Mustard

Mustard: From Seed to Plate

Mustard is a condiment enjoyed the world over, adding flavor and zest to countless meals. From the simple yellow squeeze bottle commonly seen at restaurant tables, to the more complex variations of Dijon, whole grain, and horseradish mustards, it is an essential culinary ingredient for many. But just how does this condiment make its way from a mustard seed to our dinner plate? In this article, we’ll explore the process from beginning to end.

The Mustard Plant

Mustard is a member of the Brassicaceae family of plants, which includes horseradish, wasabi, and cabbage, among others. It is known scientifically as Brassica juncea, and native to the Mediterranean. The plant grows up to 3 feet tall, and has long, thin leaves, as well as small yellow flowers and long oval fruits called silicles. Inside the silicles are the tiny mustard seeds that are used to make the condiment.

Cultivation and Harvest

Mustard seed is typically planted in early spring, often in fields that have been left fallow or previously cultivated with wheat, rye, or other grains. As the plant grows, it needs to be watered and weeded regularly to remove competing weeds and minimize pests. Once the mustard flowers have dried up and fallen off, the plants are ready to be harvested (around 4-5 months after sowing). This is typically done with a combine harvester, which cuts the plants at the base and threshes the seeds from them. The remaining straw is usually turned into compost to fertilize the following crop.

Seed Separation

Once the mustard seed is harvested, it is usually separated into two types: brown/black mustard seed and yellow/white mustard seed. This is done using a seed separator, which uses specific gravity and air velocity to separate the two seed types. The yellow variety is then taken through a drying process to reduce moisture content and clean out any impurities present in the seed.

Making the Mustard

Once the seed is cleaned and dried, it is ready for processing. This process typically involves mixing the seed with vinegar, water, salt, and other flavorings. The necessary flavors and aromas depend on the type of mustard being produced, ranging from classic yellow to Dijon and spicy brown. This mixture is then ground into a paste and bottled for sale.

Distribution and Consumption

Once the mustard is bottled, it is usually distributed domestically or shipped abroad for sale. Increasingly, mustards are being made with pure, organic ingredients that have not been exposed to pesticides, making them a more appealing health choice.

When it comes to consumption, mustard can be used to enhance the flavor of a variety of dishes. It’s often added to sandwiches, hot dogs, hamburgers, potatoes, grilled cheese, salads, pretzels, and even pizza. It can also be used as a basting sauce on meats, either before or after cooking. It’s also found in many recipes as an ingredient, often used to thicken up or add flavor to soups, sauces, gravies, or dips.

Conclusion

Mustard is a delicious and versatile condiment that is enjoyed world over. Though most of us don’t think about it much, the creation of mustard is an involved process, starting with the cultivation and harvesting of the mustard seed, separating it and drying it, grinding it into a paste, and packaging and distributing the final product. With a few simple ingredients and a bit of creativity, this flavorful condiment can be an invaluable asset to any meal.