Mustard

Mustard has a long history with one of the first mentions being made by Pythagoras in 530 B.C. as a remedy for scorpion bites. Prior to that, it is widely believed that mustard was used throughout China and Egypt to flavor a variety of dishes. The Romans had a special affection for mustard and transported the seed on their travels throughout Europe where its popularity continued as a seasoning for fish and meat dishes.

While mustard is used most often as a condiment or spice there are actually three distinct species of mustard, yellow (sometimes also called white), black and brown. The coloring of the yellow seeds is a pale yellow with a pinkish tint. These are used in the making of the more popular and milder flavored mustards. The black and brown mustard seed are both a dark to reddish brown in color and the flavor is also very similar between the two. Black Mustard Seed was widely used before 1940s but since then brown has continued to become more popular as it is better suited to commercial production.

Yellow mustard’s essential oil is non-volatile and the heat is felt only on the tongue while the essential oil of both black and brown mustard is more volatile which gives these mustards powerful aromatic qualities (also known as "nose heat"). The black and brown mustard oil is a very powerful irritant and as such should not be tasted or smelled in its undiluted form.