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Most times, we tend to overlook the smaller details about the food we eat, under the impression that most things are more or less the same, after all. On the contrary, it is these unique details that make them so different from each other, which is why certain ingredients or condiments work well with certain types of food. If your introduction to mustard, as a condiment, has been through the tangy kasundi used in Bengali fish curries or the yellow ribbon that comes on top of hot dogs, allow us to give you a full lo-down on the many varieties of mustard and how you could eat them.
Kasundi
This fermented mustard relish is stronger and sharper than any of its contemporary variations. Used liberally in Bengali cooking for curries like kosha mangsho or kasundi maach, it contributes a much-needed pungency to cut the richness of meat dishes or fried food like the vegetable chop.
Mustard Powder
Finely de-coated and ground mustard seeds with a pinch of saffron or turmeric for extra colour, this dry powder works wonders while making kanji, which is the Indian equivalent to kombucha. Dry mustard powder usually has no taste of its own and must be combined with oil or water to release the oils which activate flavour. It also works well in marinades, chutneys and pickles to enhance the taste.
Honey Mustard
Silky smooth and sweet, honey mustard is typically made by combining mayonnaise, honey, mustard, vinegar and spices. This mustard is perfect to use in dips and sandwiches in order to add a sweet flavour with a tangy aftertaste.
Whole Grain Mustard
Image Credits: Leite's Culinaria
Mustard seeds that have been ground just enough to make a paste but retain their texture, whole grain mustard packs quite the punch with a strong tanginess that is hard to miss. Full of texture, it adds crunch to rich, mayo-based dressings or bland sauces like bechamel.
Brown Mustard
Pungent, spicy and smoky, all at once, this variety gets its colour from the hulls being left behind with the seeds; works well in meaty sandwiches, lunch wraps or savoury spreads. Brown mustard seeds tend to have a natural heat as compared to the yellow ones, which makes the spice more pronounced in this condiment.
Yellow Mustard
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From pop culture references, cartoons and even at hot dog stands in amusement parks, you’d find a squeeze bottle of yellow mustard waiting to be drizzled on hot dogs and burgers. With a crisp tart flavour, this mustard type is mild and can be used on salads or even a grilled cheese sandwich.
Dijon Mustard
This moderately acidic type is a pantry essential to enhance flavours of vinaigrettes and pan sauces. This classic French mustard has been around since the 1800s and traditionally made with white wine.
