Facts and Froth
Jill Lowe
Does it “cut the mustard?”
The term “cut the mustard” means does it “measure up” or is it “of high quality to succeed” - first mentioned in the O.Henry story "The Heart of the West" (1907). In some other countries the word mustard is used in a term to express enthusiasm as in as “keen as mustard.”
Mostly though, when thinking of mustard, it is in relation to the foods made better with this wonderful condiment.
In Chicago, for example it is a guideline (almost a rule) that ONLY mustard be applied to a hot dog and never ketchup!
Mustard is a cruciferous vegetable, part of the genus Brassica, which also includes bok choy, broccoli, brussels sprouts, cabbage, cauliflower, collards, kale, radish, rapeseed, turnips and other vegetables. (Mustard greens - not the focus here - are the leaves of the mustard plant)
Whole mustard seeds, from the flower of the mustard plant, don’t have heat and pungency. Two components within the seeds combine when ground and mixed with a liquid, or when the whole seeds are chewed, producing the characteristic spicy, pungent taste.
Although there are three types of mustard, two are most widely recognised and in use. Yellow mustard is commonly associated with hot dogs and bologna sandwiches, usually made from white mustard seeds with turmeric coloring added. Brown mustard is used in whole grain, dijon and deli mustards. (Less well known is black mustard which is especially hot and can be found in some whole-grain mustards that emphasize the piquancy of this spice.)
French’s mustard - so popular and well known
The ubiquitous mild yellow mustard prevalent all over North America
Dijon mustard (moutarde de Dijon)
Unlike Champagne, Burgandy wines and French cheeses, Dijon mustard is not regulated by an official geographic protection. Thus anyone can make dijon mustard and they do. And furthermore indeed much of Dijon mustard produced in France contains seeds sourced from Canada and elsewhere. The link in the notes will steer you to further history of French and Dijon mustard.
In discussing mustards in North America, the most well known is French’s mustard, followed closely by dijon mustard, but in other countries their local mustard producers are popular including exotic Japanese mustards.
Here follows some examples of various mustards.
Moutard de Meaux
Meaux is located 60 km east of Paris, having over 50,000 inhabitants. Its history has been shaped by the winding path of the Marne river, on which the town is built.
Today, Moutarde de Meaux® Pommery® has kept the same recipe as in the past, its ingredients carefully selected for their qualities. By visiting their website you will see many variations of mustard but the most well known is the Pommeroy.
English and Australian mustards
Some foods and dishes enhanced by mustard.
Some mustard for your arancini!
Why not visit the National Mustard Museum in Middleton. Wisconsin, for mustard merchandise from many countries, memorabilia and history?
How good it is that a condiment with the enticing color of golden mustard gives us so much pleasure in eating!
Often used as a metophor in religions to illustrate the fact that wheras the smallest of seeds such as mustard, can become the largest of plants, likewise one can achieve much from small beginnings.
Further, just like mustard, one can add a little something special to everything.
Notes and Links: