Talk:Mustard (condiment)

(untitled)

There is a Midrash that asserts that the Patriarch Abraham served his angelic guests "tongue with mustard". The Midrash is from approximately 2000 years ago. Therefore mustard was known as a condiment in ancient Israel, at least that long ago. — Preceding unsigned comment added by 69.115.208.61 (talk) 18:12, 1 January 2017 (UTC)

Indeed, there are numerous references in the Talmud from that approximate era. Drsruli (talk) 04:43, 3 May 2022 (UTC)

Colmans French Mustard

I have a question, this seems like the best place for it. The article states that Colmans was ordered by the EU to stop production of Colmans French Mustard after the EU acquired a rival company. How is that possible? Why does the EU get any say in this? — Preceding unsigned comment added by 31.48.43.67 (talk) 22:36, 31 March 2015 (UTC)

Dijon Mustard & Wine

Is "Dijon" mustard only from the Dijon region itself? Any insight into the specificity? The article currently states "In 1937, Dijon mustard was granted an Appellation d'origine contrôlée." (History heading). AND it states "Dijon mustard is not covered by a Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI) under the auspices of the European Union; thus, while there are major mustard plants in Dijon and suburbs, most Dijon mustard is manufactured outside of Dijon." (Dijon subheading under Varieties heading). --Brhiba (talk) 19:28, 21 November 2011 (UTC)

The article currently states: "Mustards from Dijon today generally contain both white wine and burgundy wine; most mustards marketed as Dijon style contain one or both of these wines." In my experience, almost all mustards sold as "Dijon" style in the United States contain vinegar rather than wine. Sacrilege though this may be, the U.S. is a pretty big market, so I have to doubt the truth of the above statement. —Preceding unsigned comment added by 163.231.6.65 (talk) 17:39, 8 December 2008 (UTC)

Wine or other alcohol is not normally included in Dijon mustard in Britain either. 86.4.152.167 (talk) 08:27, 21 December 2008 (UTC)

Good dijon contains wine. Crap that needs to conform to bluelaws doesn't. See how simple it is? •Jim62sch•^dissera! 18:10, 30 March 2009 (UTC)

I agree. Nevertheless, this is an encyclopedia, not a treatise on "good" mustard. —Preceding unsigned comment added by 75.161.244.161 (talk) 00:28, 21 April 2009 (UTC)

In the "history" section, it states that Dijon does not have the Protected Area of Origin, but in the "Varieties" section it does. Please clarify! Thanks! -- Aunty Proton — Preceding unsigned comment added by 98.88.25.225 (talk) 17:16, 2 January 2013 (UTC)

Emulsifier

I know mustard is used as an emulsifier but not sure how it works. If anyone could add this it would be appreciated.--Weetoddid (talk) 22:18, 4 May 2009 (UTC)

The mustard seed when powderized acts as an emulsifier by helping coat and suspend particles of oil within a water based fluid like vinegar in salad dressing. The coating of the mustard seed contains mucilage and the seed contains oil, protein and carbohydrates.

This is discussed on OChef: Why is mustard a good emulsifier? and refers to Harold McGee, the author of On Food and Cooking: The Science and Lore of the Kitchen, regarding the emulsifying activity of the mucilaginous content of the seed coat.

The OChef article is negative in tone regarding the term mucilage. 'Mucilage' is a combination of polysaccharides and polarized glycoproteins per Wikipedia: Mucilage Polysaccharides are complex carbohydrates and glycoproteins are a combination of a simple sugar and protein; both types of chemicals would be water soluble. Water soluble fiber/mucilage can be good for digestion and immune health. Jen1735 (talk) 16:40, 19 May 2013 (UTC)Jen1735

"American mustard"

There is a section of this page saying:

In the United States, yellow mustard is referred to as "mustard". In the rest of the world, it is called "yellow mustard" or "American mustard".

I live in the United Kingdom and Australia and have never heard this American style mustard called "American mustard" or "yellow mustard". The term "mustard" in the UK and Australia almost always refers to English mustard but it is used interchangably with English mustard and "American mustard".

The term mustard is not used interchangeably with the English and American variants. I am afraid you are wrong to assume that that may mostly apply throughout the whole of the UK and perhaps indeed other countries. I'm in the UK and wherever I have lived, people have known the distinction between the two. It is not wrong to classify it is American mustard in the listings to help people distinguish.

In the US, this stuff gets called 'yellow mustard' only in order to distinguish it from other varieties, such as 'dijon mustard.' Schoop (talk) 15:20, 12 June 2008 (UTC)

I also live in the UK and have always referred to the US-style mild yellow variety as "American mustard", and everyone I've discussed it with has done the same. I just checked in my kitchen and my plastic bottle of the stuff (which I think is great, by the way, thanks America) is labelled "American Mustard". It's so drastically different to our English Mustard that it has to be described in this way - more than once I've seen someone get them confused, and by the reactions it got it's not something you want to happen too often. The only exception I can think of is in McDonalds where what they add to the burgers is just called "mustard" but English mustard would be a surprise to all concerned. Behind The Wall Of Sleep (talk) 15:50, 12 June 2008 (UTC)

I have similar thoughts. Coming from NZ, although the above comment by Schoop doesn't explicitly refer to NZ I did find it surprising as all bottles of the stuff I've seen always call it American mustard or mild American mustard and a lot of these products are sold in both markets. A quick search finds I wasn't in fact wrong [1] you see the same labelling in Australia. I don't know about everyday use in Australia but in NZ it would depend somewhat on context. For example, if you're buying an American style hotdog, or also just a sausage sizzle you may ask for or they ask you if you want mustard, in most cases you can pretty much assume it will be American mustard. But there are definitely contexts where American mustard would be specified "american+mustard" and where mustard will be assumed to be (hot) English mustard. I don't think the term yellow mustard is used much at all. Australia may be a little different especially as they also evidentally have Australian mustard (per the Woolworths search) but I wouldn't be surprised if American mustard is similar. In some contexts mustard may mean American mustard but in many others it will mean something else and you would specify American mustard if that's what you meant. 12:39, 7 November 2017 (UTC)

The listing part of this page is terribly Americocentric. I understand how that might have come to be, but the problem seems to be that the preparation of mustard is a regional thing, and some areas even celebrate their mustards; whoever got in here early did it with 'American mustard' as the standard to which all others should be contrasted, because 'everyone' eats it more than the others. However, it's perhaps more sensible to split the section into categories, such as 'basic' mustard (mustard + water), going on to simple variations such as vinegar, wholegrain and coloring, and then to adulterated types containing honey, horseradish and so on, thus losing the bias. --198.135.0.233 (talk) 15:53, 5 September 2011 (UTC)

Affront to God etc.

Is it necessary to refer to honey mustard as "an affront to god"? Is there some deep meaning here I am not getting or is this merely a facetious remark? Alexjcharlton 01:39, 6 January 2007 (UTC)

This is actually something the Buddha once told a distraught women, Definately not Sai Baba http://www.sacred-texts.com/bud/btg/btg85.htm

Can somebody please provide references for the Shirdi Sai Baba story? I have read quite a lot about him but do not remember it. Thanks. Andries 00:36, 4 January 2006 (UTC)

Sold in?

The article says that mustard is "generally sold in glass jars". In the U.S. at least, this isn't true; niche-market and high-end mustard is sold in glass jars, but generally mustard is sold in plastic bottles. --Delirium 05:15, 24 March 2006 (UTC)

Glass jars are the norm in Australia. — mæstro ^t/c, 16:14, 16 June 2006 (UTC)

Are you sure about this? Yes it's over 10 years later so maybe it's just that things have changed but when I searched for one of the above comments I found that things in Australia seemed similar to here. American mustard is normally sold in squeezy plastic bottles. Maybe you get some in glass bottles but it isn't very common, less common than bbq sauce or tomato sauce/ketchup (probably because there are a lot fewer brands of American mustard). Honey mustard is also commonly in plastic bottles (sometimes the dressing kind). Maybe you will find some in glass bottles. Dijonnaise may be in bottles or glass jars (although there seemed a lot less of this in Australia). Most other forms of mustard are sold in glass jars. Nil Einne (talk) 12:51, 7 November 2017 (UTC)

Plastic bottles and flexible tubes (like those with toothpaste) are the norm in Finland. - Bisqwit 21:19, 19 November 2006 (UTC)

glasses and "toothpaste" tubes out of metal are used in germany. (bbq variants and sauces based on mustard are in plasticbottles) 194.76.29.2 (talk) 16:34, 29 November 2007 (UTC)

In Brazil, the same as above described for the United States. —Preceding unsigned comment added by 189.10.64.217 (talk) 04:12, 12 June 2008 (UTC)

Almost all is in glass jars in England 86.4.152.167 (talk) 08:33, 21 December 2008 (UTC)

Geez, people, do we really care? It's this sort of attempt to be "thorough" by categorizing the uncategorizable that makes for busy talk pages...or maybe that's the whole point??? Zlama (talk) 04:13, 18 March 2014 (UTC)

Neutrality

"Mustard is one of the best comdimetns in the world" I'm going to make that a little more objective. Apperently while talking on the discussion page someone beat me to it.

But... it's true... Wikiloop (talk) 20:43, 29 March 2017 (UTC)

Image placement problem

The first image in this article overlaps the text above it. I am using Firefox 1.5.0.6. for WinXP. I do not know how to fix it, perhaps somebody else can?

Hottest Mustard

I am curious-- what is the strongest, hottest mustard available? Perhaps Royal Bohemian XXX Hot Horseradish mustard?--71.117.39.179 21:58, 19 April 2006 (UTC)

The sensation of heat is the direct result of the chemical stimulation of the nerve cells. There happen to be six basic kinds of foods that all produce this reaction, all of them from the affinity that their molecules have for the outer contours of the nerve cell, and the degree to which they can bind to the receptor. The six basic kinds of foods outside of mustard are ginger, the fruit of the bell pepper plant, the seed of the black pepper vine, the common radish, and cinnamon oil, pressed from the bark of a cinnamon tree. (Other foods or spices that are arguably "honorary members" of the "hot flavor" food families are onions, leeks, garlic, and Szechuan false-pepper.) There are objective ways of measuring hotness, and that is by examination of the shapes of the stimulating molecules, and the ways they attach to the nerve cells. Capsaicin is the active ingredient in the red pepper. What sets these ingredients apart, is not necessarily the degree to which they bind to a pain receptor, but the length and shape of the molecules that do so, as "aftertaste" is the substantial component of the hot flavor of any of them.

i had once a glass of "hottest mustard in the world" (i do not know the name anymore) from a website that also sold things like "one million" and i found it much less hot than the normal hot löwensenf found in germany. 194.76.29.2 (talk) 16:37, 29 November 2007 (UTC)

These comments (like a lot of the article) all seem quite confused. Mustard is not hot in the same way chilli is, it is pungent. 81.168.69.241 (talk)

Two of the items on your list are related: mustard and radishes are both brassicales, and both produce the "hotness" with isothiocyanates. Maproom (talk) 19:45, 18 March 2014 (UTC)

Drug Trafficing and Mustard

Is anyone aware of using mustard to hide the smell of drugs nad alcohol?

confusion

What is the difference between white mustard and black mustard? From what plant does culinary mustard come? I believe this information wouldbe very helpful, and help in deciding where to merge mustard plant.--Andrew c 22:46, 5 October 2006 (UTC)

mustard can be made out of black and white seeds. it is just a matter of taste afaik Elvis 12:44, 16 November 2006 (UTC)

After some research... mustard seeds come from at least 3 different plants. White or yellow mustard, which comes from Brassica/Sinapis hirta, brown or indian mustard or Brassica juncea, and black mustard Brassica nigra.--Andrew c 16:18, 16 November 2006 (UTC)

recent changes (culinary, condiment, greens, and page moves)

I was bold and moved "Culinary mustard" to "Mustard (condiment)", after moving the Mustard greend discussion over to Brassica juncea. Before these moves, 80% of the article was discussing the condiment. There were individual pages for mustard seed and mustard oil (which both of culinary uses), so instead of merging those articles here, I decided it was best to have an article specifically about the popular hot-dog condiment. Furthermore, I'm still confused about this, but I think mustard greens comes from a different plant than the mustard seeds used in the condiment. Anyway, I wanted to give everyone a chance to comment on this move, before I go and change the ~50 or so links from the old name to the new.--Andrew c 00:01, 6 October 2006 (UTC)

US manufacturers of mustard with grape must?

Are there any US manufacturers of mustard with grape must?

English vs French Mustard

This article does not seem to make clear the differences between the commonest groups of mustard (excluding american). Generally speaking English mustard is far hotter and yellower than French mustard, which is used more in dressings.

English mustard is rarely used in salad dressing or combined with honey, as its flavor is too overpowering.—The preceding unsigned comment was added by 88.104.187.128 (talk • contribs) 12:31, 16 May 2007.

I also was surprised at finding no discussion of English Mustard. In the UK at least, it's very popular as a condiment and when mustard is offered commercially (be it from a waiter in a fancy restaurant or the cheapest jar in the supermarket) the choice of "English or French" is almost always there. Anyone outside of the UK confirm the same distinction? Behind The Wall Of Sleep (talk) 10:26, 12 June 2008 (UTC)

I've added a section on the two to encourage discussion. Behind The Wall Of Sleep (talk) 10:32, 12 June 2008 (UTC)

I think this article needs some precisions on the origin of the several varieties of mustard. I am French and live in England, and don't really recognize the descriptions of the condiments presented here. Let's be clear: I am not arguing on which country makes the best mustard in the world, or which one is the strongest. I just give here some precisions.

• the "French mustard" described here is almost impossible to find in France. It is an English product.
• the most common mustards in France are the Dijon Mustard, and the Meaux mustard (wholegrain, it is illustrated in the picture).
• the Dijon mustard is the most common in France. It can be "moutarde forte" (strong mustard) or "moutarde mi-forte" or equivalent (half-strong mustard). The strong mustard is the most common, and even considered as the "standard" mustard.
• the Dijon mustard you can find in UK has usually the same strength as the "half-strong" French Dijon mustard. The French brands you can buy in UK have almost the same taste as in France (it's not the case for all products).
• The strong Dijon mustard you can buy in France is MUCH stronger than the strong English yellow mustard (at least, for the ones you can easily buy in supermarket) —Preceding unsigned comment added by 147.188.104.182 (talk) 16:30, 24 August 2008 (UTC)

French mustard may have been one of Colman's products, but in english usags "french" is, or rather was, a derogatary term, and "french mustard", in common speech, was any kind of mustard that wasn't so hot it was almost inedible. English mustard was served in a tiny bowl maybe 25mm diameter, filled 5-10mm deep (think a largish bottle-top), and a family of four would never use that much at a meal.188.31.22.3 (talk) 00:20, 4 January 2019 (UTC)

Chinese and Japanese mustard

Chinese and Japanese mustard is not described. The chinese mustardplant is known as xuelihong (I dont know the Latin name) and is used to create the chinese mustard. The Japanese mustard is known as karashi.

I agree; Chinese mustard should be described. Badagnani 23:33, 12 November 2007 (UTC)

And still isn't, 5 years on.--222.228.6.78 (talk) 07:32, 10 October 2012 (UTC)

Still nothing after 13 years? My experience here in central California is, typical Chinese restaurant mustard (always very hot) is much hotter than any Chinese (hot) mustard purchased in a grocery store. It's hotter than sriracha (rooster or Huy Fong) sauce or Tabasco sauce, more like the hottest restaurant wasabi. --Which is why I am here, I want to know why. How might one make it? And why are my (spice rack) mustard seeds so wimpy, like American yellow mustard? etc, see related questions above.

I see many unanswered comments here similar to this. Part of the reason is excessive vagueness. For example the terms "very hot" and "a hard rain" are utterly meaningless outside of local parlance. (Rain here is mist or drizzle in Houston.) That's why I mention rooster & Tabasco sauce, at least fellow Americans know them.

Is there any way we can better standardize our lingo? ...Or communicate these concept specifics?
--2602:306:CFCE:1EE0:DCA6:D317:E690:BB79 (talk) 12:54, 19 January 2020 (UTC)Just Asking

Huh?

Why is this article which doesn't mention China listed as part of the WikiProject China? Why does honey mustard redirect here when honey mustard is never mentioned in the article? —Preceding unsigned comment added by 130.85.225.40 (talk) 21:27, 5 February 2008 (UTC)

It's called "Lazy Linking," a large and growing Wikipedia problem. It comes from several reasons, among them, it's easier to link than good and thoughtful writing. In your cases, it seems the editors (don't call them authors nor writers!) didn't even bother to check what they were linking to. I just followed a lazy link for "Appalachian river rock" that pointed to the Appalachian mountains! Piss on those reprobates! Only slightly less offensive are lazy links that require one to read the whole target article, when a few careful words would have been far better, —and in context.
--2602:306:CFCE:1EE0:DCA6:D317:E690:BB79 (talk) 13:18, 19 January 2020 (UTC)Just Asking

Tewkesbury?

Tewkesbury mustard is famous for a fleeting mention in Shakespeare. It used to be mixed with horse radish, rolled into paste balls, and dried. It was easy to transport, and stored well. But it's no longer made in the form he referred to, and really Tewkesbury isn't that famous for its mustard anymore. (It's not like, say, Gilroy and Garlic.) Google has about 6,500 hits for "Tewkesbury mustard", but most of those are links to one or two products, or to Shakespeare refs. Dan Beale-Cocks 17:07, 8 February 2008 (UTC)

Keen as Mustard

"keen as mustard" in idiom isn't derived from the Keen company, as mentioned in last para. See http://www.phrases.org.uk/meanings/as-keen-as-mustard.html 195.188.220.253 (talk) 12:18, 2 June 2008 (UTC)

OR

I added the OR tag, as much of the article seems based on what people believe is the hottest or what they believe certain mustards are made from (or should be made from). Yesterday i made a fresh batch of (colemans) English mustard, and according to the packet, it is 100% mustard powder and only water is added - which doesn't seem to match what the article says (can a mustard be hotter than 100% pure mustard?, has coleman's gotten the instructions wrong by adding nothing but water?)YobMod 07:51, 9 March 2009 (UTC)

The tag made no sense, I removed it. 100% mustard only exists as grains or powder, anyway, so if you add water it isn't 100% mustard is it? Additionally, it's common knowledge that vinegar adds pungency. And, the addition o0f horseradish and/or cayenne will make the mustard "hotter" as both are hotter than mustard seeds. And yes, the way in which the mustard is diluted and the dilution medium does make a difference. •Jim62sch•^dissera! 18:01, 30 March 2009 (UTC)

Vinegar does not add pungency: it adds sourness which is an entirely different taste. Similarly the heat of cayenne is a different taste to the pungency of mustard. 81.168.69.241 (talk)

Vinigar adds pungency may be common knowledge, but doesn't seem to be actually true. French and German mustards have more vinegar then English, and are less pungent. And Horseradish being hotter than mustard comes from where? Grating pure horseradish is pretty common, and causes nowhere near the reaction of even a medium-hot mustard. If this article does not contain OR, you are presumably getting this info from a source, so what is the source?

thisis not OR?: "Chinese mustard is basically mustard powder and water. It is very strong compared to other types of mustard." Hotter according to whom? Just the editor who wrote it? An editor taste-test is OR.YobMod 06:27, 18 April 2009 (UTC)

Spicy brown mustard

In the US spicy brown mustard is readily available in supermarkets (Guldens being a popular brand). Do we need a new section or does it conform to one of the varietys already listed.--Weetoddid (talk) 20:35, 4 August 2009 (UTC)

I see that it has a small section, but there is still a problem with it. All it says is, "Spicy brown or "deli style" mustard is also commonly used in the United States. The seeds are coarsely ground, giving it a speckled brownish yellow appearance. It is generally spicier than yellow mustard." That's it. That's all it says. There needs to be an explanation on why it is spicy, what causes it to be spicy and so forth. Appearance is secondary to general ingredients. MagnoliaSouth ^(talk) 19:17, 26 September 2010 (UTC)

Added mustard from Gent Belgium

A shop from gent known for it's mustard from the 18 hundreds onward , people sometimes stood in rows in front of the shop to buy the stuff. It was then only handmade and only kept for a limited period.

It is not yet available on a bigger scale. Mustard fanatics visiting Europe must make a detour!

ref : http://www.tierenteyn-verlent.be/

pic of shop : http://users.skynet.be/jvl/Tierenteyn/Images/ArchFoto/0.jpg

pic inside :http://www.inforegio.be/gids/files/images/1271.jpg

pic shopkeeper putting the mustard in a jar : http://www.asajikan.jp/wmphoto/reporter35/wp-content/uploads/2009/10/428asaa.JPG

83.101.12.208 (talk) 02:16, 25 March 2010 (UTC)

dutch?

not trying to be arrogant or anything, but The Netherlands is a pretty big producer of the stuff (http://en.wikipedia.org/wiki/De_Huisman,_Zaandam) Markthemac (talk) 16:56, 22 September 2010 (UTC)

Quite a few varieties, too; I'd recommend Groninger mosterd to anyone... --198.135.0.233 (talk) 15:49, 5 September 2011 (UTC)

Medicinal uses

I google various references to mustards (of all varieties?) being used as a mild laxative. There are other properties mentioned. Might be worth an afternoon of digging to add a section (or rename/enhance the "nutritional value" section.) Alternatively it might be good fodder for the history section, (140.232.0.70 (talk) 21:47, 7 February 2011 (UTC))

Not always a thick paste

The following statement appears in the lead paragraph:

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavorings and spices, to create a thick paste ranging in color from bright yellow to dark brown.

American yellow mustard never is a thick paste, nor is any deli or dijon mustard I have ever seen. American mustard could not easily be dispensed from plastic squeeze bottles, as it nearly always is, if it were a thick paste.

I would even hesitate to call those mustards pastes at all; sauce seems to me like a better word. In fact, the WP sauce article identifies English, French and American mustards as sauces. I would reserve thick paste for something like natural peanut butter, whereas the mustards I mentioned above are in consistency much closer to mayonnaise or ketchup: very easy to spread and not at all pasty.

Since it appears that some other mustards (unfamiliar to me) are indeed thick pastes, I won't touch the word paste; I will, however, remove thick and add or sauce to the blanket statement in the lead paragraph, so that it will read:

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown.

I am going to make the same change in the entry for this article on the disambiguation page.--Jim10701 (talk) 04:10, 19 July 2011 (UTC)

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Erucic acid

Mustard seed contains Erucic acid in its oily fraction, what about the mustard made of it?--92.193.40.132 (talk) 16:11, 4 December 2011 (UTC)

Piece missing

Culinary Use- preparation

"hotter liquids denature the enzymes causing the strength-producing compounds..." Causing what? Causing them to break down?

IceDragon64 (talk) 22:04, 12 September 2012 (UTC)

Section linking to wrong area?

Under Hungary - the Univer mustard link redirects to a pharmaceutical page for a drug called Verapamil. Is this intentional? — Preceding unsigned comment added by 67.176.40.57 (talk) 06:02, 18 November 2012 (UTC)

stone ground mustard is missing

Kindly add it where appropriate. Examples: [2] Thanks.99.11.160.111 (talk) 08:17, 15 January 2013 (UTC)

American mustard

This revert is unnecessary. The bit says that American mustard is sold as "yellow mustard", so why would "American yellow mustard" for the section heading be incorrect? "yellow mustard in North America" in parantheses is odd, as it mentions only Canada and the United States, and not any other North American country. --Soetermans. T / C 07:57, 2 February 2016 (UTC)

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Bautz'ner

Someone has been adding "Bautz'ner" to the List of "Notable brands and manufacturers". Bautz'ner is not (currently) notable in Wikipedia's sense. Maproom (talk) 14:40, 13 February 2018 (UTC)

Reference #22

Both links in Reference #22 are inactive. --20Papa13 (talk) 15:10, 14 May 2020 (UTC)

"(hot) English mustard" (v. 'American' yellow mustard)

In a discussion thread above (several years ago now) there was a discussion about "American" yellow mustard, and which mustard the unqualified "mustard" would refer to in Commonwealth countries. And, there were several comments about how significantly different English v American mustard is, with reference to English mustard being 'hot.' What I am curious of is: how hot? In America, we have our regular "(spicy) Brown mustard" sometimes called "Deli mustard", which is somewhat similar to Dijon and IMO somewhat stronger tasting than yellow mustard, but not a whole lot. Then there's "hot mustard" that is served at Chinese restaurants, for dipping eggrolls and such in, which is *hot* hot. Like strong horseradish hot (or like wasabi, though not quite as strong). Which of these is this 'English mustard' more akin to? thanks Firejuggler86 (talk) 23:35, 23 October 2020 (UTC)

Usually when people talk about this, they're comparing English and American yellow mustard, which are similar in appearance. English mustard is notably hotter largely due containing little acid whereas American yellow mustard has a high vinegar content, as an acid slows the reaction that creates the compounds that give mustard its heat. It also incorporates some of the more potent brown mustard seed, while American yellow mustard is made entirely with yellow mustard seed. American spicy brown mustard uses mostly brown mustard seed and a lower vinegar content than American yellow mustard, but still more than English mustard, so it sits between the two in heat. oknazevad (talk) 22:47, 7 August 2022 (UTC)

Photo in the infobox does not depict mustard (the condiment)

I think that the main picture, featured in the infobox, should be changed. Currently, it depicts a bowl of actual mustard seeds. This is not a condiment resulting from "the whole, ground, cracked, or bruised mustard seeds [being] mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, [creating] a paste or sauce ranging in colour from bright yellow to dark brown." In my view, putting a bowl of actual mustard seeds for the condiment article is tantamount to having a picture of a tomato for the main picture on ketchup, or a lemon fruit for lemonade. What's worse, there is a separate article specifically for mustard seeds! The only reason I haven't made the switch yet is because I don't know which mustard (the condiment) photo is the nicest, and due to laziness. BirdValiant (talk) 00:54, 28 July 2021 (UTC)

I agree, and have changed the image. Cullen³²⁸ Let's discuss it 01:09, 28 July 2021 (UTC)

"French" mustard in Britain

It's legitimate for the article to cover this in the context of the Colman's product, but it also claims that UK supermarkets continue to sell French Mustard under house brands or unbranded. From personal experience, this claim seems dubious. Supermarkets typically sell their own versions of English and Dijon mustard, and usually also sell an American style burger mustard in a squeezy bottle, but I can't remember ever seeing anything described as French mustard. Brits wouldn't understand the term, or would assume it was just a synonym for Dijon. The claim needs a supporting ref at least. Ef80 (talk) 13:15, 12 October 2024 (UTC)

[3] Tesco own label French Mustard. Knitsey (talk) 13:18, 12 October 2024 (UTC)

We know what French Mustard is. All the supermarkets sell it. We know the difference between mustards. Probably because we eat a lot of bangers! Knitsey (talk) 13:20, 12 October 2024 (UTC)

Thanks for the Tesco link. Neither my local Tesco or Sainsbury's sell this product and I've never encountered it, but it clearly exists so to that extent I stand corrected. Maybe it's marketed regionally. --Ef80 (talk) 18:30, 12 October 2024 (UTC)

I'm not sure? Could be although I've lived in a few different parts of the country and been able to buy it without a problem. All the major supermarkets, including one of the German ones sell it although I'm not sure if they all do their own label as well as branded.

Now I want a sausage sandwich with French mustard! Knitsey (talk) 18:44, 12 October 2024 (UTC)

Also should note that Colman's also still makes it, albeit only in foodservice bulk packages (see here, and note that the Colman's label is also used for foodservice packages of Dijon and whole grain mustards, which are also not available at retail). It appears that the ruling that required Unilever to discontinue it only applies to retail packaging.

As for the product itself, from what I gather, it seems to have originated as (pre-Unilever) Colman's take on French sweet mustards, or moutarde douce, which is mentioned in the article under the sweet mustards section.

Also, and this is just me griping, British brands' take on American yellow mustard is terrible and inauthentic. Real American-style yellow mustard contains no sugar. Please don't think that those British house brands accurately represent the style. But I digress. oknazevad (talk) 18:49, 12 October 2024 (UTC)

The version we have of 'American' mustard seems to have become popular over the last decade. I apologise in advance but I call it mustard for people who don't like mustard. I think the most popular version of American mustard is French's over here in the UK? Knitsey (talk) 18:55, 12 October 2024 (UTC)

Most supermarkets stock French's, but I'm not sure if it's imported from the US or made under licence locally. The house brand copies are indeed a bit sweet, but that's what people expect from this mustard style, and it's a lot cheaper. It's mostly used in burgers, hot dogs and 'sausage-inna-bun' things, not with traditional meat dishes or ham sandwiches. --Ef80 (talk) 19:47, 12 October 2024 (UTC)

French's is definitely mild, as it was intended to be used as a salad dressing (or at least an ingredient in one). It mildness comes from using only milder yellow mustard seeds and being vinegar heavy (the acid of vinegar partly neutralizing the alkaline compounds that give mustard its bite) not from the addition of sugar. And although it is popular for its uses, a lot of people in the US prefer spicy brown deli mustards for a sandwich. oknazevad (talk) 16:30, 13 October 2024 (UTC)