Etymology Edit

The English word "mustard" derives from the Anglo-Norman mustarde and Old French mostarde (Modern French is moutarde). The first element is ultimately from Latin mustum, ("must", young wine)—the condiment was originally prepared by making the ground seeds into a paste with must. The second element comes also from Latin ardens, (hot, flaming). It was first attested in English in the late 13th century, though it was found as a surname a century earlier.[4]

History Edit

Culinary uses Edit

Storage and shelf life Edit

Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes.[28] Because of its antibacterial properties, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria.[29] Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation.[29] Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste.[30] When whole mustard seeds are wetted and crushed, an enzyme is activated that releases pungent sulphurous compounds; but they quickly evaporate. An acidic liquid, such as wine or vinegar, produces a longer-lasting paste.[31] However, even then prepared mustard loses its pungency over time; the loss can be slowed by keeping a sealed container (opaque or in the dark) in a cool place or refrigerator.[32]

Varieties Edit

Notable brands and manufacturers Edit

Indian subcontinent Edit

Main article: Kasundi Brown mustard is a spice that was cultivated in the Indus Valley Civilization and is one of the important spices used in the Indian subcontinent today.[42] Kasundi is a popular Bengali spicy relish of mustard. Many different kinds of kasundi are available. It is used during regular meals and with a variety of fruits and street food.

Allergies Edit

A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations.[43] Any part of the mustard plant can also, rarely, cause allergic reactions in some people, including anaphylaxis. Since 2005, packaged food in the European Union must show on its label if it contains mustard.[44]

See also Edit

References Edit

Bibliography Edit