Mustard
Brassica juncea / Sinapis alba · Condiment
4 varietiesTop 10 pairings
Pungent seeds of the cabbage family, and the condiment made by crushing them with water, vinegar or wine. Ground and wetted, the near-odourless seed builds a sharp, sinus-clearing heat that cuts fatty meats.
Tastes like
PungentMedium
SourMedium
SaltyMedium
BitterGentle
Aroma
pungentspicyacidiccabbagegreenherbal
Per 100 g
67kcal
5.8gcarbs
4.4gprotein
3.3gfat
3.3gfibre
Good to know
Brown and black mustard get their sharp, sinus-clearing heat from allyl isothiocyanate (AITC), the same volatile 'mustard oil' as horseradish and wasabi, produced when the seed's stored sinigrin meets the enzyme myrosinase in water.
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