Ground mustard is a versatile ingredient that can enhance the flavor of various dishes, including bean, cheese, ham, and pork dishes, chowders, cocktail sauce, deviled eggs, barbecue sauces, and soups. It is also an excellent addition to grilled and roasted beef, cabbage, strong cheeses, chicken, curries, dals, fish, and seafood, cold meats, rabbit, sauces, and sausages. Moreover, mustard has the added benefit of tenderizing meat and producing a desirable crust in traditional barbecue.
In addition to its culinary uses, mustard seeds are a rich source of beta-carotene, which has been shown to help fight lung, breast, and stomach cancers. Mustard powder is also high in vitamin C, minerals, and B-complex vitamins, which can help the body produce antibodies and antioxidants to combat free radicals that contribute to cancer.
Mustard, as a condiment, is derived from the small round seeds of the mustard plant, a member of the Brassicaceae family. To release their flavor, the seeds must be coarsely cracked, crushed, or finely ground and mixed with liquid to create a spreadable paste that can be used as a condiment or ingredient in various culinary preparations.
The use of mustard as a condiment dates back thousands of years to ancient Rome, where mustard seeds were ground and mixed with wine to create a paste similar to modern-day prepared mustard. Mustard powder, either alone or in a blend of powdered spices, can also be used as a dry rub or seasoning agent before grilling, roasting, or sautéing..