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Spice Descriptions and Uses

 

Mustard brassica alba,  white or yellow - brassica juncea, brown - brassica nigra - black

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"The kingdom of heaven is like a grain of mustard seed". Small but mighty in its potency, mustard brings life to many foods from the mundane hot dog to the most elegant cuisine. Available in yellow powder as well as black, brown and yellow seeds.

 

Flavour:

Hot and penetrating with a slight bitter and sweet taste. White or yellow seeds have an initial sweetness and a mild taste. Brown seeds have an initial bitterness and a hot taste. Black seeds are initially bitter and then sharply hot.

 

How to Use:

English mustard, soups, pickles, relishes, corned beef, egg and cheese dishes, meats, poultry, sauces, fish (especially salmon and herring), vegetables, potato salad, coleslaw, mayonnaise, salad dressings. Mustard loses its flavour when cooked so add at the end of cooking to maximize its taste in any cooked dish.

 

Measuring:

Dry mustard

1/2 teaspoon per pound

Ground beef

1 teaspoon per pound, rubbed on the surface before roasting

Ham

1 teaspoon per pound, rubbed on the surface before roasting

Eggs

1/2 teaspoon into 6 eggs for scrambled, omelets or devilled

Seed

Pickles

2 tablespoons for 8 cups bread and butter pickles

Relish

1/3 cup for 6 cups

 

 

Other Info:

How to make great English mustard:

Use cold water. Make 10 to 30 minutes before using so it is at its maximum flavour and freshness.

How to make dill mustard sauce:

Dissolve 1 1/2 tablespoons sugar in 1 1/2 tablespoons white vinegar. Slowly whisk in 1/2 cup olive oil until blended. Add 5 tablespoons Chef Rons mustard, 1teaspoon dill seed, and ground pepper. Whisk to blend.

Mustard seed Yellow

Nutrient

Units

1 tsp

-------

3.30 g

Proximates

Water

g

0.226

Energy

kcal

15.477

Energy

kj

64.812

Protein

g

0.823

Total lipid (fat)

g

0.949

Carbohydrate, by difference

g

1.153

Fiber, total dietary

g

0.485

Ash

g

0.149

Minerals

Calcium, Ca

mg

17.193

Iron, Fe

mg

0.329

Magnesium, Mg

mg

9.834

Phosphorus, P

mg

27.753

Potassium, K

mg

22.506

Sodium, Na

mg

0.165

Zinc, Zn

mg

0.188

Copper, Cu

mg

0.014

Manganese, Mn

mg

0.058

Selenium, Se

mcg

4.409

Vitamins

Vitamin C, total ascorbic acid

mg

0.099

Thiamin

mg

0.018

Riboflavin

mg

0.013

Niacin

mg

0.260

Vitamin B-6

mg

0.010

Folate, total

mcg

2.508

Vitamin B-12

mcg

0.000

Vitamin A, IU

IU

2.046

Vitamin A, RE

mcg_RE

0.198

Vitamin E

mg_ATE

0.083

Lipids

Fatty acids, total saturated

g

0.048

4:0

g

0.000

6:0

g

0.000

8:0

g

0.000

10:0

g

0.000

12:0

g

0.000

14:0

g

0.000

16:0

g

0.025

18:0

g

0.008

Fatty acids, total monounsaturated

g

0.654

16:1 undifferentiated

g

0.002

18:1 undifferentiated

g

0.195

20:1

g

0.088

22:1 undifferentiated

g

0.352

Fatty acids, total polyunsaturated

g

0.178

18:2 undifferentiated

g

0.085

18:3 undifferentiated

g

0.088

18:4

g

0.000

20:4 undifferentiated

g

0.000

20:5 n-3

g

0.000

22:5 n-3

g

0.000

22:6 n-3

g

0.000

Cholesterol

mg

0.000

Phytosterols

mg

3.894

Amino acids

Tryptophan

g

0.017

Threonine

g

0.036

Isoleucine

g

0.036

Leucine

g

0.059

Lysine

g

0.050

Methionine

g

0.016

Cystine

g

0.019

Phenylalanine

g

0.035

Tyrosine

g

0.025

Valine

g

0.044

Arginine

g

0.058

Histidine

g

0.025

Alanine

g

0.039

Aspartic acid

g

0.065

Glutamic acid

g

0.164

Glycine

g

0.043

Proline

g

0.064

Serine

g

0.036