Archaeological excavations in the Indus Valley (Indian Subcontinent) have found events that mustard was cultivated there by a civilization until about 1850 BCE. The Romans might have been the first to prepare mustard as a condiment from the late 4th or early 5th century AD. They exported the mustard seed to Gaul, and from there it spears across Europe.
mustard seed
field of mustard plantsThe type of seed and how finely ground determines the various mustards. Then add herbs, etc. and you have...
I. Yellow mustard is made from mostly yellow mustard seeds with added colors and spices.
(a) French mustard is most commonly used in the United States; sold as "yellow mustard".
It is used
- on top of hot dogs
- sandwiches
- pretzels
- hamburgers
- in potato saldas
- in barbecue sauces
- in salad dressings
(b) In Austria, it is called Amerikanischer Senf (American mustard) and much milder than local varieties.
II. Grainy mustard have seeds that are whole or cracked but blended. The taste is more pungent. It also contains creole, whole grain and use to be stone ground.
It is great on
- potato salads
- sandwiches
- any dish for texture
III. Dijon mustard originated in 1856 in the city of Dijon, France. It is made from brown and black mustard seeds and white wine, with less acidic flavor than most yellow mustards.
It has mild flavor to spread on
- main dishes
- salad dressing
- grilled meats and tempeh
IV. Honey mustard is easy to make at home, 1:1 any kind of mustard and organic honey.
It is great
- for marinades
- dressings
- on pretzels
V. Spicy brown (deli) mustard is made from brown mustard seeds or with black seeds for extra spice. It has more texture than Dijon but less grainy
It is
- spread on sandwiches
VI. Hot mustard has hot peppers (no not ready) but does use chilies. Think of spicy wasabi or horseradish.
The Chinese mustards are good
- for dipping sauces
- on meats
VII. German mustard (Senf) is a term used for any mustard originating in Germany.
It is good on
- sausages
Bavarian mustard is sweeter and spicier with little acid.
VIII. Infused mustard has spices, herbs, beers, and other flavors.
Beer-infused use with any recipe. A sweeter flavor is best with (gluten-free) pretzels.
IX. English mustard is dated to 1720. It is bright yellow and a thick consistency. It is stronger than other mustards.
It is used on
- hot or cold meats
- a table condiment
X. Beer mustard used beer instead of vinegar. It originated in the United Sates Midwest in the 20th century.
Homemade
English mustard powder (ground mustard seeds, turmeric, and wheat flour)
water (more pungent) or acidic liquid (wine, vinegar, milk, or beer)
Mix and let it stand for 10 minute.
Best prepare just before a meal.
