Mustard Facts - Mustard Seeds

Some black and white mustard seeds.

What makes mustard, mustard? Other than the variety of vinegars, wines, and other liquids that are present in mustards, it's all in the mustard seeds.

There's three main kinds of mustard seeds - black (strongest flavor), brown, and white (weakest). Yellow mustard is usually made of white seeds, with the darkness of the seed increasing with the strength of the mustard. The grinding of the seeds releases the flavor of the seed, and the yellow colour as well.

These three main mustard seeds discussed here originate from the Eurasian region, black more specifically from the Middle East. Interestingly, white mustard - Sinapis alba - is in a different family than black and brown mustards - Brassica junecea and Brassica nigra - which makes it even more unique as a weaker mustard. The more you know.

Mustard seed can also be used as a medicinal plant, as it has antibacterial properties. In fact, it has shown to treat rheumatism, including rheumatism arthritis. Mustard just keeps getting better and better, doesn't it?

A final, very surprising fact is that snowy Canada produces a whopping 43% (2005) of all mustard seed, followed by Nepal at 15% and a pack of other cold Eurasian countries. And here's me, thinking that mustard was a warm climate plant! But no, Canada is king of mustard. Now I know where I'm gonna live.

Mustard Facts - How can you tell when it has gone bad?

So here's a question I've gotten a bunch of times before, being an apparent expert on mustard; how do you know when your mustard has gone bad? I've had a basic idea of it before - "Its bad when, ya know, it doesn't taste mustardy anymore?" I've finally went and began research into the subject, and found out the answers to the question any mustard collector would ask.

The Transportation Information Service, or the Fachinformationen der Deutschen Transportversicherer, is a German online service for sea transport in the German area. As a part of this, the TIS has information on transport of specific cargoes. Under mustard (apparently, Germany transports so much mustard it needs a specific cargo page), it had a number of points that can help you keep your mustard! Here's a quick overview of the cargo info:

• Mustard must be stored under 20º C (68º F)
• If it's stored above this temperature, it will quickly lose flavor
• There's three ways of knowing if mustard is bad:
• If the jar is cracked, of course
• If there's water on the top
• If it's dully coloured/gray
• Light, exposure to oxygen and exposure to heat can all ruin your mustard  

Take these protips and run with 'em, and your mustard will stay fresh for months to come.