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Types of Mustard
In Saskatchewan we grow three different types
of mustard derived from two different species.
Yellow Mustard
Yellow mustard (Sinapis alba)
is best known as the main ingredient in North America's traditional
hotdog mustard, however some of the compounds in yellow mustard
have unique properties that make it an important functional food
ingredient. One of the compounds is mucilage, which is the coating
on the outside of the seed. Mucilage has the ability to absorb
and hold liquid, which is important in the manufacturing of hotdogs
and other prepared meats. Another important characteristic of
yellow mustard is its emulsification properties. Emulsifiers allow
for the suspension of one liquid in another, such as oil in water,
this is important for salad dressings and mayonnaise.
Oriental Mustard
Oriental mustard is the golden yellow seed coat coloured version
of Brassica juncea. The main market
for oriental mustard is Asia where it is used as a condiment in
Japanese cuisine and as source of cooking oil in some other Asian
countries.
Brown Mustard
Brown mustard, also derived from Brassica juncea, has a dark brown
seed coat and is used in the manufacturing of Dijon style mustards.
Brown mustard is also used in combination with yellow in the making
of English style mustard.
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