Mustard is one of the oldest spices and one of the most widely used. The Chinese were using mustard thousands of years ago and the ancient Greeks considered it an everyday spice. Mustard was used in ancient Greece and Rome as a medicine by 800 AD. It was the condiment, not the plant, that was originally called mustard. The first medical mention of it is in the Hippocratic writings, where it was used for general muscular relief. The Romans used it as a condiment and pickling spice. The condiment got its name because it was made by grinding the seeds of what was once called the senvy plant into a paste and mixing it with must (an unfermented wine). In today’s world people consume about more than 400 million  pounds .

Bouquet: The seed itself has no aroma.
Flavour: Sharp and fiery

SPICE DESCRIPTION:

There are three types of mustard. Three related species of mustard are grown for their seeds:

White Mustard (Brassica alba or Brassica hirta) is a round hard seed, beige or straw coloured. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling.
Black Mustard (Brassica nigra) is a round hard seed, varying in colour from dark brown to black, smaller and much more pungent than the white.
Brown Mustard (Brassica juncea) is similar in size to the black variety and vary in colour from light to dark brown. It is more pungent than the white, less than the black.

PREPARATION & STORGE:

Whole seeds are included in most pickling spices. Seeds can also be toasted whole and used in some dishes. Powdered mustard is usually made from white mustard seed and is often called mustard flour. When dry, it is as bland as cornstarch — mixed with cool water its pungency emerges after a glucoside and an enzyme have a chance to combine in a chemical reaction (about ten minutes). Don’t use hot water as it will kill the enzyme and using vinegar will stop the reaction so that its full flavour will not develop. Once the essential oils have formed, then other ingredients can be added to enhance the taste: grape juice, lemon or lime juice, vinegar, beer, cider or wine, salt, herbs, etc.

 CULINARY USE::
Whole white mustard seed is used in pickling spice and in spice mixtures for cooking meats and seafood. It adds piquancy to Sauerkraut and is sometimes used in marinades. In India, whole seeds are fried in ghee until the seed pops, producing a milder nutty flavour that is useful as a garnish or seasoning for other Indian dishes. The brown seed is also pounded with other spices in the preparation of curry powders and pastes. Mustard oil is made from B. juncea, providing a piquant oil widely used in India in the same way as ghee. Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressings. Powdered mustard is also useful for flavouring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash. There are many ready-made mustards from mild and sweet to sharp and strong. They can be smooth or coarse and flavoured with a wide variety of herbs, spices and liquids.MEDICAL PROPERTIES:
Historically, mustard has always held an important place in medicine. The ancient Greeks believed it had been created by Asclepious, the god of healing, as a gift to mankind. Although the volatile oil of mustard is a powerful irritant capable of blistering skin, in dilution as a liniment or poultice it soothes, creating a warm sensation. Mustard plasters are still used today as counter-irritants. Over the years mustard has been prescribed for scorpion stings and snake bites, epilepsy, toothache, bruises, stiff neck, rheumatism, colic and respiratory troubles. It is a strong emetic (used to induce vomiting) and rubefacient (an irritant) that draws the blood to the surface of the skin to warm and comfort stiff muscles. It is useful in bath water or as a foot bath, as “It helpeth the Sciatica, or ache in the hip or huckle bone