Mustard
Cabbage family◎ Good year-round
Used in 7 of 45 cuisines (16%)
Mustard offers a sharp, tangy bite that can be both spicy and sweet, its smooth texture varying from creamy to grainy. The aroma is pungent, setting the stage for culinary creativity.
Where it comes from
Used since ancient times, mustard has roots in Mediterranean cuisine, where it was initially cultivated for medicinal purposes before becoming a savory staple.
In the kitchen
Mustard enhances dressings, marinades, and sauces with its bold flavor, acting as both a condiment and a flavoring agent in savory dishes.
Nutrition (per 100g)
66kcalCal
5.0gProtein
4.0gFat
5.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Honey
Whisk together for a dressing. Mustard's sharpness cuts through honey's sweetness, creating a balanced glaze.
Pork
Rub mustard on pork before roasting. Heat melds mustard's tang into the meat, enhancing its savory depth.
Vinegar
Combine for a vinaigrette. Mustard emulsifies, vinegar cuts, creating a sharp, cohesive dressing.
pickles
Pickles' acidity brightens mustard's heat. Spread on a sandwich for a zesty kick with each bite.
Ham
Spread cold. Mustard's sharp tang balances ham's richness, adding a zesty kick.
mayonnaise
Mix with mayo for a sharp, tangy kick. Whisk together to make a creamy, zesty spread.
Pork cutlets
A mustard glaze or sauce adds sharpness and depth. Brush on during the last minutes of cooking.
Ketchup
Ketchup's sweet tang meets mustard's sharp bite. Layer on sandwiches or burgers for a balanced zing.
kidneys
Stir in mustard after cooking kidneys. Its sharpness lifts the dish, adding a piquant finish.
Bratwurst sausages
Grill the bratwurst, then brush with mustard. The tangy sharpness cuts through the rich meat, adding a lively contrast.
Roast pork
Sharp mustard cuts through the fat, adding a piquant kick. Brush on during the last 10 minutes of roasting.
