Is mustard made from mustard greens

Mustard is usually not made directly from mustard greens. Mustard is mainly divided into two types: yellow mustard and green mustard. Yellow mustard is made by grinding mustard seeds, while green mustard is mostly processed from wasabi roots.

Yellow mustard is made from mustard seeds, which belong to the cruciferous family. The seeds are ground and mixed with seasonings such as water and vinegar to create a spicy and stimulating taste. It is commonly used for seasoning Western style hot dogs, hamburgers, and other foods. Yellow mustard contains glucosinolates, which decompose upon contact with water to produce isothiocyanates, which are the main source of its spicy flavor. Green mustard, also known as wasabi sauce, is traditionally made by grinding the roots and stems of wasabi into a paste. Due to the easy loss of wasabi aroma, it is now often mixed with horseradish, mustard powder, and food coloring to make imitations. The spicy components of wasabi are different from yellow mustard, mainly allyl isothiocyanate, which is more irritating to the nasal cavity but dissipates faster.

Wasabi have strict requirements for their growth environment and require cold and flowing mountain spring water for cultivation, resulting in expensive prices for authentic products. The commercially available packaged green mustard is mostly horseradish products, and the packaging label indicates that the wasabi content must exceed a certain proportion before it can be called wasabi sauce. Yellow mustard and green mustard both contain small amounts of vitamins and minerals in terms of nutritional content, but their main value lies in promoting appetite and bactericidal effects. When consuming, the amount should be controlled. Excessive intake may irritate the gastrointestinal mucosa, and patients with gastritis should use it with caution.

When choosing mustard products in daily life, you can check the ingredient list to distinguish the types of raw materials. Yellow mustard is suitable for pairing with greasy foods such as grilled meat to relieve greasiness, while green mustard is more commonly eaten with sashimi to kill bacteria. Regardless of the type of mustard, it should be stored in a sealed refrigerator and consumed as soon as possible after opening to ensure flavor. For individuals with special physical conditions, it is recommended to undergo a small amount of testing for the first time to avoid allergies or gastrointestinal discomfort. Reasonable use of mustard can add flavor to dishes, but it should not be consumed in large quantities as the main source of nutrition for a long time.