{"id":1605,"date":"2018-01-24T18:04:41","date_gmt":"2018-01-24T23:04:41","guid":{"rendered":"https:\/\/www.lionsdeal.com\/blog\/?p=1605"},"modified":"2018-01-24T18:06:56","modified_gmt":"2018-01-24T23:06:56","slug":"discover-health-values-history-familiar-mustard","status":"publish","type":"post","link":"https:\/\/www.lionsdeal.com\/blog\/discover-health-values-history-familiar-mustard\/","title":{"rendered":"Discover the Health Values and History of Familiar Mustard"},"content":{"rendered":"

\"Mustard:<\/p>\n

Mustard: Possibly the Greatest Condiment of Them All<\/strong><\/p>\n

Mustard may have come alive for Americans in the early 20th century, when it was first coupled with the hot dog, but its history is longer and spicier than you might have imagined. The mustard plant, a member of the Brassica family, has tiny round seeds and tasty leaves, and the condiment mustard is made from the seeds of this plant. Its English name, mustard, is derived from the Latin words, mustum ardens<\/em>, which mean “burning must.” This is a reference to the spicy heat of the crushed mustard seeds and the old French practice of mixing the plant\u2019s ground seeds with \u201cmust,\u201d the unfermented juice of wine grapes.<\/p>\n

Mustard Facts and Stats<\/strong><\/p>\n

To keep things straight, mustard is technically the plant, while prepared mustard refers to the condiment. (In most cases, though, when people say \u201cmustard,\u201d everyone knows they\u2019re referring to the condiment.) The seeds aren’t flavorful until they are cracked, after which they are mixed with a liquid to become prepared mustard.<\/p>\n

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Per capita consumption of mustard in the United States is about 12 ounces annually with mustard sales topping $300 million a year. Although peppercorns are the most used spice in the United States, mustard comes in a close second. The top U.S. mustard brand – with about 30% of the U.S. market \u2013 is French\u2019s, and the most popular type is French\u2019s yellow. The French\u2019s website<\/a> encourages people to opt for mustard as the condiment of choice because, as they point out, mayonnaise is loaded with fat, and ketchup is packed with sugar. But nutrition-wise, a serving of mustard (1 teaspoon) has less than 20 calories, no sugar, no fat, and only 55 mg of sodium.<\/p>\n

If you ever find yourself in Middleton, Wisconsin, it is the home of the National Mustard Museum<\/a>, which features a collection of more than 5,000 jars of mustard from 50 states and 60 countries. And, National Mustard Day is celebrated at the museum annually on the first Saturday in August.<\/p>\n

\"Mustard<\/p>\n

Mustard Goes Way Back<\/strong><\/p>\n

According to food historians, mustard was the first condiment that people ever put on their food. Although Egyptian pharaohs stocked their tombs with mustard seeds to accompany them into the great beyond, the Romans were the first to grind the spicy seeds into a spreadable paste that was mixed with liquid – usually, wine or vinegar. French monks were the first to mix the ground seeds with “must,” or unfermented wine, inspiring the word \u201cmustard.\u201d <\/p>\n

In Ancient Greece mustard was found to have many health benefits. Pythagoras used a poultice of mustard seeds as a cure for scorpion stings; Hippocrates lauded mustard paste as a miracle remedy for soothing aches and pains; and physicians used it to ease toothaches. Over the years, and even in modern times, mustard, in various incarnations, has been used as an appetite stimulant, to clear sinuses, and to prevent frostbite. It\u2019s now hyped as a weight-loss supplement, hair-growth stimulant, immunity booster, cholesterol regulator, and even as an effective method of warding off gastrointestinal cancer. <\/p>\n

Dijon Mustard \u2013 Not Necessarily from Dijon<\/strong><\/p>\n

Grey Poupon Dijon mustard became popular in the United States in the late 1970s and 1980s, as American tastes branched out from conventional American yellow mustard to more exotic mustard species. The original Dijon mustard dates back to the 13th century, when Dijon (in France\u2019s Burgundy region) became a hub of mustard production. In the 1770s, mustard took a turn when Maurice Grey and Antoine Poupon introduced the world to Grey Poupon Dijon mustard. Traditionally, Dijon mustard uses \u201cverjuice,\u201d the acidic juice of unripe grapes, instead of vinegar. Today, Dijon mustard can be produced anywhere in the world.<\/p>\n

Mustard Varieties<\/strong><\/p>\n

Although Dijon mustard may be the most famous variety, other areas produce their own regional mustard varieties, including American mustard (the familiar yellow condiment); English mustard; Bavarian sweet mustard; Creole mustard; and German mustard. American mustard, also called ballpark mustard or yellow mustard, has a mild flavor and is a beloved addition to hotdogs in the United States. It is made with white mustard seeds mixed with salt, spices, and vinegar, usually with the addition of turmeric to enhance the color. Sweet mustards, on the other hand, add honey, brown sugar, or syrup to the mix. <\/p>\n

There are about 40 species of mustard plants, although only three species are used to make mustard: the black, brown, and white mustard plants. White mustard originated in the Mediterranean; brown mustard, grown in the Himalayas, is familiar in its role as Chinese restaurant mustard; and black mustard originated in the Middle East and Asia, where it is still popular. <\/p>\n

Mustard \u2013 Long Lasting and Delicious<\/strong><\/p>\n

Despite its creamy texture, prepared mustard is just a blend of spices and acidic liquid, none of which have the potential to spoil and become inedible. However refrigeration is advised to keep mustard\u2019s spicy kick from dissipating too quickly. While mustard\u2019s flavor will weaken over time, unless foreign food particles get into the container, it won\u2019t go bad. Ideally, unopened mustard should be used within one year (for the most flavor). Unless you use a lot of mustard, it’s recommended that you purchase small jars and replenish them often for the fullest and most robust flavor. <\/p>\n

Mustard seeds can be found in several forms, including whole, ground, and powdered. Powdered mustard is a combination of brown and white seeds mixed with turmeric or saffron for added flavor and color. Whole mustard seeds can be stored in airtight containers in a cool, dry place up to one year; and ground and powdered mustard can be stored for up to six months.<\/p>\n

Mustard: Packs a Bunch in a Variety of Recipes<\/strong><\/p>\n

\"Mustard<\/p>\n

Corned Beef<\/strong><\/p>\n

Pickled brisket \u2013 also known as corned beef \u2013 is one of the most delicious cuts of meat. Although connoisseurs of this type of meat insist that it be eaten thinly sliced with \u2013 of course \u2013 just a dab of mustard, the addition of a piquant mustard-flavored sauce makes it even more fantastic.<\/p>\n

Ingredients<\/u><\/p>\n