mustards

Mustards are a group of herbaceous plants in the Brassicaceae family grown for their seeds, which are ground into a spice and used to make condiments and mustard oil. The term also refers to the prepared paste made by mixing ground seeds with water, vinegar, or other liquids, and the leafy greens of the plants are eaten as a vegetable in some cuisines.

The principal species used for seed are white mustard (Sinapis alba), brown mustard (Brassica juncea), and black mustard (Brassica nigra). White mustard seeds are pale and generally milder, while brown and black seeds are more pungent. In North American markets, yellow mustard usually denotes a paste or powder derived from white mustard.

Mustard plants are annuals adapted to temperate climates. After harvest, seeds may be used whole or ground; mixing ground seeds with liquid yields the familiar prepared mustard. Oils can be pressed from seeds for culinary use. The leaves, known as mustard greens, are also cultivated and eaten in various regions.

Culinary uses vary widely: as a condiment, component in sauces and marinades, in pickles, and as a rub or flavoring agent. Mustard flavor derives from glucosinolates and the enzyme myrosinase, which produce pungent isothiocyanates when seeds are crushed or mixed with liquid. Prepared mustards can range from mild to hot, depending on the variety and processing.

Global production occurs in many countries, with major producers spanning Canada, India, and parts of Europe. Mustard remains both a traditional spice and a versatile ingredient in contemporary cuisine.