The seasoning properties of mustard seeds were discovered in ancient Rome, where they were often combined with wine or vinegar. The first cold sauce based on mustard seeds was probably created in the Roman Empire in the 4th or 5th century AD. The name “mustard” is most often derived from the Italian term mosto or the Latin mustum, meaning grape must, with which ground mustard seeds were mixed. Sometimes the Latin expression mustum ardens (“burning must”) is also indicated, referring to the spicy taste of mustard seeds. White, black and brown mustard seeds are used to produce mustard. White mustard, which occurs naturally in the Mediterranean Basin and the Middle East, produces mustard with a mild taste and aroma. Slightly stronger products are made from black mustard, which grows in Europe, Asia and North Africa. Mustard made from brown mustard has the spiciest taste; this variety occurs mainly in Asia, Eastern Europe and North America. In the case of some products, different mustard seeds are combined.
Mustard is made by combining mustard seeds, usually ground (although whole seeds are also used), with a liquid, most often vinegar (fruit, wine, beer or spirit vinegar), but wine, beer, juices and other liquids are also used (in the past, grape must was used for this purpose). Spices are also added, usually salt and pepper, as well as sugar or honey. In the mustard production process, seeds of different species and with varying degrees of grinding are used, along with ingredients with desired properties in specific quantities. As a result, products with different aromatic and flavour profiles are obtained. The most popular types of mustard include: Dijon mustard (also called Dijon mustard or mustard from Dijon), a spicy mustard produced according to a recipe developed in Dijon, Burgundy; Krems mustard, with a slightly sweet taste and creamy consistency, whose recipe was developed in the Danube city of Krems in Lower Austria; brown mustard, with a sharp aroma and taste, whose name comes from the settlement of Sarepta in Russia (now part of Volgograd); French mustard, usually milder in taste, made from whole mustard seeds with the addition of wine vinegar or wine; and Bavarian mustard, which is very sweet and most often contains sugar, honey or apple purée.
Mustard is used to prepare many meat, fish and vegetable dishes. Due to its vinegar content, mustard is an excellent ingredient in meat marinades. Combined with olive oil, garlic and spices such as salt, pepper and rosemary, often also with honey, it makes meat soft and tender. Combined with lemon or orange juice and honey, it creates an ideal marinade for fish, especially sea fish. Mustard can also be used to prepare hot and cold sauces. To prepare a delicious accompaniment to meat served for dinner, simply add garlic, mustard and a little stock to onions softened in a frying pan and bring to a boil until thickened. Before serving, chopped parsley and a little butter can be added. Potato salad (made with potatoes, red onion, pickled cucumbers and hard-boiled eggs or beans) tastes excellent with a cold sauce based on mustard, olive oil and lemon juice. Introducing mustard into recipes for all kinds of stuffed dishes is also a great idea. Mustard enhances the taste and aroma of any filling. It also works excellently in vegetarian dishes. The distinctive taste of mustard pairs perfectly with many vegetables, such as onion, beetroot, cauliflower, broccoli, carrot, parsley, celery, parsnip and Jerusalem artichoke.
Today, not only the taste of mustard is appreciated, but also its nutritional and health properties. It owes this exceptionally good reputation largely to mustard seeds, which were already served for medicinal purposes in ancient times. Mustard seeds are characterised by a high protein content (25-35 percent) and fat content (25-30 percent). Both mustard seeds and mustard made from them are valuable sources of vitamins, including vitamins A, C, E and K and B vitamins (including B1, B2, B3 and B6), minerals such as selenium, magnesium, potassium, manganese, calcium, iron, copper, phosphorus and zinc, mucilaginous compounds and dietary fibre. Thanks to the content of so-called essential unsaturated fatty acids (omega-3, omega-6 and omega-9), mustard provides balanced support for the brain, heart, skin and immune system; among other things, it helps lower blood pressure, regulates cholesterol and blood sugar levels, reduces the likelihood of atherosclerosis and heart attack, and has a positive effect on brain activity and the condition of bones and joints. In addition, it has a beneficial effect on the functioning of the digestive system, supports digestive processes and improves metabolism. Due to its content of mucilaginous compounds, mustard soothes inflammation, reduces pain and protects the stomach from irritation. Therefore, it is used in the treatment of digestive system disorders, including gastritis and enteritis, as well as gastric and duodenal ulcers. Since mustard stimulates the secretion of bile and gastric, intestinal and pancreatic juices, it also helps in cases of digestive disorders and constipation. Mustard made from mustard seeds is probably the least caloric of cold sauces (100 g of mustard contains only 70-100 kcal), so people on a diet who limit the number of calories consumed daily do not need to avoid it. Mustard seeds also have antibacterial properties, which is why their use is recommended during infections (including as a gargle for a sore throat after mixing them with salt, honey and lemon juice). Externally, they are also used, among other things, for muscle and joint pain and sinus pain. Although mustard seeds are considered a safe product and are well tolerated by the body, their long-term use (especially externally) in large doses is discouraged due to the possibility of adverse effects, including damage to the skin or urinary tract and kidneys.