What Makes Hot Mustard Hot?
Readers write periodically asking this question. I can understand their confusion. After all, the recipe for hot mustard is quite simple: dry mustard, cold water, perhaps some rice wine. What is it about this seemingly simple preparation that gives China’s most popular table condiment its strong bite? The answer lies in the chemical properties of mustard seeds. Mustard seeds come from the mustard plant, a member of the cabbage family. They contain two sulphur compounds, myrosin and sinigrin, as well as an enzyme, myrosinase. When the seeds are broken and water is added, the enzyme breaks down the sulphur compounds. The result is the sharp tasting oil that gives mustard its pungency, and helps explain why the name mustard comes from the Latin words mustum (much) and ardens (burning). In the case of prepared mustards, the reaction is toned down by using additives such as flour. The actual flavor of prepared mustard will depend on a number of factors, including the type of seeds used, how
