Shocking Truths About Mustard (2024)

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Shocking Truths About Mustard? ›

Did you know? The seeds, leaves (or “greens”) and flowers of the mustard plant are all edible. More than 850,000 metric tons of mustard seeds are produced globally each year. France consumes more mustard than any other country, according to the New York Times.

Did you know? The seeds, leaves (or “greens”) and flowers of the mustard plant are all edible. More than 850,000 metric tons of mustard seeds are produced globally each year. France consumes more mustard than any other country, according to the New York Times.

To cut the mustard is “to reach or surpass the desired standard or performance” or more generally “to succeed, to have the ability to do something.” For instance, Beyoncé really cut the mustard in her new song.

Mustard belongs to the Brassicaceae family (crucifers) and is an annual herbaceous plant with long, branched stems measuring between 1 and 2 metres, and clusters of yellow flowers. Mustard grows easily in temperate climates.

At its most basic, mustard is made by mixing the ground seeds of the mustard plant with liquid, but it's the choice of seeds and type of liquid used that creates the varieties of mustard we know today. The magic of mustard's pungency and heat comes from enzymes that convert into mustard oil once the seed is broken.

Mustard seeds, both white and brown, are nearly globular in shape, finely pitted, odourless when whole, and pungent-tasting. White mustard seeds are light yellow in colour and about 2.5 mm (0.1 inch) in diameter. Brown mustard seeds are about the same size but are a darker yellow in colour.

Matthew 17:20 “… Truly I tell you, if you have faith as small as a mustard seed, you can say to this mountain, 'Move from here to there,' and it will move. Nothing will be impossible for you.”

Earlier in the 20th century, people even went around calling each other mustard! He's mustard, for example, means “He's great.” It's this idea, of mustard as “excellent” or “great,” that seems to be at work in cut the mustard.

Mustard is one of Europe's oldest condiments. The word originally comes from the Latin mustum ardens, meaning 'burning must' because, in Ancient Rome, its seeds were ground and mixed with grape must (unfermented juice).

Mustard seeds are also a good source of several vitamins, including vitamins C and K, thiamin, riboflavin, vitamin B6, and folic acid. They have a high percentage of dietary fiber and are a valuable source of several bioactive compounds such as antioxidants and polyunsaturated fatty acids.

What are two interesting facts about mustard greens? ›

Mustard Green Facts

The greens are high in Vitamin A (skin and eyes), Vitamin K (bones), B1, B2, B6 (red blood cells, heart, metabolism), Vitamin C (immune system), and Vitamin E (antioxidant). Mustard greens are typically used in Southern, Chinese, Indian and Japanese cooking.

Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zeaxanthin, and lutein. In addition, the seeds comprise a small amount of vitamin antioxidants such as vitamins A, C, and vitamin K. The seeds are a source of vitamin E and gamma-tocopherol and contain about 19.82 mg per 100 g.

By some accounts, mustard was the first condiment humans ever put on their food. Egyptian pharaohs stocked their tombs with mustard seeds to accompany them into the afterlife, but the Romans were the first to grind the spicy seeds into a spreadable paste and mix them with a flavorful liquid—usually, wine or vinegar.

Possible Reasons for Mustard Cravings

Cravings can sometimes be an indication of underlying nutrient deficiencies. Mustard contains various vitamins and minerals, and your body may be craving these nutrients.

It is believed to have originated in Ancient Egypt. The Greeks used Mustard as a medicine and a spice. The Romans emulated the Greeks using it as both food and medicine as well, ascribing it as a cure for anything from hysteria to snakebite to bubonic plague.

Etymology. The English word "mustard" derives from the Anglo-Norman mustarde and Old French mostarde. (Modern French is moutarde.) The first element is ultimately from Latin mustum ("must", unfermented grape juice)—the condiment was originally prepared by making the ground seeds into a paste with must or verjuice.

I also learned a little bit about the history of these favorite condiments. Mustard's journey starts long before ketchup. “Modern mustard first emerged in Europe in the sixth century B.C.E.

With almost 120 years experience French's is the only classic American mustard around. It's also America's number one mustard*.

Sulfur mustard is known as “mustard gas,” “mustard agent,” or by the military designation “H” or “HD.” Sulfur mustard can be clear to yellow or brown when it is in liquid or solid form. Sulfur mustard sometimes smells like garlic, onions, or mustard, or it may have no perceivable odor.