English mustard
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 276 kJ (66 kcal) |
|
6 g
|
|
| Sugars | 3 g |
| Dietary fiber | 3 g |
|
3 g
|
|
|
4 g
|
|
| Minerals | |
| Magnesium |
(14%)
48 mg |
| Potassium |
(3%)
152 mg |
| Sodium |
(75%)
1120 mg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Mustard is a condiment made from the seeds of a mustard plant (white/ yellow mustard, Sinapis alba; brown/ Indian mustard, Brassica juncea; or black mustard, B. nigra).
The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy.
Commonly paired with meats and cheeses, mustard is added to sandwiches, salads, hamburgers, corn dogs, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world.
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.
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Wikipedia