What is mustard? Varieties of mustard. Types of mustard - their taste, calorie content and nutritional value What types of mustard are

Mustard is a familiar and familiar spice that few people perceive as something extraordinary. Most often, you can find spicy mustard on store shelves, although in general there are about a dozen various kinds this sauce.

Mustard belongs to the family of cabbage plants, the genus of which includes about seven species of annuals and several perennial subspecies. The most common varieties:

• white mustard;
• Sarepta mustard;
• mustard green manure
• gray mustard;
• black mustard;
• french mustard.

Each of these species has its own special qualities and properties. Consider the most common options, as well as their differences.

French mustard is usually called a black species with small seeds with a diameter of about one millimeter. This sauce is especially popular in Asia and European countries as an accompaniment to hot dogs.

Unlike white English mustard, French mustard is less spicy, with a more spicy taste, which allows it to be added to food even for those who are not a fan of spiciness.

For self cooking french mustard you will need quite a few ingredients:

• cold water - 200 ml;
• mustard (powder) - 1 cup;
• mustard (grains) - 150 gr;
• white dry wine- 200 ml;
• wine vinegar - 200 ml;
• cane sugar - 0.5 cups;
• onion - 1 pc.;
• salt - 1 tsp;
• cinnamon - 1 tsp;
• turmeric - 1 tsp;
• yolks - 2 pcs.

1. First of all, you need to mix both types of mustard and water. Leave the mixture to infuse for 30 minutes.
2. In a saucepan, combine vinegar, wine, cinnamon, turmeric, salt and onion. Boil everything on low heat for fifteen minutes.
3. Strain the resulting mixture through cheesecloth or strainer.
4. Whisk the yolks in a separate bowl.
5. Mix all three mixtures in one container and bring to a boil over low heat. Stir constantly until the liquid thickens slightly.

The exquisite taste of the resulting homemade mustard will allow you to surprise your guests with something new every time.

Mustard white

White mustard is particularly pungent and spicy. The seeds of this species are also used to prepare the so-called mustard flour, which is actively used in cooking as a spicy additive.

Unlike other types, white mustard has an interesting feature of revealing its sharpness in various degrees, depending on whether it is hot or cold. cold water poured the powder. In cold water, the most burning paste is obtained. When using a hot liquid, the sharpness is more moderate and pleasant.

Also white English mustard seeds are used:

• in marinades;
• for preserving vegetables;
• as an odor neutralizer.

It is white mustard that is a universal sauce suitable for both fish and meat.

sweet mustard

Sweet mustard is a great compromise for those who love the taste of this sauce but can't handle the heat. Unlike white English or black, sweet is also suitable for children and pregnant women. Its preparation will not take you much time.

All you need:

• mustard powder - 3 tablespoons;
• sugar - 1 tbsp;
• salt - to taste;
• sunflower oil - 1 tbsp;
• starch - 1 tbsp;
• water - 100 ml;
• wine vinegar - 3 tbsp.

Mustard powder must be mixed with flour and water added. Leave the resulting mixture for twenty minutes. Then add all remaining ingredients. For additional taste, you can use various spices (turmeric, coriander, pepper, etc.).

Mustard must be stored in a glass container for no more than a month.

Dry mustard

Powdered mustard is an essential ingredient for making any given sauce. In addition, dry mustard is actively used for cosmetic purposes to combat cellulite and hair loss.

Wraps with diluted mustard powder are one of the most effective methods to get rid of hated cellulite and for weight loss. It should only be taken into account that the sharpness of the mixture directly depends on the amount of sugar, so strictly adhere to the cooking recipe.

Black mustard is made from dark brown seeds with a rather strong nutty flavor. To taste, this kind of sauce resembles horseradish and is distinguished by spiciness.

It is believed that it is black mustard that is most useful for digestive system. It is especially recommended to enhance the secretion of gastric juice, as well as the normalization of metabolism.

What else is this mustard useful for? The seeds of this plant have a strong bactericidal effect and neutralize bad microflora.

Bavarian mustard

Another type of sweet mustard is Bavarian mustard. To prepare it, you need to add a mixture of mustard to ordinary mustard. wine vinegar, sugar and spices.

This sauce is a classic addition to white Munich sausages and sausages. Also great as a sauce for fish.

Often in recipes you can find English mustard. Unlike Russian, it has a less spicy and spicy taste, therefore it is more versatile.

Also widely used this type of mustard to create marinades. To prepare the most versatile sauce for meat or fish, you will need:

• English mustard - 1 tablespoon;
• olive oil - 1 tbsp;
• garlic - to taste;
• black ground pepper- taste;
• white pepper - to taste;
• lemon juice - 1 tbsp

By combining all the ingredients, you get a great sauce for any dish, as well as an excellent dressing for most salads. For those who are worried about their diet, it should be noted that such a seasoning is not only tasty, but also healthy.

Like any hot spices, mustard is undesirable for pregnant women, as it tends to increase the tone of the uterus. If you really want it, then it is better to give preference to sweet mustard in small quantities.

The use of bath powder during pregnancy is also contraindicated. Pay attention to the container in which the sauce is stored. If this is homemade mustard, then it must be stored in a glass container. Store-bought products can be stored for a short time in packages.

Mustard is one of the most popular spices found in cuisines. different peoples. As a spice, mustard has been used in cooking since ancient times. The first documented recipe dates back to 42 AD. In general terms, seasoning is a mixture of whole or ground seeds of the plant of the same name, vinegar, water and other additives.

The main raw materials for the manufacture are white mustard, black mustard and gray or sarepta mustard. Depending on the raw material and additional ingredients the variety and taste of the final product will change. There are several dozen types of mustard. We will dwell in more detail on 7 traditional types of mustard, widely used in world cuisine.

Dijon mustard

More than half of the world production of mustard seasoning comes from this variety of mustard. In France, Dijon mustard is represented by more than 20 varieties. Mustard is produced from peeled seeds of black or gray varieties and diluted with grape juice or white wine. The technology for making Dijon mustard was invented by Jean Nejon from Dijon, who in 1856 tried to replace vinegar with the sour juice of unripe grapes. Dijon mustard may contain salt and other additives.

Russian mustard

In Russia, mustard production is concentrated in the village of Sarepta in the Volgograd region. Mustard has been cultivated here since the end of the 18th century. In Europe, Sarepta mustard is associated with Russian mustard, and this comparison appeared for a reason. Russian (dining room) mustard is made from defatted cakes of sarepta mustard seeds, with the addition of vinegar. Of all the varieties of table mustard, it is the sharpest.

Creole mustard

Blue mustard seeds are used to make another traditional type of mustard - Creole. To prepare it, mustard seeds are mixed with grated horseradish and marinated in vinegar. The seasoning has a rather sharp taste.

American mustard

They also make their own kind of seasoning from mustard in America. It is prepared from white mustard seeds with added sugar. She has soft and delicate taste and is considered the most liquid type of mustard.

Not a single Russian holiday, not a single feast is complete without such a famous seasoning as mustard. There is probably no such person who would not know what mustard is and would not taste it. Mustard or Dijon mustard is a special sauce. They have a yellowish color, from light yellow to greenish, sometimes brownish. This delicious sauce is suitable for many dishes, making the taste of dishes brighter, richer and more appetizing.

Mustard is produced by grinding the seeds, and in some cases, keeping whole, a special plant from the cabbage family. The most popular types of mustard in cooking can be considered black, white and brown. This plant grows almost everywhere, except for the extreme north, as well as a very hot climate. If the grains of the plant are ground and tasted, it will be burning and bitter.

This versatile spice amazes gourmets not only with its taste properties but also medicinal.

Essential oils, special enzymes, trace elements, proteins, and vitamins determine the pharmacological properties of this wonderful plant. The substances contained in this product can be used in medicine for the treatment and prevention of many common diseases. Unique healing properties of this plant were known in ancient Rome and Greece, where they were described in their writings by Avicenna and Hippocrates.

A Dijon chef in 1747 came up with the idea to prepare this sauce with the addition of anchovies, the sour juice of unripe grapes called virjus, and capers to its composition. Since those ancient times, chefs have come up with about 20 more variations of cooking such the most delicious sauce, like Dijon mustard, adding garlic, pepper to it different types, algae, as well as tarragon and other spices. So what is Dijon mustard? This, in simple terms, is a variety of variations on the preparation of ordinary mustard using all kinds of ingredients.

What is the difference between regular mustard and Dijon mustard?

The main difference from the Russian version is that, as a rule, it is prepared from special seeds, or rather, from a black variety of mustard. The grains undergo a very thorough cleaning of the dark-colored husk and become a beautiful golden hue. This type of mustard is prepared from whole seeds, without grinding them at all.

Some French chefs also add ground grains, adding exquisite herbs and spices, in order to give the sauce a great aroma and delicate taste.

To make mustard extra soft, it is customary to add white wine made from grapes instead of vinegar. If you do everything right, then gentle and soft Dijon mustard will be loved by those gourmets who do not like spicy food.

The Russian type of cooking will allow you to taste spicy, hot sauce, made from white mustard, using mustard powder. And the Dijon version will give you the opportunity to enjoy the delicate, spicy taste of soft, whole grain mustard.

Dijon mustard recipe at home

Ingredients:

• 4 tablespoons black or brown mustard seeds
• 20 ml dry wine, white, from grapes
• 1 clove of garlic
• 1 onion
• 120 g natural honey
• vegetable oil, a tablespoon will be enough
• salt, a teaspoon is enough
• half a teaspoon hot sauce"Tabasco"

Cooking steps:

1. Garlic needs to be crushed with a special press, and the onion is very finely chopped.
2. Mustard seeds need to be well dehulled, and if you wish, you can grind or even turn into powder using a food processor or coffee grinder.
3. Wine is poured into the pan, onion and garlic are added there. Wine is required here in order to bring down the excessive sharpness. This mixture should be boiled over low heat for about 6 or 7 minutes.
4. Later, the pan must be removed from the stove and the mixture allowed to cool.
5. The broth must be filtered so that there are no small particles left from onions and garlic.
6. Ground seeds of the plant or their whole version are added to the strained broth, and all this is whipped with a blender or with a whisk.
7. Add to whipped mixture vegetable oil, salt, pour everything into the pan and put on fire again. You need to cook until a thick, creamy consistency is formed. After that, honey and hot, spicy sauce are added to the pan. It is necessary to cook mustard for about three more minutes, and then remove from heat.

As a result, the sauce should turn out thick, like sour cream. The cooled sauce must be put in glass jar and close tightly with a lid. Let stand in the refrigerator for about three days.

Why mustard has earned such popularity, because a jar with it can be found, perhaps, in every refrigerator? What is worth knowing about it?

How did mustard come about?

The history of mustard is impressive. Also in Ancient Egypt and China, mustard seeds accompanied many meals. But the birthplace of mustard is Ancient Rome, and the famous ancient Roman artist, philosopher and writer Pliny the Elder is considered its creator. Apparently, he was the first to mix mustard powder with vinegar.
AT Ancient Rome mustard was used not only in cooking, but also in medicinal purposes- to combat rheumatism, hypertension and to improve digestion.

Mustard production reached its peak a few hundred years later, in the Middle Ages. In France, even a special profession appeared - a seasoning specialist had to be at every royal or noble court. Mustard masters created their own community, whose patron was St. Vincent. Today, some types of mustard are produced by the descendants of the then professionals.

How is mustard made?

The main components of mustard seasoning are mustard seeds, water, vinegar, and spices. Various varieties mustard, different degrees of grinding grains and a variety of seasonings - all this gives the spice an individual taste and color.

The main character of any mustard seasoning is the mustard plant. There are three main varieties. Mustard white has yellow or light beige seeds. Their taste is sweet at first, but gradually becomes more spicy. It is white mustard in the form of ground or whole grain most commonly used to produce a popular condiment. black mustard smaller and sharper. Its dark seeds are one of the main spices indian cuisine. The third variety is Sarepta(she is gray-haired, she is Russian). After grinding, its grains begin to taste bitter, and after a few minutes - the oven.

The mustard production process has remained virtually unchanged for centuries.
First, mustard seeds are dried, ground, then mixed with vinegar, wine and spices. The mixture is heated and then cooled.

What kind of mustard is sold on the market?

The most popular types of mustard today are:

• dining room (light, with a mild taste);
• Sarepta (medium-sharp);
• Russian (very spicy, made from black mustard),
• French (grains are not crushed, mustard has a mild taste);
• Bavarian (slightly spicy, with honey);
• Dijon (rather spicy, made from white wine). This type of seasoning saw the light in 1752 in the French city of Dijon. It was created by a man named Jean Nizhon, who in the traditional recipe replaced vinegar with the sour juice of unripe grapes. The modern Dijon variety contains white wine. The developers did not register their mustard as a unique product, as a result of which any plant can produce it.

How about national variations?

For the production of seasoning, in addition to mustard seeds, vinegar, salt and pepper are usually used.

However, for example, in France, vinegar, as already mentioned, is often replaced with white wine, herbs, horseradish, honey, and even juices are also added to it - it all depends on what kind of taste they want to get. Today there is even chocolate mustard. This is certainly an unconventional combination. But the recipe is a great example of the fact that components that do not seem to fit together are perfectly combined.

In our area, table and Sarepta mustard is the most popular.- ground grains of this variety, filled with vinegar with the addition of salt, pepper and sugar.

In Chinese and English cuisine, mustard is used in powdered form. The seeds are carefully crushed and roasted so that they concentrate the sharp taste.

But in the United States a lot of honey and turmeric are added to the mustard. Such a sauce turns yellow and has been called American. The yellow mustard hot dog is perhaps the most distinctive American dish.

What is mustard capable of?

From the very beginning of its existence, mustard has been considered a spice that has medicinal value. Today it is known that she Helps lower blood pressure and stimulates the digestion of fats. It is also low in calories - it is not surprising that this product belongs to the so-called healthy food.

More often it is worth leaning on mustard for men. According to research by American scientists, mustard contributes to the growth of muscle mass during intense physical training. It also enhances potency, and all thanks to homobrassinolide, a substance contained in dry mustard. It increases appetite improves muscle mass and size of muscle fibers. Scientists hope that one day brassinosteroids will become an effective, natural and safe help to muscle mass lost due to disease or aging, and will be used to increase its strength.

However, mustard can also do a good job for the beautiful half of humanity. Seasoning or crushed plant grains are used not only in cooking, but also in cosmetology. It is warming and stimulates hair follicles.
Therefore, on the basis of mustard, preparations that strengthen hair are produced.
Mustard oil, that is, the oil from the seeds of the plant, is also used in case of hair loss problems. Head massage with this product stimulates hair growth.

Some argue that mustard sauce is the only thing that is made from a plant that is often cultivated by ordinary gardeners. But there is also salad mustard - and not only the one whose seeds are used to produce mustard powder, hot sauce or seasoning.

sheet can be used as fresh product for salads, as well as for preservation for the winter.

Vegetable crops are so diverse that you often get lost in their abundance. Modern gardeners grow salad mustard using different varieties while pursuing different goals. Someone likes to preserve, and someone likes to make fresh summer salads with a sharp taste. This plant has another name - mustard lettuce. Varietal lettuce has differences from wild varieties: it is characterized by whole leaves and short stature. And now you can get acquainted with the most popular varieties of mustard culture.

Popular varieties

• 
  Mustard salad wave is a variety that grows early and indulges in a juicy crop of greens. The plant has a voluminous and slightly spreading leaf rosette and elongated oval leaves. Their diameter is 32 cm. They delight the eye with a pale greenish color and smoothness. The taste of this salad is tart and spicy. The weight of one outlet is 80 g. From 1 sq. m you can collect 2 kg of waves.
• Freckle
  This variety is early, it gives lush juicy greens in a month. The plant grows up to 30 cm and weighs 170 g. This variety has large, slightly wrinkled dark green leaves with red veins. In terms of taste, mustard is slightly spicy, the leaves are tender and juicy. Freckle gives from 1 square. m 3.6 kg of crop.
• Mushtarda
  This plant grows very fast. Greens are harvested after 25 days. The rosette has a height of 20 cm. In order to get more yield, mustard is sown every 15 days until August 15th. Due to the fact that lettuce leaves have a spicy flavor, it is used to prepare side dishes and vegetable salads. From 1 sq. m going to 3 kg.

• Mustang
  This variety has an average ripening period. The term of formation is 35 days. The rosette has red-green whole leaves of large size. They reach a height of 30 cm. The socket has a weight of 60 g. From 1 sq. m you can collect 4 kg of spicy and juicy greens.
• lovely
  This variety gives a harvest very early, literally in 20 days in greenhouse conditions, and if the soil is open, you will need a month. The plant has the shape of an upright rosette, its diameter is 15 cm. The leaves are pale green in color and ovoid, covered with a wax coating. They have a special tenderness and juiciness, as well as a pleasant weak spicy taste. From 1 sq. m you can collect 3.4 kg of lettuce leaves.
• Vigorous
  And we are also pleased with the Vigorous salad mustard. This variety is also practiced by gardeners. In salads with mayonnaise sauce, the hotness of this spice disappears, but it gives the dish a rich flavor.

Beneficial features

Surely not everyone knows that salad mustard is also an old doctor. The fact is that this plant contains useful components: ascorbic acid, magnesium, iron, potassium and many other minerals, as well as vitamins, proteins, fiber, mucus and mustard fatty and essential oils.

Mustard leaf contains few calories, so it is also a dietary crop and generally has a beneficial effect on the human body. Salad mustard has:

• anti-inflammatory;
• protective;
• cleansing action.

In addition, it is an antioxidant.

Mustard leaves tend to stimulate appetite, have a beneficial effect on the digestive organs, metabolism and help to lose weight.

Harm and contraindications

Although this plant is rich in micro and macro elements, and is also known for its useful properties, it can harm the body. Therefore, you can not eat mustard leaves:

• if there is an individual intolerance to the plant;
• with diseases of the gallbladder and kidneys;
• if drugs are taken that contribute to blood thinning;
• also while taking calcium;
• with an ulcer of the gastrointestinal tract;
• in the presence of severe heart disease.

It is not recommended to use the spice in large quantities for pregnant women, otherwise swelling may appear. Nursing mothers should generally forget about this plant, as the child may develop an allergic reaction.
The taste of salad mustard resembles horseradish, green salad and mustard sauce. It has a spicy aftertaste, so pickled blanks delight us with sweet and at the same time spicy shades.

Thanks to salad mustard fresh salads from vegetables, fish and meat have a piquant taste and aroma. And its leaves are also ideal for sandwiches, decorations. ready meals, they can be consumed with boiled eggs and put in soups. In addition, salad mustard is preserved for the winter and served as a separate dish. Delicious pickled and salted mustard lettuce leaves.