 Different kinds of mustard. Photo by Melody Lan | THE NIBBLE.
March 2006
Last Updated April 2015
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Kinds Of Mustard
Mustard Glossary Page 4: Kinds Of Mustard ~ E, F & G
This is Page 4 of a seven-page article on the different kinds of mustard. If you’d like to suggest additional words for inclusion, click here. Also see our many other food glossaries.
ENGLISH MUSTARD
A product made from a combination of white plus brown or black mustard seeds, flour and turmeric. It is usually bright yellow in color with an extremely hot spiciness. It is particularly enjoyed with beef and sausages.
FLAVORED MUSTARD
Mustards flavored by the addition of various individual herbs, fruits, spices and vegetables result in such mustards as balsamic, basil, blackcurrant, chili, chipotle, cranberry, dill, garlic, lemon, lime, harissa, herbes de Provence, horseradish, jalapeño, mesquite, olive, onion, parsley, peppercorns, shallot, raspberry, red pepper, tarragon, watercress, and even Roquefort cheese. Mustards are also flavored with beer and stout, wines (including champagne), and spirits. There are literally hundreds of different varieties.
FRENCH’S MUSTARD
The company founded by brothers Robert and George French was a flour mill. George developed the creamy yellow mustard that was introduced at the 1904 World’s Fair in St. Louis World. |
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A Dijon mustard by the artisan firm of
Edmond Fallot, flavored with white Burgundy wine. Buy it at iGourmet.com. |
GERMAN MUSTARD
A family of mustards ranging from mild to hot, spicy and mildly sweet. They can range from smooth to coarse-ground, and from pale yellow to brown in color. Germans enjoy mustard on their pretzels as well as on sausages and meats.
GRAINY MUSTARD
Another name for old-style mustard, also called old-fashioned mustard. The French name is moutarde à l’ancienne.
GRAPE MUST
The young, unfermented juice of wine grapes, used, among other purposes, in the preparation of different varieties of mustard. The Latin name for mustard used in the Middle Ages, mustum ardens, meaning “burning wine,” refers to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with the grape must. Take a look at saba and vin cotto, both made from grape must.
GREEN PEPPERCORN MUSTARD
A medium-hot mustard, good to pair with beef, chicken, duck breast or omelets. You can buy it Click here to purchase.
GREY POUPON MUSTARD
Established in 1777 by Maurice Grey and Antoine Poupon (Poupon provided the money, Grey the recipe), the shop still stands in downtown Dijon at 32, rue de la Liberté. Grey Poupon is the U.S.’s largest-selling Dijon mustard, made under license by Kraft Foods (it’s a milder recipe than the original French version). Kraft has developed several line extensions beyond the original Dijon mustard, including Country Dijon, Deli, Harvest Coarse Ground, Hearty Spicy Brown, Mild & Creamy and Savory Honey mustards.
Continue To Page 5: Mustard Types H To L
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The French emigré, all dressed up in
American promotional banners.
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