The bright yellow is a result of finely ground yellow mustard seed plus turmeric mixed with water and vinegar to produce the squeezable mustard. Mustards have been consumed for centuries as vegetables, and their products used as condiments and as edible and industrial oils. The oil is commonly used for cooking and to add a hot and spicy flavor to food.
It is great as a condiment, mixed into soups, marinades, sauces, dressings or added to casseroles and baked goods.
Mucilage (compound which is coating on the outside of the seed) has the ability to absorb and hold liquid, making mustard a good emulsifying agent. Emulsifiers allow for the suspension of one liquid in another, such as oil in water, a quality important for satiny salad dressings and mayonnaise.
The consumption amount of mustard, in recent formulation of food products, particularly in sauces and meat products has been increased not only as a flavor but for the improvement of physiochemical properties and food products durability.
Its pungent and piquant flavor is packed into just a few calories—only 5 calories per teaspoon (5 g) of mustard powder or, depending upon the brand, approximately 14 calories per tablespoon (15 ml) of prepared mustard.
Yellow mustard: For flavoring food
