In my CRAB MACARONI CHEESE recipe I use two kinds of mustard - Yellow or American mustard, and English mustard, so I thought I'd share a few interesting facts about the stuff.
Yellow mustard is the kind you see in movies, slathered over hot dogs and burgers during a scene in New York’s Times Square, where the grizzly almost retired cop is showing his new rookie partner the best places to eat on their beat.
Obviously, that isn’t the only place you find it, as it is the most popular kind of mustard in America.
It's made with only yellow mustard seeds, which are the mildest seeds of the mustard family, with brown/black seeds being the most pungent and strong.
In American mustard, the yellow mustard seeds are blended with turmeric and spirit vinegar plus a few other spices, to give a mild but sharp flavour without the searing heat of an English mustard.
It's widely available in supermarkets, etc with French’s being the main brand.
English mustard, on the other hand, is made with brown and yellow mustard seeds, with turmeric for its yellow colour and no vinegar.
The brown seeds give this mustard its searing heat, and needs to be used with care, unless you want to start crying and sniffing when you tuck into your roast beef sandwich (I talk from experience).
Again, this is widely available with Coleman’s the iconic brand.
Apparently mustard is also full of nutrients and antioxidants, so get spreading!