Mustard (condiment)

Condiment made from mustard seeds

Mustard

Course| Condiment
Region or state| Worldwide distribution
Main ingredients| Mustard seed, water, vinegar, salt

* Cookbook: Mustard
* Media: Mustard

Mustard seeds (top left) may be ground (top right) to make different kinds of mustard. These four mustards are: English mustard with turmeric coloring (center left), a Bavarian sweet mustard (center right), a Dijon mustard (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).

Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra).

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy.

Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, relishes, and marinades. As a paste or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa,[1] making it one of the most popular and widely used spices and condiments in the world.[2]

## Etymology

[edit]

The English word "mustard" derives from the Anglo-Norman mustarde and Old French mostarde. (Modern French is moutarde.) This comes from the latin mustum ardens ("burning must"), which was a condiment made by mixing grape must with ground mustard seeds to form a paste.[3] It was first attested in English in the late 13th century, though it was used as a surname a century earlier.[4]

## History

[edit]

Evidence of mustard in the archaeological record is scarce since species in the Brassicaceae family do not accumulate silica and therefore do not produce phytoliths.[5]

The earliest evidence of humans using mustard plants as food dates to the Pre-Pottery Neolithic site of Jerf el Ahmar in Syria. Here ground mustard seeds identified as belonging to the genus Sinapis were part of a "seed cake" that has been dated to between 9224 and 8753 BCE.[6]

Archaeological excavations in the Indus Valley have revealed that mustard was cultivated there. That civilization existed until about 1850 BCE.[7]

Mustard has been used in Africa and China for thousands of years. Mustard greens have been popularly consumed in China. Yellow mustard paste originated in China during the Zhou dynasty (1046–256 BCE), when the mustard seeds were ground and made into paste. It was often used in the royal courts during the Zhou Dynasty to help whet the appetite for the later courses in a meal.[8]

The Romans mixed unfermented grape juice (the must) with ground mustard seeds (called sinapis) to make ‘burning must’, mustum ardens.[3] A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookery book from the late fourth or early fifth century: the recipe calls for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce and oil and was intended as a glaze for spit-roasted boar.[9]

In the 10th century, the monks of Saint-Germain-des-Prés in Paris began their own production of mustard.[10] The first appearance of mustard makers on the royal registers in Paris was in 1292.[11] Dijon, France, had become a recognized center for mustard making by the 13th century.[10] The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 320 litres (70 imp gal) of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336.[12] In 1877 one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine, and Auguste Poupon, his financial backer.[13] Their success was aided by the introduction of the first automatic mustard-making machine.[13] In 1937 Dijon mustard was granted an Appellation d'origine contrôlée.[10] Owing to its long tradition of mustard making Dijon is regarded as the mustard capital of France.[10]

The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury, which was written by King Richard II's master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed.[14] The town of Tewkesbury was well known for its high-quality mustard balls, originally made with ground mustard mixed with horseradish and dried for storage,[15] which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare's play King Henry the Fourth, Part II.[16]

The use of mustard as a hot dog condiment is said to have been first seen in the United States at the 1904 St. Louis World's Fair, when the bright-yellow French's mustard was introduced by the R.T. French Company.[17]

## Culinary uses

[edit]

Indian freshwater carp in authentic Bengali mustard gravy Mustard, yellowNutritional value per 100 g (3.5 oz)

Energy| 276 kJ (66 kcal)

Carbohydrates

6 g

Sugars| 3 g
Dietary fibre| 3 g

Fat

3 g

Protein

4 g

Vitamins and minerals

Minerals| Quantity

%DV†

Magnesium|

11%

48 mg
Potassium|

152 mg
Sodium|

49%

1120 mg
†Percentages estimated using US recommendations for adults,[18] except for potassium, which is estimated based on expert recommendation from the National Academies.[19]

Mustard is most often used at the table as a condiment on cold and hot meats.[20] It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. It is also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and Belgium, mustard is mainly used as a seasoning of croquettes, bitterballen and cheese, and commonly used to make mustard soup, which includes mustard, cream, parsley, garlic, and pieces of salted bacon.

Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water.[21][22][23] Added to Hollandaise sauce, mustard can inhibit curdling.[24]

Mustard can be added to dishes as a primary spice, as is popular in East Indian cuisine. Added to mixed vegetables or fish curries, it can impart a unique flavor to some of the Indian recipes.

### Nutritional value

[edit]

The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database.[25] As a condiment, mustard averages about 5 kcal per teaspoon.[24] Some of the many vitamins and nutrients found in mustard seeds are selenium and omega 3 fatty acid.[26]

### Preparation

[edit]

The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method. The basic taste and "heat" of the mustard are determined largely by seed type, preparation, and ingredients.[27][28] Preparations from the white mustard plant (Sinapis alba) have a less pungent flavor than preparations of black mustard (Brassica nigra) or brown mustard (Brassica juncea). The temperature of the water and concentration of acids such as vinegar also determine the strength of a prepared mustard; hotter liquids and stronger acids denature the enzymes that give mustard its strong flavor. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal.[29]

Mustard oil can be extracted from the chaff and meal of the seed.

Hot table mustard can be prepared at home by mixing ground mustard powder to the desired consistency with water or an acidic liquid such as wine, vinegar, milk or beer, and letting it stand for ten minutes.[30] It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent, but deteriorates rapidly.[31]

### Flavors

[edit]

The mustard plant itself has a sharp, hot, pungent flavor.

Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities.

* Allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp, hot, pungent sensation in mustards and in horseradish, wasabi, and garlic, because they stimulate the heat- and acidity-sensing TRPV ion channel TRPV1 on nociceptors (pain sensing nerve cell) in the mouth and nasal passages. The heat of prepared mustard can dissipate with time.[32] This is due to gradual chemical break-up of 4-hydroxybenzyl isothiocyanate.
* Sulforaphane, phenethyl isothiocyanate, and benzyl isothiocyanate create milder and less pungent intensities and flavors as when found in broccoli, brussels sprouts, watercress, and cabbages.
* The sulfoxide unit in sulforaphane is structurally similar to a thiol, which yields onion or garlic-like odours.

Prepared mustard condiment may also have ingredients giving salty, sour (vinegar), and sweet flavors. Turmeric is often added to commercially prepared mustards, mainly to give them a yellow color.

## Storage and shelf life

[edit]

Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes.[33] Because of its antibacterial properties and acidity, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria.[34] Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation.[34] Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste.[35]

When whole mustard seeds are crushed and mixed with a liquid, an enzyme is activated that releases pungent sulfurous compounds, but they quickly evaporate. An acidic liquid, such as wine or vinegar, produces longer-lasting flavor by slowing the reaction.[31] However prepared mustard loses its pungency over time; the loss can be slowed by keeping a sealed container (opaque or in the dark) in a cool place or refrigerator.[36]

## Varieties

[edit]

Mustards come in a wide variety of preparations which vary in the preparation of the mustard seeds and which other ingredients are included. The mustard seed husks may be ground with the seeds, or winnowed away after the initial crushing.

Locations renowned for their mustard include Dijon and Meaux in France; Norwich and (historically) Tewkesbury in England; and Düsseldorf, Bautzen, and Bavaria in Germany.

### American yellow mustard

[edit]

Plochman's mild yellow mustard, with typical bright yellow packaging

The most common mustard in the United States was introduced in 1904 by George J. French as "cream salad mustard". In the US it is usually called "yellow mustard", or sometimes "hot dog" or "ballpark" mustard because of its traditional popularity on hot dogs at baseball games. This variety has become popular in other countries, where it is sometimes referred to as "American mustard".

American yellow mustard is made from the less-piquant yellow mustard seeds, with a high proportion of vinegar. It is a very mild prepared mustard and has a bright yellow color due to the inclusion of turmeric powder. Yellow mustard is regularly used to top hot dogs, sandwiches, pretzels, and hamburgers. It is also an ingredient in many potato salads, barbecue sauces, and salad dressings.

### Spicy brown mustard

[edit]

Spicy brown mustard, also known as deli-style mustard, is common in the United States. It includes some coarsely ground brown mustard seeds, giving it a speckled appearance and a spicier flavor than American yellow mustard. Some deli-style mustards also incorporate horseradish for additional heat. A variety popular in Louisiana is called Creole mustard, which is much coarser than most spicy brown types.

### Dijon mustard

[edit]

Dijon mustard exported to Bulgaria

Main article: Dijon mustard

Dijon mustard originated in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar with verjuice, the acidic "green" juice of unripe grapes.[37] Most Dijon mustards today contain white wine rather than verjuice.

"Dijon mustard" is not a protected food name. While mustard factories still operate in Dijon and adjoining towns, most Dijon mustard is manufactured elsewhere.

### English mustard

[edit]

Prepared English mustard is bright yellow with a relatively thick consistency. It is made with a combination of yellow and brown seeds and is stronger than many other mustards as it has a low acid content. It is particularly suited to flavoring as a cooking ingredient but is also used as a table condiment for cold and hot meats. A woman based in Durham by the name of Mrs Clements was the first person to sell English mustard in a prepared format in 1720.[38][39] The best-selling brand of English mustard is Colman's of Norwich. Colman's began by selling mustard powder in the company's trademark yellow tin, which it introduced in 1814.

### French mustard

[edit]

Not to be confused with French's mustard.

French mustard is a dark brown, mild, tangy and sweet mustard, that, despite its name, is not actually French in origin. French mustard is particular to the UK and was invented by Colman's in 1936.[40] It became a popular accompaniment to steak in particular. Colman's ceased retail production of French mustard in 2001 after Unilever, which now owns Colman's, was ordered to stop selling it by the EU following its takeover of rival mustard-maker Amora–Maille in 2000.[41] Many British supermarkets still offer their own version of French mustard.

### Fruit mustards

[edit]

Fruit and mustard have been combined since the Lombard creation of mostarda di frutta in the 14th century.[12] Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat and game, and were said to be a favorite of the Dukes of Milan. Traditional variations of fruit mustards include apple mustard (traditional in Mantua and very hot), quince mostarda (or mostarda vicentina, mild and with a jam-like appearance), and cherry mustard. In various areas of Italy, the term mostarda refers to sweet condiments made with fruit, vegetables, and mosto, grape juice that gets simmered until syrupy.

### Honey mustard

[edit]

"Honey mustard" redirects here. For other uses, see Honey mustard (disambiguation).

Honey mustard is a blend of mustard and honey.[42] It is commonly used both on sandwiches and as a dip for finger foods such as chicken fingers. It can also be combined with vinegar or olive oil to make a salad dressing.

### Hot mustard

[edit]

The term "hot mustard" is used for mustards prepared to bring out the natural piquancy of the mustard seeds.[32] This is enhanced by using more pungent black or brown mustard seeds rather than yellow mustard seeds, and the low acidity of the liquid used.[32][28] Karashi is a variety of hot mustard originating in Japan. Hot mustard is also a common condiment in Chinese and Korean cuisine.[43][44]

### Hot pepper mustard

[edit]

Chilli peppers of various strengths are used to make a variety of mustards more piquant than plain mustard. Chilis or a hot sauce such as Sriracha made from chilis are added to mustards of different base styles such as yellow mustard, brown mustard, or spirit mustards.

### Spirit mustards

[edit]

Spirit mustards are made with alcoholic distilled spirits. Variations include Arran mustards with Scotch whisky, brandied peach mustard, cognac mustard, Irish "pub" mustard with Irish whiskey, and Jack Daniel's mustard.[45]

### Sweet mustard

[edit]

Romanian Tecuci mustard

Sweet mustard is sweetened with sugar. It is common in Bavaria where it is typically served with Weißwurst or Leberkäse. Moutarde douce is a sweetened mustard usually containing other herbs found in France, though less common than Dijon style. Other types of sweet mustards are known in Austria and Switzerland. Sweet mustard from Tecuci, Romania, is a variety very popular in Southeastern Europe and is suitable for grilled meats such as mititei.

### Whole-grain mustard

[edit]

Whole-grain mustard from France

In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. Groningen mustard and others are examples of mustards with partially ground grains.

## Allergies

[edit]

A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations.[46]

Any part of the mustard plant can also, rarely, cause allergic reactions in some people, including anaphylaxis. In the European Union labeling the presence of mustard in packaged food is compulsory, either as an ingredient or even as unintended contamination in trace amounts. The Regulation (EC) 1169/2011[47] on food-labelling lists 14 allergens, including mustard, the presence of which in packaged food must be clearly indicated on the label as part of the list of ingredients, using a distinctive typography (i.e. bold, capitals).

## See also

[edit]

* Food portal

* List of mustard brands
* National Mustard Museum
* Ketchup
* Mustard gas

## References

[edit]

1. ^ Hazen, p. 13
2. ^ García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez- (2016). "Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets". Annals of the New York Academy of Sciences. 1379 (1): 3–16\. Bibcode:2016NYASA1379....3G. doi:10.1111/nyas.13045. PMID 27153401. S2CID 13782295.
3. ^ a b Hazen, p. 6
4. ^ "mustard". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
5. ^ Blinnikov, Mikhail S.; Bagent, Chelsey M.; Reyerson, Paul E. (February 2013). "Phytolith assemblages and opal concentrations from modern soils differentiate temperate grasslands of controlled composition on experimental plots at Cedar Creek, Minnesota". Quaternary International. 287: 101–113\. Bibcode:2013QuInt.287..101B. doi:10.1016/j.quaint.2011.12.023.
6. ^ Willcox, George (June 2002). "Charred plant remains from a 10th millennium B.P. kitchen at Jerf el Ahmar (Syria)". Vegetation History and Archaeobotany. 11 (1–2): 55–60\. Bibcode:2002VegHA..11...55W. doi:10.1007/s003340200006. ISSN 0939-6314.1–2&rft.pages=55-60&rft.date=2002-06&rft.issn=0939-6314&rft_id=info:doi/10.1007/s003340200006&rft_id=info:bibcode/2002VegHA..11...55W&rft.aulast=Willcox&rft.aufirst=George&rft_id=https://link.springer.com/10.1007/s003340200006&rfr_id=info:sid/en.wikipedia.org:Mustard+(condiment)" class="Z3988">
7. ^ "Indus civilization". Encyclopedia Britannica.
8. ^ Cailin, C.; Guangfan, Z.; Yonghong, F.; Yuan, Z.; Xuequn, C. (1995). "Discussion on the origin of mustard (Brassica Juncea) in China". Acta Hortic. 402: 431–433\. doi:10.17660/ActaHortic.1995.402.71.
9. ^ Antol, Marie Nadine. The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties, and Healthful Benefits of Mustard. Avery Publishing Group, 1999, p. 16.
10. ^ a b c d Hazen, p. 10.
11. ^ Antol, p. 19
12. ^ a b Antol, p. 19.
13. ^ a b Antol, p. 21.
14. ^ Antol, pp. 21–22.
15. ^ "BBC Food – How English mustard almost lost its name". BBC Food. Retrieved 9 October 2014.
16. ^ Antol, p. 22.
17. ^ Antol, p. 23.
18. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
19. ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124\. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
20. ^ Park, Kun-Young; Kwon, Dae Young; Lee, Ki Won; Park, Sunmin (2018). Korean Functional Foods: Composition, Processing and Health Benefits. CRC Press. ISBN 9781351643696. Retrieved 10 September 2018.
21. ^ "Flavor Story: Ground Mustard | McCormick". www.mccormick.com. Retrieved 21 June 2018.
22. ^ Eats, Serious. "What's the Point of a Vinaigrette? | The Food Lab". www.seriouseats.com. Retrieved 21 June 2018.
23. ^ Akis, Eric. "Ask Eric: Mustard makes magic in vinaigrette". Times Colonist. Retrieved 21 June 2018.
24. ^ a b Sawyer, p. 24.
25. ^ USDA National Nutrient Database – Mustard Nutrition, archived from the original on 21 July 2011
26. ^ Mustard seeds Archived 29 June 2020 at the Wayback Machine. WHFoods. Retrieved on 2011-05-27.
27. ^ Making the most of... Mustard, BBC, archived from the original on 28 December 2007, retrieved 3 February 2008
28. ^ a b Trowbridge, Peggy (12 February 2010). "What makes mustard hot?". About.com. Archived from the original on 6 January 2017. Retrieved 9 June 2010.
29. ^ See Irma S. Rombauer & Marion R. Becker, Joy of Cooking. Bobbs-Merrill, 1975, p. 583; Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker, Joy of Cooking, Scribner, 1997, p. 71.
30. ^ "BBC: Food ingredients". Retrieved 9 October 2014.
31. ^ a b Fearnley-Whittingstall, Hugh (31 January 2014). "Sharp practices: Hugh Fearnley-Whittingstall's mustard recipes". The Guardian. ISSN 0261-3077. Retrieved 17 September 2016.
32. ^ a b c Parkinson, Rhonda (9 November 2009). "Chinese Hot Mustard Dip". About.com. Archived from the original on 14 February 2009. Retrieved 12 February 2010.
33. ^ "KÜHNE SENF". Germany: KÜHNE (manufacturer). 4 December 2015. Archived from the original on 5 September 2012.
34. ^ a b Sawyer, p. 11.
35. ^ Singh, Dueep Jyot; Davidson, John (2016). The Magic of Mustard. Mendon Cottage Books. ISBN 9781311475749. Retrieved 10 September 2018.
36. ^ Sawyer, p. 10.
37. ^ Jack E. Staub, Ellen Buchert (18 August 2008). 75 Exceptional Herbs for Your Garden. Gibbs Smith. p. 170\. ISBN 9781423608776.
38. ^ "Modern English mustard had its roots in the inventiveness and energy of a Durham woman". www.thenorthernecho.co.uk. 7 September 2007. Retrieved 18 December 2020.
39. ^ McCulloch, John Ramsay (1850). A Dictionary, Practical, Theoretical, and Historical, of Commerce and Commercial Navigation: Illustrated with Maps and Plans. Longman, Brown, Green, and Longmans.
40. ^ Church, Roy; Clark, Christine (2003). "Purposive Strategy or Serendipity? Development and Diversification in Three Consumer Product Companies, 1918-39: J. & J. Colman, Reckitt & Sons, and Lever Bros./Unilever". Business History. 45 (1): 23–59\. doi:10.1080/713999294. S2CID 154062731.
41. ^ "Unilever to ditch Colman's French Mustard brand". brandrepublic.com.
42. ^ "Honey Mustard Sauce Recipe". About.com Food. Archived from the original on 7 December 2007. Retrieved 27 May 2011.
43. ^ Parkinson, Rhonda (20 July 2021). "What Is Chinese Hot Mustard?". The Spruce Eats.
44. ^ "Chinese Mustard: The Spiciest Mustard". SPICEography. 24 March 2020.
45. ^ Ravindran, P. N. (2017). The Encyclopedia of Herbs and Spices. CABI. ISBN 9781780643151. Retrieved 10 September 2018.
46. ^ Hazen, p. 15
47. ^ "Regulation (EG) 1169/2011". Eur-Lex Access to European Union law. European Union. Retrieved 7 October 2020.

## Bibliography

[edit]

* Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993 ISBN 0-8118-0173-X
* Sawyer, Helene. Gourmet Mustards: How to Make and Cook with Them. Culinary Arts Ltd., 1990 ISBN 0-914667-15-7

* v
* t
* e

Culinary herbs and spices

Herbs|

* Angelica
* Basil
* Holy
* Thai
* Lemon
* Bay leaf
* Indian bay leaf (tejpat)
* Boldo
* Borage
* Chervil
* Chives
* garlic / Chinese
* Cicely
* Coriander leaf / Cilantro
* Bolivian
* Vietnamese (rau răm)
* Culantro
* Cress
* Curry leaf
* Dill
* Epazote
* Hemp
* Hoja santa
* Houttuynia cordata (giấp cá)
* Hyssop
* Jimbu
* Kinh gioi (Vietnamese balm)
* Kkaennip
* Lavender
* Lemon balm
* Lemon grass
* Lemon myrtle
* Lemon verbena
* Limnophila aromatica (rice-paddy herb)
* Lovage
* Marjoram
* Mint
* Mugwort
* Mitsuba
* Oregano
* Parsley
* Perilla
* Rosemary
* Rue
* Sage
* Savory
* Sanshō leaf
* Shiso
* Sorrel
* Tarragon
* Thyme
* Woodruff

Spices|

* Aonori
* Ajwain
* Alligator pepper
* Allspice
* Amchoor
* Anise
* Asafoetida
* Black pepper
* Brazilian pepper
* Camphor
* Caraway
* Cardamom
* black
* Cassia
* Celery powder
* Celery seed
* Charoli
* Chenpi
* Chili
* Chili powder
* Cayenne
* Chipotle
* Crushed red pepper
* Jalapeño
* New Mexico
* Tabasco
* Cultivars
* Cinnamon
* Clove
* Coriander seed
* Cubeb
* Cumin
* Nigella sativa
* Bunium persicum
* Deulkkae
* Dill / Dill seed
* Fennel
* Fenugreek
* blue
* Fingerroot
* Galangal
* greater
* lesser
* Garlic
* Ginger
* Aromatic ginger
* Golpar
* Grains of paradise
* Grains of Selim
* Horseradish
* Japanese pricklyash
* Juniper berry
* Kokum
* Korarima
* Dried lime
* Liquorice
* Litsea cubeba
* Long pepper
* Mango-ginger
* Mastic
* Mahleb
* Mustard
* black
* brown
* white
* Nigella
* Njangsa
* Nutmeg
* Onion powder
* Paprika
* Peruvian pepper
* Pomegranate seed
* Poppy seed
* Radhuni
* Rose
* Saffron
* Sarsaparilla
* Sassafras
* Sesame
* Shiso
* Sichuan pepper (huājiāo)
* Star anise
* Sumac
* Tamarind
* Tasmanian pepper
* Tonka bean
* Turmeric
* Uzazi
* Vanilla
* Voatsiperifery
* Wasabi
* Yuzu zest
* Zedoary
* Zereshk
* Zest

Blends|

* Adjika
* Advieh
* Baharat
* Beau monde seasoning
* Berbere
* Bouquet garni
* Buknu
* Chaat masala
* Chaunk
* Cinnamon sugar
* Crab boil
* Curry powder
* Doubanjiang
* Douchi
* Duqqa
* Fines herbes
* Five-spice powder
* Garam masala
* Garlic powder
* Garlic salt
* Gochujang
* Harissa
* Hawaij
* Herbes de Provence
* Húng lìu
* Idli podi
* Italian seasoning
* Jamaican jerk spice
* Khmeli suneli
* Lemon pepper
* Mitmita
* Mixed spice
* Montreal steak seasoning
* Mulling spices
* Old Bay Seasoning
* Panch phoron
* Persillade
* Powder-douce
* Pumpkin pie spice
* Qâlat daqqa
* Quatre épices
* Ras el hanout
* Recado rojo
* Sharena sol
* Shichimi
* Tabil
* Tajin
* Tandoori masala
* Thuna paha
* Vadouvan
* Yuzu koshō
* Za'atar

Lists|

* Culinary
* By region
* Australian
* Bangladeshi
* Indian
* Pakistani

Related topics|

* Chinese herbology
* Herbal tea
* Marination
* Seasoning
* Spice rub

* v
* t
* e

Mustard brands

* Amora
* Bertman Original Ballpark Mustard
* Colman's
* French's
* Grey Poupon
* Gulden's
* Keen's
* Maille
* Plochman's
* Stadium Mustard
* Turun sinappi
* Zatarain's

* List of mustard brands
* Food portal
* Category
* Commons
* WikiProject Food and drink

* v
* t
* e

Condiments

* List of condiments
* List of common dips
* List of syrups

Sauces|

* Agre dulce
* Agrodolce
* Aioli
* Barbecue sauce
* Bigarade sauce
* Brown sauce
* Buffalo sauce
* Cheese sauce
* Alfredo sauce
* Caruso sauce
* Cheddar sauce
* Cheez Whiz
* Fondue
* Mornay sauce
* Nacho cheese
* Chili sauce
* Chimichurri
* Cocktail sauce
* Colo-colo
* Crema
* Caruru
* Dabu-dabu
* Fish sauce
* Fritessaus
* Fry sauce
* Garum
* Gastrique
* Gravy
* Hot sauce
* Latik
* Khrenovina
* Lechon sauce
* Marie Rose sauce
* Mayonnaise
* Kewpie
* Kielecki
* Miracle Whip
* Mignonette sauce
* Mild sauce
* Monkey gland sauce
* Mujdei
* Mumbo sauce
* Oyster sauce
* Peanut sauce
* Pearà
* Pesto
* Pistou
* Remoulade
* Salsa golf
* Salsa verde
* Satsivi
* Steak sauce
* Tartar sauce
* Tatbila
* Teriyaki sauce
* Tiparos
* Tkemali
* Tomato sauce
* Vincotto
* XO sauce
* Zingara sauce

Dips|

* Ajika
* Baba ghanoush
* Chile con queso
* Duck sauce
* Duqqa
* Garlic chive flower sauce
* Guacamole
* Hogao
* Honey dill
* Hummus
* Muhammara
* Nam chim
* Nam phrik
* Nước chấm
* Skyronnes
* Sweet chili sauce
* Toum
* Tzatziki
* Zhug

Pickles and
preserves|

* Amba
* Atchara
* Cheong
* Chutney
* Green mango chutney
* Curtido
* Encurtido
* Fruit preserves
* Gari
* Horseradish
* Ljutenica
* Pepper jelly
* Piccalilli
* Pickled cucumber
* Pickled fruit
* Relish
* Chicago-style relish
* Sauerkraut
* Kimchi
* Sumbala
* Taba ng talangka
* Tomato jam
* Watermelon rind preserves

Spreads and pastes|

* Ajvar
* Anchovy paste
* Bagoong
* Biber salçası
* Beurre Maître d'Hôtel
* Chili paste
* Chrain
* Coconut jam
* Fish paste
* Gochujang
* Liver spread
* Kyopolou
* Maafe
* Malidzano
* Meat extract
* Bovril
* Murri
* Nut butter
* Palapa
* Pindjur
* Roe
* Caviar
* Sahawiq
* Tapai
* Wasabi
* Yeast extract
* Marmite
* Vegemite
* Zacuscă

Oils and liquids|

* Chili oil
* Halford Leicestershire Table Sauce
* Mustard oil
* Olive oil
* Patis
* Perilla oil
* Ponzu
* Salmoriglio
* Sesame oil
* Soy sauce
* Soup soy sauce
* Sweet soy sauce
* Toyomansi
* Syrup
* Worcestershire sauce
* Tonkatsu sauce

Spices and powders|

* Asín tibuok
* Chipotle
* Crushed red pepper
* Gomashio
* MSG
* Nutritional yeast
* Paprika
* Popcorn seasoning
* Salt and pepper
* Tekka
* Za'atar

Salads|

* Carolina style
* Coleslaw
* Kachumbari
* Kachumber
* Salsa
* Pico de gallo
* Salsa criolla

Dressings|

* Blue cheese dressing
* French dressing
* Ginger dressing
* Green goddess dressing
* Italian dressing
* Louis dressing
* Mayfair salad dressing
* Ranch dressing
* Russian dressing
* Salad cream
* Tahini
* Thousand Island
* Vinaigrette
* Wafu dressing

Ketchups|

* Banana ketchup
* Curry ketchup
* Fruit ketchup
* Mushroom ketchup

Mustards|

* Dijon mustard
* Honey mustard
* Karashi
* Kasundi
* Mostarda
* Spicy brown mustard
* Creole mustard
* Sweet mustard
* Tecuci mustard
* Tewkesbury mustard
* Turun sinappi
* Yellow mustard

Vinegars|

* Apple cider vinegar
* Balsamic vinegar
* Balsamic vinegar of Modena
* Black vinegar
* Kaong palm vinegar
* Malt vinegar
* Nipa palm vinegar

List articles|

* Accompaniments to french fries
* Brand name condiments
* Chutneys
* Fish pastes
* Fish sauces
* Indian condiments
* Indonesian condiments
* Japanese condiments
* Mayonnaises
* Mustard brands
* Hot sauces
* Pakistani condiments
* Philippine condiments
* Pickled foods

Accoutrements|

* Cruet-stand
* Sachet
* Salt and pepper shakers
* Squeeze bottle

* v
* t
* e

Jewish cuisine

History|

* Ancient Israelite cuisine
* 1902 kosher meat boycott
* Jewish-American patronage of Chinese restaurants

Types|

* Ashkenazi
* American
* Ethiopian
* Israeli
* Mizrahi
* Bukharan
* Mountain Jewish
* Moroccan
* Syrian
* Sephardi
* Yemenite

Religious dietary laws and related terms|

* Fleishig
* Hechsher
* Kashrut
* Kitniyot
* Kosher
* Kosher by ingredient
* Kosher airline meal
* Kosher for Passover
* Kosher restaurant
* Kosher style
* Mashgiach
* Milchig
* Pareve
* Shechita
* Treif

Chefs|

* Ron Ben-Israel
* Laura Frankel
* Ina Garten
* Gil Marks
* Joan Nathan
* Ruth Reichl
* Eyal Shani
* Michael Solomonov
* Yotam Ottolenghi
* Molly Yeh

Religious foods|

* Apples and honey
* Brisket
* Challah
* Charoset
* Dabo kolo
* Etrog
* Hanukkah gelt
* Maror
* Matzo
* Mishloach manot
* Mouna
* Pain petri
* Pekalach
* Showbread
* Teiglach
* Zeroa

Breads|

| Ashkenazi breads|

* Babka
* Challah
* Onion roll
* Pletzel
* Pumpernickel
* Rye Bread

|

Sephardic/Mizrahi breads|

* Bolo
* Challah
* Folar
* Jachnun
* Kubaneh
* Lachooh
* Laffa
* Lahmacun
* Lavash
* Malawach
* Manakish
* Markook
* Mouna
* Pain petri
* Pita
* Taboon bread
* Water challah

Ethiopian breads|

* Injera

Bagels and similar breads|

* Bagel
* Bagel toast
* Bagel with cream cheese
* Bialy
* Everything bagel
* Montreal-style bagel
* New York–style bagel
* Pizza bagel

Pancakes|

* Pesaha Appam
* Blintz
* Cheese latke
* Chremslach
* Keftes de prasa
* Kofta
* Latke
* Mofletta
* Noodle latkes

Sweets|

| Cakes and sweet pastries|

* Apple strudel
* Babka
* Basbousa
* Cheesecake
* Flourless chocolate cake
* Jewish apple cake
* Krantz cake
* Lekach
* Plum cake
* Rugelach

|

Other desserts|

* Baklava
* Ashure
* Bambalouni
* Bolo
* Carrot pudding
* Halva
* Halvah ice cream
* Jordan almonds
* Kogel mogel
* Krembo
* Lokum
* Malabi
* Marzipan
* Marunchinos
* Milky
* Mofletta
* Poppy seed roll
* Sesame seed candy
* Sfinj
* Sponge cake
* Sufganiyah
* Strudel
* Streuselkuchen

Cookies|

* Alfajor
* Biscochos
* Black and white cookie
* Chinese cookie
* Egg kichel
* Duvshaniot
* Hadji bada
* Hamantaschen
* Honey buttons
* Jewish almond cookie
* Jødekager
* Kichel
* Kipfel
* Linzer cookie
* Ma'amoul
* Macaroons
* Mandelbread
* Marunchinos
* Rainbow cookie
* Rugelach
* Tahini cookie

Pastries|

* Bichak
* Bourekas
* Boyoz
* Bulemas
* Chebureki
* Flódni
* Hojaldre
* Knish
* Nunt
* Pastelitos de hoja
* Pastilla
* Pirozhki
* Sambusak
* Ziva

Fried foods|

* Blintz
* Buñuelo
* Brik
* Carciofi alla giudia
* Churro
* Corn schnitzel
* Falafel
* Fatoot
* Fatoot samneh
* Fazuelos
* Fish and chips
* Fried cauliflower
* Fritas de prasa
* Gribenes
* Jelly doughnut
* Keftes de prasa
* Kibbeh
* Ktzitzot Khubeza
* Latke
* Matzah brei
* Noodle latkes
* Potatonik
* Sfinj
* Sufganiyot
* Teiglach
* Torrija
* Tulumba

Dumplings, pastas and grain dishes|

* Bsisa
* Bulgur
* Couscous
* Dampfnudel
* Egg noodles
* Dolma
* Farfel
* Fideos
* Freekeh
* Gefilte fish
* Germknödel
* Gondi
* Kasha
* Kasha varnishkes
* Kneidlach
* Kreplach
* Kibbeh
* Kubbeh
* Lokshen kugel
* Macaroni Hamin
* Manti
* Matzah ball
* Orez Shu'it
* Pelmeni
* Pierogi
* Pilaf
* Ptitim
* Shirin polo
* Shlishkes
* Soup mandels
* Tabbouleh
* Tahdig
* Vareniki

Casseroles and savory baked dishes|

* Almadrote
* Brisket
* Cholent
* Hamin
* Holishkes
* Jerusalem kugel
* Karnıyarık
* Kishka
* Knish
* Ktzitzot Khubeza
* Kugel
* Lokshen kugel
* Matzo lasagna
* Pom
* Potato kugel
* Potatonik
* Sólet
* Stuffed artichoke
* Stuffed cabbage
* Stuffed peppers
* Tagine
* Yakhna
* Yapchik

Snacks and other baked goods|

* Bamba
* Bissli
* Khachapuri
* Pitzuchim
* Pretzel
* Shkedei marak
* Stuffed dates

Sandwiches|

* Corned beef sandwich
* Hillel sandwich
* Pastrami on rye
* Rachel
* Reuben
* Sabich
* Sailor sandwich
* Shawarma

Egg dishes|

* Beitzah
* Fatoot samneh
* Haminados
* Hardboiled egg
* Matzah brei
* Matzoquiles
* Shakshouka

Meat dishes|

* Brisket
* Cholent
* Chopped liver
* Corned beef
* Gribenes
* Gondi
* Hamin
* Helzel
* Hot dog
* Jerusalem mixed grill
* Kebab
* Kibbeh
* Kishka
* Kofta
* Merguez
* Miltz
* Montreal smoked meat
* Pargiyot
* Pastilla
* Pastirma
* Pastrami
* Plov
* Sanbat wat
* Shawarma
* Schmaltz
* Shish kebab
* Shish taouk
* Sujuk
* Tagine

Fish dishes|

* Abudaraho
* Chraime
* Dressed herring
* Fish and chips
* Gefilte fish
* Gravlax
* Herring
* Ikra
* Kipper
* Lakerda
* Lox
* Pescado frito
* Pickled herring
* Schmaltz herring
* Smoked salmon
* Smoked whitefish
* Tarama
* Vorschmack
* Whitefish salad

Salads and pickles|

* Apio
* Eggplant salad
* Israeli salad
* Kosher dill pickle
* Matbucha
* Pickled cucumber
* Tabbouleh
* Torshi

Vegetable dishes|

* Bamia
* Dolma
* Stuffed cabbage
* Tzimmes

Soups and stews|

* Adom kubbeh
* Avgolemono
* Borscht
* Chamo kubbe
* Chicken noodle soup
* Chamin
* Chamo kubbeh
* Cholent
* Ghormeh sabzi
* Gondi
* Hamusta kubbeh
* Matzah ball soup
* Msoki
* Poike
* Sanbat wat
* Schav
* Sofrito
* Tarator

Cheeses and other dairy products|

* Akkawi
* Ayran
* Clarified butter
* Cottage cheese
* Cream cheese
* Farmer's cheese
* Feta
* Kashkaval
* Kefir
* Labneh
* Quark
* Sirene
* Smen
* Smetana
* Sour cream
* Strained yogurt
* Tzfat cheese

Condiments, dips and sauces|

* Applesauce
* Amba
* Baba ghanoush
* Charoset
* Chrain
* Filfel chuma
* Harif
* Harissa
* Hilbeh
* Hummus
* Horseradish
* Mikpah Ful
* Muhammara
* Mustard
* Resek avganiyot
* Spicy brown mustard
* Tahini
* Tatbila
* Zhoug

Beverages|

* Arak
* Beer
* Boukha
* Boza
* Cel-Ray
* Dr. Brown's
* Egg cream
* Grape juice
* Kedem
* Linden flower tea
* Mint lemonade
* Manischewitz
* Pomegranate juice
* Salep
* Seltzer
* Tallah
* Vodka Perfect
* Wine

Herbs, spices and seasonings|

* Anise
* Baharat
* Cardamom
* Cinnamon
* Consommé
* Dried onion
* Everything bagel seasoning
* Hawaij
* Montreal steak seasoning
* Licorice root
* Nigella seeds
* Poppy seed
* Sesame seeds
* Za'atar

Eateries|

* Appetizing store
* Dairy restaurant
* Deli
* Kosher

Related lists|

* List of foods with religious symbolism
* List of Jewish cuisine dishes
* List of kosher restaurants
* List of restaurants in Israel

* Category

* v
* t
* e

TRP channel modulators

TRPA|

| Activators|

* 4-Hydroxynonenal
* 4-Oxo-2-nonenal
* 5,6-EET
* 12S-HpETE
* 15-Deoxy-Δ12,14-prostaglandin J2
* α-Sanshool (ginger, Sichuan and melegueta peppers)
* Acrolein
* Allicin (garlic)
* Allyl isothiocyanate (mustard, radish, horseradish, wasabi)
* AM404
* ASP-7663
* Bradykinin
* Cannabichromene (cannabis)
* Cannabidiol (cannabis)
* Cannabigerol (cannabis)
* Cinnamaldehyde (cinnamon)
* CR gas (dibenzoxazepine; DBO)
* CS gas (2-chlorobenzal malononitrile)
* Cuminaldehyde (cumin)
* Curcumin (turmeric)
* Dehydroligustilide (celery)
* Diallyl disulfide
* Dicentrine (Lindera spp.)
* Farnesyl thiosalicylic acid
* Formalin
* Gingerols (ginger)
* Hepoxilin A3
* Hepoxilin B3
* Hydrogen peroxide
* Icilin
* Isothiocyanate
* JT-010
* Ligustilide (celery, Angelica acutiloba)
* Linalool (Sichuan pepper, thyme)
* Methylglyoxal
* Methyl salicylate (wintergreen)
* N-Methylmaleimide
* Nicotine (tobacco)
* Oleocanthal (olive oil)
* Paclitaxel (Pacific yew)
* Paracetamol (acetaminophen)
* PF-4840154
* Phenacyl chloride
* Polygodial (Dorrigo pepper)
* Shogaols (ginger, Sichuan and melegueta peppers)
* Tear gases
* Tetrahydrocannabinol (cannabis)
* Tetrahydrocannabiorcol
* Thiopropanal S-oxide (onion)
* Umbellulone (Umbellularia californica)
* WIN 55,212-2

|

Blockers|

* A-967079
* AM-0902
* Dehydroligustilide (celery)
* HC-030031
* Nicotine (tobacco)
* PF-04745637
* Ruthenium red

TRPC|

| Activators|

* Adhyperforin (St John's wort)
* Diacyl glycerol
* GSK1702934A
* Hyperforin (St John's wort)
* Substance P

|

Blockers|

* DCDPC
* DHEA-S
* Flufenamic acid
* GSK417651A
* GSK2293017A
* Meclofenamic acid
* N-(p-Amylcinnamoyl)anthranilic acid
* Niflumic acid
* Pregnenolone sulfate
* Progesterone
* Pyr3
* Tolfenamic acid

TRPM|

| Activators|

* ADP-ribose
* BCTC
* Calcium (intracellular)
* CIM-0216
* Cold
* Coolact P
* Cooling Agent 10
* Eucalyptol (eucalyptus)
* Frescolat MGA
* Frescolat ML
* Geraniol
* Hydroxycitronellal
* Icilin
* Linalool
* Menthol (mint)
* PMD 38
* Pregnenolone sulfate
* Rutamarin (Ruta graveolens)
* Steviol glycosides (e.g., stevioside) (Stevia rebaudiana)
* Sweet tastants (e.g., glucose, fructose, sucrose; indirectly)
* Thio-BCTC
* WS-12

|

Blockers|

* AMG-333
* Capsazepine
* Clotrimazole
* DCDPC
* Elismetrep
* Flufenamic acid
* Meclofenamic acid
* Mefenamic acid
* N-(p-Amylcinnamoyl)anthranilic acid
* Nicotine (tobacco)
* Niflumic acid
* Ononetin
* PF-05105679
* RQ-00203078
* Ruthenium red
* Rutamarin (Ruta graveolens)
* Tolfenamic acid
* TPPO
* TRPM4-IN-5

TRPML|

| Activators|

* EVP21
* MK6-83
* ML-SA1
* ML2-SA1
* PI(3,5)P2
* SF-22
* SN-2

|

Blockers|

* ML-SI3
* PI(4,5)P2

TRPP|

| Activators|

* Triptolide (Tripterygium wilfordii)

|

Blockers|

* Ruthenium red

TRPV|

| Activators|

* 2-APB
* 5,6-EET
* 9-HODE
* 9-oxoODE
* 12S-HETE
* 12S-HpETE
* 13-HODE
* 13-oxoODE
* 20-HETE
* α-Sanshool (ginger, Sichuan and melegueta peppers)
* Allicin (garlic)
* AM404
* Anandamide
* Bisandrographolide (Andrographis paniculata)
* Camphor (camphor laurel, rosemary, camphorweed, African blue basil, camphor basil)
* Cannabidiol (cannabis)
* Cannabidivarin (cannabis)
* Capsaicin (chili pepper)
* Carvacrol (oregano, thyme, pepperwort, wild bergamot, others)
* DHEA
* Diacyl glycerol
* Dihydrocapsaicin (chili pepper)
* Estradiol
* Eugenol (basil, clove)
* Evodiamine (Euodia ruticarpa)
* Gingerols (ginger)
* GSK1016790A
* Heat
* Hepoxilin A3
* Hepoxilin B3
* Homocapsaicin (chili pepper)
* Homodihydrocapsaicin (chili pepper)
* Incensole (incense)
* Lysophosphatidic acid
* Low pH (acidic conditions)
* Menthol (mint)
* N-Arachidonoyl dopamine
* N-Oleoyldopamine
* N-Oleoylethanolamide
* Nonivamide (PAVA) (PAVA spray)
* Nordihydrocapsaicin (chili pepper)
* Paclitaxel (Pacific yew)
* Paracetamol (acetaminophen)
* Phenylacetylrinvanil
* Phorbol esters (e.g., 4α-PDD)
* Piperine (black pepper, long pepper)
* Polygodial (Dorrigo pepper)
* Probenecid
* Protons
* RhTx
* Rutamarin (Ruta graveolens)
* Resiniferatoxin (RTX) (Euphorbia resinifera/pooissonii)
* Shogaols (ginger, Sichuan and melegueta peppers)
* Tetrahydrocannabivarin (cannabis)
* Thymol (thyme, oregano)
* Tinyatoxin (Euphorbia resinifera/pooissonii)
* Tramadol
* Vanillin (vanilla)
* Zucapsaicin

|

Blockers|

* α-Spinasterol (Vernonia tweediana)
* AMG-517
* AMG-9810
* Asivatrep
* BCTC
* Cannabigerol (cannabis)
* Cannabigerolic acid (cannabis)
* Cannabigerovarin (cannabis)
* Cannabinol (cannabis)
* Capsazepine
* DCDPC
* DHEA
* DHEA-S
* Flufenamic acid
* GRC-6211
* HC-067047
* Lanthanum
* Mavatrep
* Meclofenamic acid
* N-(p-Amylcinnamoyl)anthranilic acid
* NGD-8243
* Niflumic acid
* Pregnenolone sulfate
* RN-1734
* RN-9893
* Ruthenium red
* SB-366791
* SB-705498
* Tivanisiran
* Tolfenamic acid
* TRPV3-74a

See also: Receptor/signaling modulators • Ion channel modulators

Authority control databases: National |

* Germany
* Czech Republic
* Latvia

|

*[%DV]: Percentage of Daily Value
*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template
*[TRP]: Transient receptor potential
*[TRPA]: Transient receptor potential ankyrin channel
*[TRPC]: Transient receptor potential canonical channel
*[TRPM]: Transient receptor potential melastatin channel
*[TRPML]: Transient receptor potential mucolipin channel
*[TRPP]: Transient receptor potential polycystin channel
*[TRPV]: Transient receptor potential vanilloid channel