they contain higher concentrations of active compounds.

Another type of infusion includes macerating the herb(s), which means soaking them in liquid for a few hours or even overnight. Macerations tend to produce milder results because the plant material isn't boiled.

Some cold-infused forms involve steeping herbs in cool liquids such as ice cubes or cold water. Cold infusions are gentler than hot ones, often used to treat minor ailments.

Herbal oil extraction involves heating the herb(s) to release the essential oils. You can either do this yourself or have someone help you out with it.

Finally, there are tinctures made by mixing herbs with alcohol. They're usually taken orally and are very effective for treating coughs, colds, and flu symptoms.

The best way to learn how to create infused products is to experiment with various techniques. Each technique offers a different potency and effectiveness, depending on the herb(s) you choose.

Once you've tried a few different methods, you'll begin to develop your preferences. In time, you'll be able to determine which techniques work well for you and which aren't worth pursuing.

Resources:

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