Must Have Mustard

Some people apply a mustard plaster for relief from lung congestion. Others believe a hot mustard footbath will minimize colds. It can improve circulation, but it can also blister the skin if left on for too long. The medicinal benefits of mustard may be a little hazy, but there remains one indisputable fact: it is good. This low-calorie, low-fat condiment has limitless flavour opportunities and will add dimension to any recipe.

The Mustard Museum in Mount Horeb, Wisconsin, has more than 4,800 different varieties of mustard in its collection. Mustard is probably the oldest known condiment; mustard seed was discovered in Egyptian tombs and likely used by the Ancient Greeks. “Mustard is a staple in professional kitchens,” says Desmond Johnston, professional chef and co-owner of Brassica Mustard. His products are made from Alberta-grown mustard seed. “We use it in marinades, sauces, glazes, for basting. It’s a very versatile product.”

Canada is the largest exporter of mustard seed in the world, according to Agriculture and Agri-Food Canada. Three types are grown on the Canadian prairies: yellow, brown and oriental. Yellow is the mildest variety, and makes up the majority of table varieties sold in Canada. Brown and oriental may be hot and spicy. Most mustards are very acidic due to their high vinegar content and won’t go bad, but if they’re contaminated with other foods they can breed bacteria and mould (a good reason to use separate utensils for each condiment).

“Because we don’t use preservatives or artificial colours in Brassica Mustard, the heat will start to drop off,” Johnston says of his product. That’s true of many mustards, so to keep it at its spiciest, buy small containers from a local producer, refrigerate after opening and use within one year. “There’s a wide variety of flavours and unique products people can try,” Johnston says. “A great way to go out and experiment is to try what’s available at a farmers’ market.”

Golden happiness

Bavarian Mustard is very sweet. It contains very little acid and relies on sugar for preservation.
Deli Mustard is a brown mustard with garlic, brown sugar, ginger, allspice and cinnamon.
mustard was created in the Dijon region of France in the 14th century. It’s made from brown mustard seeds and often has white wine as one of its ingredient. Meat lovers say it pairs well with beef.
English-style mustard is robust and hardy and often accompanies beef and sausages.
Hotdog mustard, or ballgame mustard, is the most common variety in North America. Its neon
yellow colour comes from turmeric.
Wholegrain mustard uses whole mustard seeds.

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