Tuesday's Cupful: Mustard

From yellow to Dijon, paint it healthy

We love squeezing some of this condiment on hamburgers or hotdogs. More than 700 million pounds of mustard are consumed worldwide in a year. Americans eat the most mustard compared to residents of other countries. Look for yellow mustard on many restaurant tables across the United States. The pungent, sour, and tangy flavors make mustard a stark contrast to the sweetness of tomato ketchup on many sandwiches. Did you know in some parts of the country, a burger can only be served with mustard and mayonnaise -- never with ketchup? (Ever been to a Sonic Burger?)

Mustard seeds are mentioned in the Bible, and Ancient Romans used a primitive mustard paste in their cooking. The plant originated in the Middle East and is a relative of cabbage and broccoli. Mustard belongs to the Brassica family of plants. The leaves are commonly used to make greens in America’s Southern cuisine.

It’s the seeds of the mustard plant that are used to make the mustard condiment. Yellow, white, brown, and black mustard seeds are cultivated around the world. The seed color used dictates the heat or spiciness of mustard. Black mustard seeds have the strongest flavor while white and yellow possess milder flavors. A common gourmet variety, Dijon mustard has a spiciness to it. There are numerous condiment varieties available from hot and spicy to sweet and mild. Meanwhile, mustard sauces may contain whole seeds, cracked, or ground seeds.

Whole mustard seed or ground mustard powder can be found in the spice aisle of many supermarkets. Mustard powder can be used in dry rubs. Otherwise, combine mustard powder (ground mustard seeds) with water, wine, or vinegar to make homemade mustard sauces. Also, look for various types of jarred or bottled mustards next to the bottled tomato ketchup. Mustard is a great source of omega-3s, which help maintain cholesterol levels and help with blood clotting.