The Science of Spice

Flavour Group | SULPHUROUS COMPOUNDS | Mustard 179

BLENDING SCIENCE

Mustard’s heat is produced by sulphur-containing isothiocyanates, which, unlike other pungent compounds,

vaporize at body temperature to have a nose-filling pungency. The complex flavour profile also includes

pine-like pinene, ground-coffee-like furanmethanethiol, malty, peachy 3-methylbutanal, and popcorn-like

2-acetyl-1-pyrroline. Nutty, roasted pyrazine flavours are produced by toasting the seeds.

Parsnips Add a spoonful of wholegrain mustard

to a creamy parsnip bake.

Haricot beans Combine English mustard powder

with molasses and add to a haricot bean casserole.

Rabbit Add a spoonful of mustard to braised

rabbit with tarragon.

Fish Fry brown mustard seeds in ghee with

other warming spices, adding tomatoes and onion

to make a sauce for fried or steamed fish.

Cheese Sprinkle mustard seeds over strips

of puff pastry with grated strong cheese to make

cheese straws.

Kitchen

creativity

White mustard seeds have a mild taste and are used in pickling and to make

American yellow mustard. Brown mustard seeds are much hotter, often featuring

in Indian cuisine. Black seeds have a fine aroma but are less common.

Damage mustard seeds to release

the myrosinase enzyme by crushing

or cooking them.

Soak cracked mustard seeds in water

for several minutes before cooking to

allow the myrosinase enzyme to work and

so obtain maximum flavour and heat.

Create a rich variety of nutty and roasted

pyrazine flavour compounds by toasting

the seeds before use.

RELEASE THE FLAVOUR

Whole seeds are bland: the hot spicy

isothiocyanates are only formed when a

defensive enzyme called myrosinase

breaks out of damaged cells to act on

specific molecules – sinalbin in white

mustard, stronger singrin in black and

brown. However, myrosinase only

functions when water is present.

BLENDS TO TRY

Try these recipes for classic

blends featuring mustard, or

why not adapt them with some

blending science?

Panch phoran p43

Vindaloo paste p44

FOOD PARTNERS

MUSTARD

Mu

combine with other

pinene-containing

spices for more

woodiness:

cumin has pine

and slightly bitter

earthiness with some

peppery aroma

bay brings fresh,

slightly medicinal

herbiness to the mix

combine with other

hot, penetrating

spices for rounded

pungency:

chilli adds varying

degrees of heat from

capsaicinoids

garlic brings

pungency from allicin,

with sweet citrus

ginger delivers

zesty pungency,

adding earthy and

floral citrus notes

black pepper

brings woody warmth

pair with spices

that complement

the roasted, nutty

flavours:

nigella adds

earthy, woody flavours

with notes of oregano

and charred onion

sesame seeds

contribute harmonizing

nutty flavours when

roasted

add deep, complex

flavour spices:

cacao and mustard

seed complement

each other remarkably

well, in both sweet

and savoury dishes

PINENE

woody | pine |

herbal

PYRAZINES

nutty | roasted |

sweet

VARIOUS

COMPOUNDS

coffee | peach |

chocolate

ISOTHIOCYANATES

hot | peppery |

penetrating

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