|
Mustard brassica alba,
white or yellow - brassica juncea, brown - brassica nigra - black
"The kingdom of heaven
is like a grain of mustard seed". Small but mighty in its potency, mustard
brings life to many foods from the mundane hot dog to the most elegant cuisine.
Available in yellow powder as well as black, brown and yellow seeds.
Flavour:
Hot and penetrating with
a slight bitter and sweet taste. White or yellow seeds have an initial sweetness
and a mild taste. Brown seeds have an initial bitterness and a hot taste. Black
seeds are initially bitter and then sharply hot.
How to Use:
English mustard, soups,
pickles, relishes, corned beef, egg and cheese dishes, meats, poultry, sauces,
fish (especially salmon and herring), vegetables, potato salad, coleslaw,
mayonnaise, salad dressings. Mustard loses its flavour when cooked so add at the
end of cooking to maximize its taste in any cooked dish.
Measuring:
|
Dry mustard |
1/2 teaspoon per
pound |
|
Ground beef
|
1 teaspoon per
pound, rubbed on the surface before roasting |
|
Ham |
1 teaspoon per
pound, rubbed on the surface before roasting |
|
Eggs |
1/2 teaspoon into 6
eggs for scrambled, omelets or devilled |
|
Seed |
|
|
Pickles |
2 tablespoons for 8
cups bread and butter pickles |
|
Relish |
1/3 cup for 6 cups |
Other Info:
How to make great
English mustard:
Use cold water. Make 10
to 30 minutes before using so it is at its maximum flavour and freshness.
How to make dill mustard
sauce:
Dissolve 1 1/2
tablespoons sugar in 1 1/2 tablespoons white vinegar. Slowly whisk in 1/2 cup
olive oil until blended. Add 5 tablespoons Chef Rons mustard, 1teaspoon dill
seed, and ground pepper. Whisk to blend.
|
Mustard seed Yellow
Nutrient |
Units |
1 tsp
-------
3.30 g |
|
Proximates |
|
|
|
Water |
g |
0.226 |
|
Energy |
kcal |
15.477 |
|
Energy |
kj |
64.812 |
|
Protein |
g |
0.823 |
|
Total lipid (fat) |
g |
0.949 |
|
Carbohydrate, by difference |
g |
1.153 |
|
Fiber, total dietary |
g |
0.485 |
|
Ash |
g |
0.149 |
|
Minerals |
|
|
|
Calcium, Ca |
mg |
17.193 |
|
Iron, Fe |
mg |
0.329 |
|
Magnesium, Mg |
mg |
9.834 |
|
Phosphorus, P |
mg |
27.753 |
|
Potassium, K |
mg |
22.506 |
|
Sodium, Na |
mg |
0.165 |
|
Zinc, Zn |
mg |
0.188 |
|
Copper, Cu |
mg |
0.014 |
|
Manganese, Mn |
mg |
0.058 |
|
Selenium, Se |
mcg |
4.409 |
|
Vitamins |
|
|
|
Vitamin C, total ascorbic acid |
mg |
0.099 |
|
Thiamin |
mg |
0.018 |
|
Riboflavin |
mg |
0.013 |
|
Niacin |
mg |
0.260 |
|
Vitamin B-6 |
mg |
0.010 |
|
Folate, total |
mcg |
2.508 |
|
Vitamin B-12 |
mcg |
0.000 |
|
Vitamin A, IU |
IU |
2.046 |
|
Vitamin A, RE |
mcg_RE |
0.198 |
|
Vitamin E |
mg_ATE |
0.083 |
|
Lipids |
|
|
|
Fatty acids, total saturated |
g |
0.048 |
|
4:0 |
g |
0.000 |
|
6:0 |
g |
0.000 |
|
8:0 |
g |
0.000 |
|
10:0 |
g |
0.000 |
|
12:0 |
g |
0.000 |
|
14:0 |
g |
0.000 |
|
16:0 |
g |
0.025 |
|
18:0 |
g |
0.008 |
|
Fatty acids, total monounsaturated |
g |
0.654 |
|
16:1 undifferentiated |
g |
0.002 |
|
18:1 undifferentiated |
g |
0.195 |
|
20:1 |
g |
0.088 |
|
22:1 undifferentiated |
g |
0.352 |
|
Fatty acids, total polyunsaturated |
g |
0.178 |
|
18:2 undifferentiated |
g |
0.085 |
|
18:3 undifferentiated |
g |
0.088 |
|
18:4 |
g |
0.000 |
|
20:4 undifferentiated |
g |
0.000 |
|
20:5 n-3 |
g |
0.000 |
|
22:5 n-3 |
g |
0.000 |
|
22:6 n-3 |
g |
0.000 |
|
Cholesterol |
mg |
0.000 |
|
Phytosterols |
mg |
3.894 |
|
Amino acids |
|
|
|
Tryptophan |
g |
0.017 |
|
Threonine |
g |
0.036 |
|
Isoleucine |
g |
0.036 |
|
Leucine |
g |
0.059 |
|
Lysine |
g |
0.050 |
|
Methionine |
g |
0.016 |
|
Cystine |
g |
0.019 |
|
Phenylalanine |
g |
0.035 |
|
Tyrosine |
g |
0.025 |
|
Valine |
g |
0.044 |
|
Arginine |
g |
0.058 |
|
Histidine |
g |
0.025 |
|
Alanine |
g |
0.039 |
|
Aspartic acid |
g |
0.065 |
|
Glutamic acid |
g |
0.164 |
|
Glycine |
g |
0.043 |
|
Proline |
g |
0.064 |
|
Serine |
g |
0.036 |
|