This is what you can expect in our article on the topic American mustard:
- American Mustard – what is it actually?
- American mustard: Difference to German mustard
- Mustard history – who invented mustard and where was mustard invented?
- Mustard production: How mustard is made
- 10 impressive facts about (American) mustard
Not all mustards are the same. There are now a variety of different types of mustard . In addition to the French Dijon mustard , the Bavarian sweet mustard , the English mustard and many other, partly regional mustard creations, there is probably the most popular hot or spicy mustard in Germany. medium-hot mustard – and the American mustard . The latter, the American Mustard , we will take a closer look in this article. We will clarify important questions about American mustard, what the differences are where mustard is comes from and how mustard made Finally, we have some facts about mustard that you definitely don't know yet.
American Mustard – what is it actually?
The American mustard, which is also known as American Mustard is not only something very special in terms of taste. Characteristic of American mustard is its milder and slightly sweet taste . It also stands out visually from other mustard varieties. Due to the ground mustard seeds and the addition of a higher amount of turmeric American mustard receives a bright yellow colour . This intense yellow tone is also the reason why American mustard is also often referred to as Yellow Mustard However, the Americans themselves simply call it mustard. Compared to the medium-hot mustard we know, the American mustard is less spicy and a little milder. The lack of spiciness is compensated by the American Mustard with its unique aroma and the pleasant taste The mustard is a classic American dish and goes perfectly with hot dogs and burgers. But it also gives meat and fish a unique taste. Even sauces, dressings and dips can be made with the mustard. American Mustard be refined.
Next to the traditional American Mustard There are also some in the USA delicatessen companies that produce American mustard reinterpreted and have created their own unique mustard creations – especially the specialty manufacturer Stonewall Kitchen from Maine. We have tried out the different creations and imported a varied selection of the tastiest mustards for you:
- Truffle Mustard (an aromatic experience of mustard and truffle)
- Roasted Garlic Mustard (spicy mustard with roasted garlic and a hint of honey)
- Spicy Honey Mustard (hot mustard refined with exquisite honey)
- Sweet Honey Mustard (intense, sweet honey mustard)
- Caramelized Onion Mustard (fine mustard with caramelized onions)
- Blue Cheese Herb Mustard (aromatic herb mustard with tasty blue cheese)
- Raspberry Honey Mustard Dipping Sauce (French Dijon mustard with fruity raspberries)
Tip: If you also grilling or at BBQ not on the typical mustard flavor If you want to avoid this, then you should definitely try the KC Gold Mustard BBQ Sauce by Rufus Teague from the BBQ stronghold of Kansas City. The reason for the extremely high quality and excellent taste of the American mustard sauce lies in the Production . Only the best and purely natural ingredients In addition, the ingredients are cooked for much longer, which means that taste intensified becomes.
Speaking of barbecue… Did you know that the barbecue tradition in South Carolina, to use spicy mustard sauces (instead of the classic vinegar and tomato based sauces), on German immigrants Between 1730 and 1750, many Germans in the West of the US state where they preferred to operate small farms instead of large plantations – just like they knew from home. In addition, the German immigrants brought their Groceries and culinary customs to the United States. The greatest success was the import of Mustard , which is the barbecue tradition in South Carolina significantly influenced and continues to influence us to this day.
American mustard: Difference to German mustard
Some differences between American mustard and German mustard. We are happy to summarize the most important differences once again for you. While the German table mustard is usually medium-hot is convinced by the American Mustard rather with a milder taste and slightly sweet notes. This is also the reason why the American mustard – compared to the medium-hot mustard – is a larger selection of dishes In American cuisine, it is therefore not without reason considered a real all-rounder and has become an indispensable part of many households.
Tip: If you still like the popular German mustard, too spicy then be sure to try American mustard as an alternative.
The two mustard varieties also have slight differences in colour. The American mustard has a intense , almost bright yellow tone . German mustard, on the other hand, is a little darker. The typical mustard used here is a rather darker, rich yellow tone with shades of brown.
Mustard history – who invented mustard and where was mustard invented?
If you are looking for an answer to the question, who invented mustard has or where mustard was invented To understand the origin of mustard, one has to look back several thousand years. The history of mustard begins around 1,000 years before Christ and is therefore around 3,000 years old. In ancient China The first evidence of the existence of mustard can be found in historical Egypt Mustard was already used as a medicinal remedy. Roman campaigns The first mustard seeds found their way to Asia and Europe. There, however, it was initially predominantly as medicine The Greek physician Pedanios Dioscorides described in the first century AD the healing effect of mustard. At about the same time, the Romans discovered the strong seasoning power of mustard and later adopted the knowledge of the Greeks and used mustard as a medicine. Around 300 years later, the first traditional mustard recipe , which consisted of crushed mustard seeds, olive oil, vinegar and honey.
The triumph of mustard began when it made its way over the Alps to Central Europe At the end of the eighth century, Charlemagne, King of the Frankish Empire, ordered the Mustard cultivation in Germany officially. In the 14th century French dukes the foundation for the rise of the now known Dijon mustard by taking the first strict quality guidelines for mustard.
To this day, mustard is considered one of the most most widely distributed , cultivated and used spices – and the worldwide .
Mustard production: How mustard is made
For the production of mustard In addition to the ingredients, one thing is needed above all: Time . Although today many production steps modernized mustard production still takes some time. This also applies to the production of American mustard . In the first step of mustard production, the basic ingredient, the mustard seeds The mustard seeds (also called mustard grains) are found in the pods of the mustard plant. Each pod contains about ten mustard seeds. As soon as the pods are ripe, the required mustard seeds are extracted from the pods This step in the mustard production is usually carried out by the producer, i.e. the person who mustard plants cultivated.
After the mustard seeds have been separated from the pods, they must be placed in a thoroughly cleaned using complex procedures Before the cleaned mustard seed can be processed further, it is usually a few weeks stored in tanks. In the further course of mustard production, the stored mustard seeds are rolled using large rollers crushed, deoiled and very fine mustard flour (or mustard meal) This breaks up the individual seeds, which essential oils After the mustard seeds have been ground into a flour-like powder, the important basic ingredients such as water, salt, vinegar and other spices This mixture is then stirred in the mash tun at room temperature until the so-called "Mash" By the way: By grinding the mustard seeds in the previous step, the surface of the single mustard seed enlarged so that the individual grains in the mash tank swell faster can.
In the next stage of mustard production, the mushy mash is gentle process once again fine Some mustard manufacturers repeat the process one more time or several times. To prevent the mustard from getting too hot, it is heated using a heat exchanger cooled down . By grinding the mash, the liquid ingredients (water and vinegar) form a permanent bond with the spices and the mustard flour, so that the familiar, creamy consistency of the mustard. However, the mustard production is not yet complete. Before the mustard can be bottled and sold, it is stored in large tanks vented and matures between 1 and 14 days, so that it fully develop the aroma can.
As already mentioned, the frequency of grinding the mash varies from producer to producer. used mustard seeds There are differences. For example, hotter mustard varieties in production more dark mustard seeds , i.e. black and brown mustard seeds, are used. If the mustard should be a little milder is the proportion of white mustard seeds significantly higher. In principle, you can say: the darker the mustard seed looks, the hotter and more flavorful the mustard will be when produced.
10 impressive facts about (American) mustard
- On the first Saturday in August, the National Mustard Day celebrated
- According to Pythagoras, mustard not only improves food but also sharpen your mind
- In Wisconsin in the USA there is the National Mustard Museum, a mustard museum with over 6000 types of mustard
- Mustard can not go bad – it may only lose some of its spiciness and aroma after the best before date has been reached
- Mustard is one of the most popular and most commonly used spices of the world
- Mustard belongs to the cruciferous plant family and is therefore related to broccoli
- The word mustard has a Latin origin
- Mustard is one of the 14 allergens that must be specially labelled as an ingredient on food in the EU
- In Germany, average per capita consumption in 2021 was around 850 grams of mustard
- All parts of the mustard plant are edible – also leaves, seeds and flowers
