When we mention “mustard”, which is known as a famous condiment, we’re talking about that plant of which both grains and leaves can be consumed. This plant belongs to the cruciferous family, similarly to the broccoli, cabbage and cauliflower. With regards to the bright yellow color of most types of mustards we usually consume, we hear that this is due to the addition of turmeric to the preparation and not to the choice of grains. Also, it is said that our ancestors used to chew mustard grains every time they ate meat, and this habit was brought by a few ancient cooks who had discovered that this was a good way to hide the unpleasant taste of meat whose quality has deteriorated.
Moreover, the prepared mustard which we are used to consume is produced from “Sénévé” grains that are mixed with either white wine or vinegar. Also, there are several versions of such prepared mustard, of which the main ones are the following three:
1 – Dijon mustard, which is the strongest, its texture is smooth and creamy, and it is made of brown grains with very spicy components;
2 – Wholegrain mustard, which is gritty and consists of slightly crushed whole mustard grains;
3 – Flavored mustard, with is made from softer grains mixed with lemon, garlic, tarragon, etc.
Nutrition-wise, mustard is a great help for digestion, although it is not recommended for people with a fragile easily irritated digestive system.
With regards to its conservation, the expiry date must be clear on the mustard product container. Once opened, the container should always be kept in the refrigerator in order to ensure it is well sealed so that to prevent its oxidation. Finally, and before each use, we should stir well the container since the vinegar contained in the mustard tends to rise to the surface during its conservation period.