Sinapis alba L.

Mustard seeds stem from an annual plant of the family Cruciferae that reaches up to 1 metre in height. The herbaceous, yellow-flowering mustard plant produces pods containing the seeds. Shortly before the seeds ripen, the plant is harvested, dried and threshed. There are some 40 different varieties of mustard that differ primarily in terms of their seeds. The seeds are also ground into mustard flour, which is used to make table mustard.

Countries of origin

Canada, USA, Eastern Europe
Mustard is an ancient herb native to western Asia. It received early mention in the Bible in the parable of the mustard seed, and the Greeks and Romans seasoned foods with the sharp-tasting seeds. The first recipe for mustard is dated 50 A.D. Today, the mustard plant is cultivated in Europe, North and Central America, the East Indies, Japan and North Africa. Premium quality mustard comes from Canada and Montana, USA.

Flavour and aroma

Mustard only develops its typically sharp flavour when the powder or seed comes into contact with a liquid activating one of the plant's constituent enzymes. Whole seed: pickling gherkins, onions, beets, mixed pickles and pumpkin, but also herring; sauerbraten, marinades, aspic Mustard flour: used for table mustards Mustard seeds are used for fish and meat marinades, for pickling gherkins, mixed pickles, squash, baby onions and green tomatoes, and for seasoning spicy sauces and making sausage. Mustard seeds impart an especially spicy flavour to aspic, white cabbage, Savoy cabbage, Brussels sprouts and sauerkraut. The ground seeds are used to make a wide variety of table mustards. In addition to its flavouring properties, mustard flour is also a good thickener.

FUCHS GmbH & Co. KG • Industriestraße 25 • 49201 Dissen a.T.W. • Germany
Terms and ConditionsContactImprintData Privacy • Legal notice