We all know mustard, this tasty spicy sauce which enrich meat dishes, such as tartare or roasted meats, or sausages and wurstel.
Yellow mustard (Sinapis alba) is best known as the main ingredient in North America’s traditional hotdog mustard. It is the most widely grown type of mustard and has the mildest flavour.
Brown mustard (Brassica juncea) has a dark brown seed coat and is most widely used in Dijon-style mustard. Brown mustard has a spicier flavour profile and is also used in combination with yellow seeds in English-style mustard recipes.
Oriental mustard is the golden yellow seeds - a version of Brassica juncea. It is the most piquant of the mustard seeds. It is primarily used in Asia as a condiment in Japanese cuisine and as a source of cooking oil in some other Asian countries.
Although first produced in Dijon, France, Dijon mustard does not have to be made in that region, provided it follows the formula that was first devised in 1865 by Jean Naigeon, a mustard maker from Dijon.
Germany loves its mustard, to the point that it defies classification. You can't judge mustard merely by the "German" label, because mustards from this country can range from spicy to sweet and coarse to fine. Some German mustards also involve extra ingredients, like horseradish, to enhance their flavour. The most popular type of mustard in Germany is a mix of yellow and brown mustard seeds. It is called Mittelscharf, or medium-hot, for a distinctive spiciness that's a step up from a Dijon.
Also called “American mustard,” it gets its characteristically bright yellow colour from turmeric. One of the milder mustards, it’s hugely popular in the U.S. and can be found at most backyard cookouts involving hot dogs or burgers. It’s commonly referred to as just “mustard” by most Americans.
When sampling new mustards, think first of smell, taste, and texture. What does the smell tell you? Then, taste the mustard to experience the nuances of flavour. Lastly, the texture also affects the use. Something with a lot of texture and seeds works well to thicken a sauce or a marinade.
One of my favourite ways to use mustard is adding it to scrambled eggs or an omelette to enhance flavour.
Take your time. Ask a lot of questions! Taste several mustards and then give your taste buds a break for a few minutes before you continue… There is mustard for everyone—including people who think they don’t like mustard!
We are committed to using only the freshest seasonal ingredients. Taza Taste provides the ultimate culinary class experience. We offer hands-on cooking classes that cover the preparation of all types of mustard.