Mustard 101

The Mustard family

The mustard plant belongs to a wider family of common vegetables, including cabbage, cauliflower, kale, radish and turnips. In fact, this family is commonly referred to as the mustard family, and is characteristically rich in vitamin C. Mustard in its edible form comes in many shapes and sizes, from the leaves of the plant, to the seeds of its fruit. Mustard seed is what we generally refer to when we talk about using mustard in the kitchen.

Mustard Seeds

Mustard seed originates from the Brassica juncea plant (brown mustard) and the Brassica hirta plant (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.

Mustard Powder & Paste

Mustard seeds can be ground to create powdered mustard, which can be combined with vinegar, wine and other seasonings to make a variety of mustard pastes, oils and condiments. Examples are Dijon mustard, honey mustard, and sweet mustard. Mustard condiments can range in flavour from being mild to extremely hot.