Knowra Mustard Mustard Mustard is a condiment made by mixing ground mustard seeds with liquid and seasonings. Its pungency develops when enzymes in the seeds react with water.
Sinigrin : A glucosinolate found in brown and black mustard seeds that can yield pungent allyl isothiocyanate. Water activates reactions that turn this seed compound into mustard’s sharp heat.
White mustard : A mustard species, Sinapis alba, whose seeds are comparatively mild and rich in sinalbin. Its seeds form the base of many mild yellow mustards.
Dijon mustard : A smooth French prepared mustard associated with Dijon and commonly made with brown or black mustard seeds. It showcases a sharp, finely ground style of prepared mustard.
Mustard plant : A flowering plant in the genera Brassica and Sinapis, cultivated for edible seeds and leaves. The condiment begins with seeds from several cultivated mustard species.
Horseradish : A pungent root used as a condiment, whose sharp compounds form when its tissue is grated. It delivers a similar nasal sting through different plant chemistry.
Myrosinase : An enzyme that breaks down glucosinolates when plant tissue is damaged and mixed with water. Grinding and wetting mustard seeds bring this enzyme into contact with its substrates.
Brown mustard : A mustard species, Brassica juncea, whose seeds produce a pungent compound when crushed and wetted. Its stronger seeds help give Dijon and other sharp mustards their heat.
Yellow mustard : A mild, bright-yellow prepared mustard commonly made with white mustard seed, vinegar, and turmeric. Its gentle heat and color define a familiar American condiment style.
Brassica juncea : A mustard species cultivated for seeds, leaves, and oil, widely grown across Asia and elsewhere. This species supplies seeds for many pungent prepared mustards.
Wasabi : A pungent green paste traditionally made from the grated rhizome of Wasabia japonica. Like mustard, it produces volatile heat, but from a different plant and preparation.
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