Our favorite facts about mustard

Hot and Spicy! Vote for your favorite.

It’s one of the most popular condiments in the world. You can find mustard all around the world in quite a few flavors and styles. And it can go with everything from pretzels and hot dogs to ice cream. Many of you have a favorite mustard so vote below and check out these interesting facts.

1. Mustard remains one of the oldest condiments. The process of mixing grounded mustard seeds with unfermented grape juice dates back to early Roman times.

2. Spice up a sauce with mustard. You can make a kickin’ remoulade sauce using mustard.

3. Brown and black mustard seeds yield a hotter and stronger mustard than paler colored seeds.

4. The type of liquid the mustard seeds are mixed with determines how hot the mustard is and how long the heat lasts. The more acidic the liquid like vinegar, the slower the heat will release and the longer the heat will last. Pure water makes the heat and pungency really strong when it is first mixed but degrades pretty quick. Read here for more about the water/seed mix.

5. Making your own mustard? Try other liquids like honey, beer, bourbon or cognac.

6. At the St. Louis World’s Fair in 1904, French’s Mustard claims to be the first to spread mustard on a hot dog.

So what is your favorite? Vote here!

 

Let’s look at the facts about your favorite mustard…

1. Yellow – finely ground mustard seeds mixed with vinegar and water and maybe a few other spices.

2. Dijon – Originated but not necessarily produced in the Dijon area of France, this mustard features white wine or grape juice combined with brown or black mustard seeds.

3. Spicy Brown/Deli Style – Coarsely ground brown mustard seeds mixed with less vinegar than water along with some earthy spices.

4. Honey – A mix of yellow mustard and honey.

5. Hot – finely ground brown or black mustard seeds mixed with cold water. After 15 minutes, the mustard will reach maximum mouth-burning-sinus-clearing temperature. Adding vinegar or putting it in the fridge slows the heat reduction.

6. Beer – Lately, the trend is to mix beer or other spirits with grounded mustard seeds. Best to use full-flavored beer. The mustard will be quite hot.

7. Creole – The only difference between Creole and Dijon is the use of vinegar instead of wine or juice plus some horseradish.

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