Mustard
Flavour Profile
Sharp, pungent and spicy. It provides a unique nasal heat that cuts through fat and balances rich, heavy flavours. Depending on the variety, it can range from mellow and sweet to sinus-clearingly hot.
Health Benefits
Mustard seeds give you selenium and magnesium, which your muscles and nerves use to get their jobs done. They also pack some good plant chemicals that act as antioxidants. So it's not just a flavour bomb.
Buying Tips
Look for glass jars over plastic bottles to preserve the potency of the essential oils.
English mustard is the punchiest, Dijon is the smoothest and Wholegrain offers the best texture. If you're after serious heat, buy mustard powder and mix it yourself; it’s fresher and more aggressive than anything pre-made.
Storage
Keep it in the fridge once opened. While mustard is high in acid and salt, its volatile oils degrade at room temperature. Cold storage keeps the "punch" alive for much longer.
Cooking Uses
Mustard is the ultimate emulsifier. A teaspoon in a vinaigrette keeps the oil and vinegar from separating.
Use it as a rub for roasted meats to help a crust form, or stir it into cream sauces at the very end of cooking to add depth without curdling the dairy.
Forkin Food Theory
Mustard heat isn't like chilli heat. Chillies contain capsaicin, which lingers on the tongue. Mustard contains allyl isothiocyanate, which is volatile and travels up into your nasal passages.
This chemical reaction only happens when mustard seeds are crushed and hydrated.
If you use hot water to mix your mustard, you’ll actually kill the enzymes that create the heat, resulting in a bitter, dull paste. Use cold water for maximum fire.
Wild & Wonderful
English, Dijon, wholegrain, American — same family, completely different ingredients.
English mustard is fierce and made fresh; the heat comes from a chemical reaction with cold water that fades within an hour. That's why it's made in small amounts.
Dijon is smoother, made with wine, less searing. The all-rounder for vinaigrettes and sauces.
Wholegrain has whole seeds and a milder, popping texture.
American "yellow mustard" is mild, vinegary, coloured with turmeric — more condiment than mustard.
Don't boil mustard. Heat dulls the bite. Add it at the end of a sauce, not the start.