What is musterd made out of????

Question

I never thought about it before but plz don't tell me look at the label I don't have musterd right now >_<

Answer 1

It was the condiment, not the plant, that was originally called mustard. The condiment got its name because it was made by grinding the seeds of what was once called the senvy plant into a paste and mixing it with must (an unfermented wine). Mustard is one of the oldest spices and one of the most widely used. The Chinese were using mustard thousands of years ago and the ancient Greeks considered it an everyday spice. The first medical mention of it is in the Hippocratic writings, where it was used for general muscular relief. The Romans used it as a condiment and pickling spice. King Louis XI would travel with his own royal mustard pot, in case his hosts didn’t serve it. Today, world consumption of mustard tops 400 million pounds.

Spice Description
The Brassica genus includes broccoli, cabbage, cauliflower, turnips and radishes. The mustard family also includes plants grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species of mustard are grown for their seeds:
White Mustard (Brassica alba or Brassica hirta) is a round hard seed, beige or straw coloured. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling.
Black Mustard (Brassica nigra) is a round hard seed, varying in colour from dark brown to black, smaller and much more pungent than the white.
Brown Mustard (Brassica juncea) is similar in size to the black variety and vary in colour from light to dark brown. It is more pungent than the white, less than the black.
Bouquet: The seed itself has no aroma.
Flavour: Sharp and fiery.
Hotness Scale: 3-8

Preparation and Storage
Whole seeds are included in most pickling spices. Seeds can also be toasted whole and used in some dishes. Powdered mustard is usually made from white mustard seed and is often called mustard flour. When dry, it is as bland as cornstarch — mixed with cool water its pungency emerges after a glucoside and an enzyme have a chance to combine in a chemical reaction (about ten minutes). Don’t use hot water as it will kill the enzyme and using vinegar will stop the reaction so that its full flavour will not develop. Once the essential oils have formed, then other ingredients can be added to enhance the taste: grape juice, lemon or lime juice, vinegar, beer, cider or wine, salt, herbs, etc.

Culinary Uses
Whole white mustard seed is used in pickling spice and in spice mixtures for cooking meats and seafood. It adds piquancy to Sauerkraut and is sometimes used in marinades. In India, whole seeds are fried in ghee until the seed pops, producing a milder nutty flavour that is useful as a garnish or seasoning for other Indian dishes. The brown seed is also pounded with other spices in the preparation of curry powders and pastes. Mustard oil is made from B. juncea, providing a piquant oil widely used in India in the same way as ghee. Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressings. Powdered mustard is also useful for flavouring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash. There are many ready-made mustards from mild and sweet to sharp and strong. They can be smooth or coarse and flavoured with a wide variety of herbs, spices and liquids.

American ballpark-style mustard is made from the white seeds and blended with sugar and vinegar and coloured with turmeric.

Bordeaux mustard is made from black seeds blended with unfermented wine. The seeds are not husked, producing a strong, aromatic, dark brown mustard often flavoured with tarragon.

Dijon mustard is made from the husked black seeds blended with wine, salt and spices. It is pale yellow and varies from mild to very hot. This is the mustard generally used in classic French mustard sauces, salad dressings and mayonnaise.

English mustard is hot, made from white seeds and is sometimes mixed with wheat flour for bulk and turmeric for colour.

German mustard is usually a smooth blend of vinegar and black mustard, varying in strength. Weisswurstsenf is a course grained, pale, mild mustard made to accompany veal sausages like Bratwurst.

Meaux mustard is the partly crushed, partly ground black seed mixed with vinegar, producing a crunchy, hot mustard that perks up bland foods.

Answer 2

Mustard is made out of ground up mustard seed, and something to hold it together. That bright yellow stuff is probably made from fake mustard seed.

Answer 3

mustard is a green that you can grow easily in your garden. when it's season is over,it 'bolts' ans sends up a little stalk, like lettuce or spinach. you take those seeds. you add vinnegar and water. blend it up. I don't know if you need to cook the seeds or soak in hot water tho. I know you can use white wine to make the 'dijon style' mustard. you can buy seeds whole from the store too. they are used in making pickles.

Answer 4

Ground mustard seed a long with vinegar and other flavorings

Answer 5

Ground mustard seeds and vinegar

Answer 6

All mustard is made in relatively the same way. The seed must be crushed, its hull and bran sifted out or not depending on type of mustard being made. It then may or may not go through further grinding and crushing. A liquid such as water, wine, vinegar, beer, or a combination of several of these liquids is added, along with seasonings and perhaps other flavorings. The mustard is mixed, in some cases simmered, and then cooled. Some mustard is aged in large containers before it is bottled and shipped to stores and customer.

Although similar recipes for mustard paste appear as early as 42 AD, the use of mustard as a condiment was not widely practiced in either Greece or Rome. The Romans took the seed to Gaul, and by the ninth century French monasteries were bringing in considerable income from mustard preparations. By the13th century, mustard was one of the items offered by Parisian sauce-hawkers, who walked the streets at dinner peddling their savory wares.

For centuries, there was an increase in both the regulation of mustard and its number of makers. Adulteration and contamination persisted until the middle of the sixteenth century, when regulations were instituted governing the cleanliness of all utensils used in production. In 1658, additional laws protected mustard producers, making it an offence for any one else to make the sauce.

In spite of the wide acceptance of mustard and the regulations governing its production, mustard's popularity declined by the early eighteenth century. The House of Maille, founded in 1747, was doing well in Paris, but general interest had ebbed, in part because of spices newly available from the Americas and the Far East. The market was revived, and the city of Dijon secured as the capitol of mustard when, in 1856, Burgundian Jean Naigeon substituted verjuice for the vinegar in prepared mustard. The use of verjuice resulted in a mustard that was less acidic than France had tasted before, and the smooth, suave condiment we call Dijon assumed its place in history.

Although several mustard companies flourished in England, most notably Keen & Sons, founded in 1747, the English mustard producer to make an enduring name for himself did not come along until 1804. In that year, Jeremiah Colman, a miller of flour, began the first of several expansions that would make his name a synonym for mustard.

Today, Colman's mustard is prepared by much the same process that Jeremiah Colman developed. Two types of mustard seed-white and brown-are ground separately and sifted through silk cloth to separate the husks and the bran from the mustard flour. Originally, black mustard seed was used, but it was replaced by brown several decades ago. After grinding and sifting, the two mustards are mixed together and packaged in the famous yellow tins. This blend provides of full range of sensation both on the tongue and in the eyes and sinuses.

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Mustard has a medicinal and religious history
Mustard history
Mustard is a member of the Brassica family of plants which bears tiny round edible seeds as well as tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum ardens meaning burning wine. This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes.

At first, mustard was considered a medicinal plant rather than a culinary one. In the sixth century B.C., Greek scientist Pythagoras used mustard as a remedy for scorpion stings. One hundred years later, Hippocrates used mustard in a variety of medicines and poultices. Mustard plasters were applied to "cure" toothaches and a number of other ailments.

Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste not much different from the prepared mustards we know today.

The mustard seed is a prominent reference for those of the Christian faith, exemplifying something which is small and insignificant, which when planted, grows in strength and power.

Pope John XXII was so fond of mustard that he created a new Vatican position - grand moutardier du pape (mustard-maker to the pope) - and promptly filled the post with his nephew.

In 1866, Jeremiah Colman, founder of Colman's Mustard of England, was appointed as mustard-maker to Queen Victoria. Colman perfected the technique of grinding mustard seeds into a fine powder without creating the heat which brings out the oil. The oil must not be exposed or the flavor will evaporate with the oil.

We all know that losers and quitters can't cut the mustard (live up to the challenge). And perhaps the reason ballpark mustard is so popular is because pitchers apply mustard to their fastballs to get those strike-outs. The disabling and even lethal chemical weapon known as mustard gas is a synthetic copy based on the volatile nature of mustard oils.

Answer 7

It is made from the mustard plant. It is similar to turnip or spinach greens.

Answer 8

oooooooooooh i know this one..its made from Cheddar apples and green fries..all mixed to gether...yea that's i..or it might be mustard seeds but i doubt it

Answer 9

mustard seeds

Answer 10

mustard seeds and vinegar, sometimes wine