or english mustard
English mustard is low in calories but provides beneficial compounds from mustard seeds including glucosinolates and selenium; it contains trace minerals and is typically low in sodium when used in moderation as a condiment.
About
English mustard is a prepared condiment made from ground mustard seeds (primarily Brassica nigra, black mustard, and Brassica juncea, brown mustard), wheat flour, turmeric, and salt, originating in England. The mixture is characterized by its bright yellow color, derived from turmeric, and its notably sharp, pungent heat. Unlike milder Continental mustards, English mustard has a more assertive bite and drier texture when first prepared, though it develops creamier consistency when mixed with liquid. The flavor profile combines earthy, peppery notes from the mustard seeds with subtle floral undertones from turmeric.
English mustard became standardized in the 19th century, with Colman's of Norwich establishing the archetype still widely replicated today. The addition of wheat flour, which absorbs excess mustard oil, allows for a more intensely flavored product than would be possible with seeds alone, while turmeric adds visual appeal and mild warmth.
Culinary Uses
English mustard serves as a pungent condiment throughout British and Anglo cuisine, traditionally accompanying roasted meats, sausages, cold cuts, and cheese. It features prominently in British breakfast preparations, particularly with bacon and sausages, and appears in traditional ploughman's lunches alongside cheese and pickled onions. Beyond direct condiment use, English mustard functions as a flavoring agent in marinades, dressings, and glazes for meats and game. The powder form allows for incorporation into dry rubs for roasting and grilling. English mustard's assertive heat makes it particularly suited to pairing with rich, fatty foods and offal.