tsp: mustard
Mustard is low in calories (approximately 3-4 calories per teaspoon) and contains selenium, omega-3 fatty acids, and small amounts of protein and fiber. It has negligible fat and sodium content in its pure form, though commercially prepared mustards may contain added salt.
About
Mustard is a condiment produced from the seeds of Sinapis alba (white mustard), Brassica juncea (brown mustard), or Brassica nigra (black mustard), plants of the Brassicaceae family native to the Mediterranean and Asia. The mustard seed is ground and mixed with liquid (water, vinegar, wine, or other beverages) and spices to create a paste or sauce. The flavor profile ranges from mild and slightly sweet (yellow mustard) to sharp, pungent, and deeply complex (brown and black mustard varieties). The pungency derives from glucosinolates, sulfur-containing compounds that activate upon grinding, releasing volatile oils that stimulate nasal and palatal receptors. Regional variations include French Dijon mustard (smooth, tangy), German mustard (coarse-grained, assertive), English mustard (intensely sharp, powder form), and American yellow mustard (mild, turmeric-colored).
Culinary Uses
Mustard functions as both a condiment and an ingredient in cooking. As a condiment, it accompanies cured meats, sausages, sandwiches, and hot dogs across European and North American cuisines. As a cooking ingredient, mustard appears in vinaigrettes, marinades, barbecue sauces, and glazes, where it provides both flavor and emulsifying properties. Dijon mustard is central to French cooking, while whole grain mustard suits charcuterie boards and casual dining. Ground mustard powder integrates into dry rubs for meats and spice blends. Mustard's acidity and pungency make it an effective flavor amplifier and tenderizing agent in marinades.