Mustard Day 2024 is on Saturday, August 3, 2024: everyone hates mustard these days

Saturday, August 3, 2024 is Mustard Day 2024. Events National Mustard Day

Mustard Day began on impulse by Jill Sengstock in 1988, before altering hands towards the National Mustard Museum in 1991. It’s goal is quite self explanatory to celebrate and honor among the world’s most widely used condiments. From Dijon to British, or perhaps a liberal helping with an All-American hotdog, this very day the time to voice your ex (without searching a little odd) for the favourite combination.Mustard is thought to become over 5000 years of age, coming initially from in India when it was initially cultivated in 3000BC. It had been then introduced to Britain through the Romans who have been the first one to utilize it like a condiment and pickling spice!We certainly think this very day cuts the mustard! (Pun greatly intended).

I love mustard. Mustard kicks ass!!!

What is mustard made from?

Mustard seed

Mustard seeds are the proverbially small seeds of the various mustard plants. The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B. hirta/Sinapis alba).

In the Indian subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil.

Mustard seedsmustard seed, yellow

Nutritional value per 100 g (3.5 oz)

Energy 470 kcal 1960 kJ

Carbohydrates 34.94 g

- Sugars 6.79 g

- Dietary fiber 14.7 g

Fat 28.76 g

- saturated 1.46 g

- monounsaturated 19.83 g

- polyunsaturated 5.39 g

Protein 24.94 g

Water 6.86 g

Vitamin A equiv. 3 μg 0%

Thiamin (Vit. B1) 0.543 mg 42%

Riboflavin (Vit. B2) 0.381 mg 25%

Niacin (Vit. B3) 7.890 mg 53%

Vitamin B6 0.43 mg 33%

Folate (Vit. B9) 76 μg 19%

Vitamin B12 0 μg 0%

Vitamin C 3 mg 5%

Vitamin E 2.89 mg 19%

Vitamin K 5.4 μg 5%

Calcium 521 mg 52%

Iron 9.98 mg 80%

Magnesium 298 mg 81%

Phosphorus 841 mg 120%

Potassium 682 mg 15%

Sodium 5 mg 0%

Zinc 5.7 mg 57%

Percentages are relative to US

recommendations for adults.

Source: USDA Nutrient database

In the Indian subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil.

History

The French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the 1400s. Pope John XXII was particularly fond of mustard, and created a new position in the Vatican, 'grand moutardier du pape', or 'mustard maker to the pope'.

Cultivation

Mustard seeds generally take 3-10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mustard seeds in fact grow into trees, not shrubs.

Mustard grows well in temperate regions. Major producers of mustard seeds include Hungary, Great Britain, India, Canada (36%) and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts. [1]

Preparation

Mustard oil can be extracted from the seeds. The seeds, particularly the white ones, can also be ground into flour, and mixed to a thick paste with a little water to make the condiment mustard. The ground mustard powder is usually mixed with ordinary flour to reduce the strength of the resulting condiment.

Other ingredients can be used to mix mustard, for example, sugar, honey, vinegar, wine, or milk.

When initially mixed the sauce is mild in flavor, but it develops in time. Strong mustard has a very powerful (and painful) effect on the nasal membranes if eaten carelessly.

The whole seeds can be soaked in liquid before grinding to create whole grain mustard.

It is possible to buy prepared mustard in many places.

Battling with mustard algea?

Mustard algae has a yellowish tinge and usually grows in patches on the pool bottom and walls (usually the walls) and not in the actual water column. Get your water chemistry balanced, and use a poly quat based algaecide (it isn't cheap, don't confuse it with the stuff that is). With a poly quat, you can actually get results even with elevated chlorine levels after a shock, which you can't do with the cheap stuff. Additionally, brushing the affected areas exposes the algae cells underneath to chemical action, both chlorine and the algaecide. Vac the pool when it's settled and clean out the filter.

Mustard algae is actually quite prevalent now, as this is the time of year for it so if your yard is prone to it (contaminants blowing into the pool carrying the spores) it'll recur unless you go on a maintenance program that includes slightly higher than normal free available chlorine (2.0- 3.0) and the regular use of small amounts of that poly quat algaecide.