Mustard – Not just for Hot Dogs
By Joan McDaniel April 22, 2014
In my old sugar addicted life, nothing seemed to taste good except processed food. I had white bread or pasta with just about every meal. Now that my addiction is broken I am enjoying the new world of taste. One item I have increased using is the spice mustard. Mustard adds zest and zing to my food. It seems to bring out a hidden taste in the food. The food simply tastes better.
I don’t eat Hot Dogs anymore, but have learned to love mustard. I will leave the eating of Hot Dog to the Hot Dogs.
Now this is a hot dog
Mustard and It’s Many Tastes
A long time ago in the 1950s, when I was a kid, I don’t think I even heard of mustard or ketchup for that matter, but that was a long long time ago. I came from the Rocky Mountains and my family was strict ‘Meat and Potato’. If you didn’t like what was on your plate you didn’t eat period. As the fast food and McDonald’s Hamburger became popular, the standard condiments of ketchup, mustard and relish all found themselves in our refrigerator.
I liked pickled relish best. Learning about mustard I still never knew anything was in this world besides the typical American yellow mustard.
In the 1970s I along with the rest of America was made aware of “Grey Poupon” mustard by its 1970 commercial.
My tastes were expanded to include this whole-grain and Dijon mustard mixed with a small amount of white wine. Yellow mustard was a thing of the past
Classic American Yellow Mustard
Americans only knew Yellow mustard but the rest of the world knew better. When I started to do research on mustard I found there are many colors, flavors, forms, and types. There is the mustard seed which is used to make the condiment then there are mustard greens which are eaten like a salad, and then there is mustard oil for topical use. There even was a poisonous gas called mustard gas only because it smelled like mustard and has nothing to do with the mustard plant.
Prepared mustard available at the market consists of ground mustard seed from the mustard plant. The whole or crushed seeds are then mixed with other ingredients to make the mustard condiment.
Mustard greens are leaves of a kind of mustard plant. I was told by a farmer friend that seeds from a mustard green plant cannot make the condiment mustard. Lastly there is mustard oil which is made from the mustard seed that has been cold pressed to produce oil.
First the mustard seed
Mustard Plant and Mustard black seeds
The white tastes bitter, the black and brown are piquant and spicy. Yellow mustard like French’s is made from white mustard seeds and to get the yellow color from added turmeric. Most American mustards are yellow in color, while Asian and European are made with brown mustard seeds. The flavor of the mustards, range from the Dijon style to the hot spicy Chinese mustards.
Kinds of Prepared Mustard
Different flavors and strengths can be achieved through different blends of mustard seed species.
The Many Varieties of Mustard
Mustard –The mustard seed is very tiny. There is the white or yellow mustard seed or Sinapis hirta; brown or Indian mustard seed or Brassica juncea; or black mustard seed or B. nigra. The seed are bruised, cracked grounded or whole and mixed with other ingredients like; alcohol, apple sauce, honey, horseradish, salt, seasonings, sugar, turmeric, vinegar, water, wine just to list a few.
Some Mustard Varieties
Many Countries in Europe have mustard named after locations like Dijon is named for a location in France. Many countries produce a special kind of mustard and take great pride in how it tastes. I know for the French take their mustard very seriously. There are Mustards named for locations in Bavaria, Germany and the United Kingdom to name a few.
Today, one can buy hundreds of fine, “gourmet” mustards: artisan-made, Champagne-based, fruit-flavored, or added herbs. Many exotic tastes of mustard are available from China and Japan. In addition to being very tasty, mustards are extremely low in calories and carbohydrates (with the exception of sweet mustards, which have added honey or sugar products), and have no fat.
Dijon mustard – Originated in 1856 by Jean Naigeon of Dijon France added the juice of unripe grapes which now white wine is used instead. Most mustard described as “Dijon” is manufactured elsewhere made mostly of Canadian mustard seed.
French’s mustard – A very mild form of yellow colored bright-yellow by the addition of turmeric, was introduced in 1904 by George J. French as “cream salad mustard.”
Grey Poupon – A brand of whole-grain mustard and Dijon.
Honey mustard – is a blend of honey and mustard seeds. It is combined with olive oil to make salad dressing.
Hot mustard – is prepared to bring out the natural piquancy of mustard seeds. Black or brown mustard seeds are used rather than the white.
Russian mustard – A hot, sharp, and strong mustard, prepared from Indian mustard seed.
Spirited mustard – is made with alcoholic spirits. Mustard has been made with whiskey, cognac, Jack Daniels. There even is Irish “pub” mustard made with whiskey.
Sweet mustard – A Bavaria made with kibbled mustard seed and mixed with apple sauce, honey or sugar. There are other sweet mustard from Austria and Switzerland.
Whole-grain mustard – Is known as granary mustard, the seeds are mixed whole with other ingredients.
Yup. We tried 39 mustards.
Benefits of Mustard – Leafs, Oil and Seeds
Mustard comes in the form of greens, oil, seed, and seed powder.
Mustard and other spices have been used for generations for its medicinal powers. In the ancient traditional Indian and Chinese practitioners used mustard and other spices in their pharmacopeia.
Remember Christopher Columbus discovery of the New World was really civilization looking for a route to the east for its spices.
Mustard has natural antibacterial properties and the mustard by itself doesn’t require refrigeration for it will not grow bacteria, mildew or mold. If that is what it does in the jar what can it do for the body?
Anti-oxidant – Mustard is an excellent source of phytonutrients. Mustard is a good source of Calcium, manganese, magnesium, Omega3 and Omega-6 Fats, phosphorus, potassium and selenium and vitamins A, C, and E (in the form of carotenoids) Mustard give us health support. In other words it helps bring oxygen to the cells that has had free-radical damage.
Anti-inflammatory – Mustard is an excellent source of Vitamin K which acts as a direct regulator of our inflammatory response.
Cancer fighting – Mustard seeds (like other members of Brassica) have been found to contain isothiocyanates which have been demonstrated to suppress and prevent the growth of cancerous tumors. A 2010 study published in the journal Carcinogenesis demonstrated that when this compound is delivered in a specialized manner had the ability to inhibit the growth of cancer.
Cardiovascular support – lowers risk of inflammation and heart attack, ischemic heart disease, and atherosclerosis. Researchers have found mustard leaves help these health problems.
Detox support – mustard greens include antioxidant nutrients and help support detoxification activities with its high sulfur-containing nutrients.
Immune System Support – Mustard helps rebuild the Immune system which helps fight cold and flu. It has even been found to help pneumonia.
Pain – Mustard Oil can be used for aching muscle and joints. Use it as a rub, or external paste. Mustard can be used for the pain associated with arthritis rheumatic arthritis, and even help the pain from headaches. I bet you can remember mustard packs your mother gave you.
Topical Use – Mustard Oil can be used in numerous beauty and skin care applications like; anti-aging, antibacterial, antifungal, hair vitalizer, insect repellant, massage oil, skin ailments such as eczema, infections, or rashes, and/or for stimulating circulation.
All this plus it simply tastes good!!!
Mustard greens are the leaves of a plant Brassica juncea. Mustard greens come in a host of varieties each with distinct characteristics and tastes. Chinese mustard, Indian mustard, mustard greens, or leaf mustard are species of mustard plants. Sub-varieties include curled mustard (looks like kale buy tastes like horseradish or mustard), and southern giant.
Mustard greens vary in color some are emerald green, while others are shades of dark red or even deep purple. Mustard greens can have a crumpled or flat texture. They can have either frilled lacey, toothed, or scalloped, edges.
You’ll want to include mustard greens as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family.
History of Mustard
I was surprised to find that what I thought to be a condiment like ketchup, salt and pepper, is anything but. Mustard is good for your health. The seed, the leave or the oil is loaded with health benefits. Even the Ancient Greeks first used Mustard as medicine. The Romans made the first prepared mustard and introduced to the world it concurred.
The mustard plant comes from the genus of plants (Brassica) along with other nutritious family members as broccoli, Brussels sprouts, Cress, Horseradish, and Kale. Mustard is also related to the radish and turnip. This genus is loaded with amazing plants that are good for your health. Mustard since the ancients (Hippocrates used it for healing) has been considered a healing plant. Before we turned it into a commercial product and something we put on hot dogs mustard was used for healing also.
Every county it seems has mustard in its history and there are so many varieties and countries I cannot even list them but America’s mustard is French’s Mustard.
America’s French’s mustard history
French’s mustard is America’s mustard. The French brothers in Rochester, New York had a flour mill and spice business. They made mustard, but in 1904 Francis sought to create a different type of mustard, a milder form so that people would eat more of it. He wanted it bright yellow and creamy and wanted to be a cooking ingredient for things like potato and egg salad. He got that bright yellow color by adding Turmeric. At the same time Baseball was looking for something to add to its revenue and the ball park hot dog was born. A match made in heaven. By the 1920’s French’s outsold all other mustards 5 to 1. They were so successful the printed Wrigley’s Field flag into its logo.
The squeeze bottle didn’t come along until 1957. In 1974 French’s mustard met real completion when the Grey Poupon television commercial ran.
Cooking Mustard Greens
Suggestions on How to Prepare and cook mustard green suggestions
WhFoods recommends for the best way to prepare and cook mustard greens is to Sauté. They find it provides the greatest flavor and nutrient retention.
Rinse mustard greens under cold running water and cut into 1/2″ slices for quick and even cooking.
To get the most health benefits from mustard greens, we recommend letting them sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit may be able to help activate their myrosinase enzymes and increase formation of beneficial isothiocyanates in the greens.
Heat a small amount of liquid like 5 tablespoons of broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add mustard greens, cover, and Sauté for 5 minutes. Top with your favorite optional natural ingredients.
Mustard Oil for the Skin
Mustard Oil – Unrefined mustard oil is mustard seed that have been cold-pressed to extract the oil and is the choice for use in beauty treatments.
I have found using Mustard Oil and Coconut Oil to help me fight my outbreaks of Candida Yeast Overgrown. It works wonders both with the itch, pain and rash.
To reap the benefits of mustard oil, take a warm bath or shower to open the pores, and then massage mustard oil onto affected areas.
It is great as a facial – For a skin-brightening and anti-aging facial treatment, mix warmed coconut and mustard oil in a small bowl and apply to the face in light, upward circles for 5 minutes. Gently wipe face clean with a soft, damp wash cloth although both oils are easily absorbed.
Mustard oil is very popular oil on the Indian Subcontinent, specifically in the Eastern parts of India and in Bangladesh. There, it is used as an edible oil and is considered very healthy,
Just in case you might just wonder at the term Mustard Gas, I looked it up – It’s not mustard at all.
Trench War Fare
We may remember Mustard Gas from stories about World War I when the Imperial German army used chemical warfare against the British and Canadian soldiers in 1916. It was used near Ypres, Belgium in 1917 and later against the French Second Army. When used it leaves blisters on the exposed skin and lungs leaving a yellow-brown color and having an odor resembling garlic, horseradish, or mustard, hence the name. Mustard gas was originally named after the scientist Wilhelm Lommel and Wilhelm Steinkopf the developers but mustard was the name remembered most.
Majid Ali, M.D. http://www.aliacademy.org/spice_medicine.htm