How To Make the Best Chinese Hot Mustard (With Recipe Video) (2024)

FAQs

What makes Chinese hot mustard so hot? ›

No chili or hot sauce is added to Chinese hot mustard; that bite comes naturally with brown mustard seeds which are used to make this type. The kick is caused by the breakdown of two sulphur compounds called sinigrin and myrosin.

Ingredients: water, mustard, seasoning (mustard, salt, sugar, xanthan gum, oleoresin turmeric, potassium sorbate, and sodium benzoate), and sugar.

However, there is one major difference: While English mustard uses a combination of mild yellow mustard seeds and hotter brown seeds, Chinese mustard uses the hotter, brown mustard seeds only.

Chinese hot mustard, which can be found as a powder in the spice aisle, or as a sauce in the condiment section, is made from brown mustard seeds.

I won't pretend I can pronounce these words or understand the whole science behind it but here's the gist: Mustard has an enzyme called myrosinase which breaks down glucosinolates into isothiocyanates when combined with cold water, producing the characteristic heat of hot mustard.

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

Also called Chinese hot mustard. a sharply spicy condiment, prepared from the ground seeds of the cruciferous plant Brassica juncea and commonly served with Chinese and other Asian foods. Botany. the plant B.

Good for maintaining blood pressure (risk of hypertension) ➠ Benefits from high content of water, calcium and potassium. Balance the level of blood acidity ➠ Benefits from high content of calcium. Minimizing anemia ➠ Benefits from high content of iron and riboflavin.

Karashi is a yellow Japanese mustard made from crushed mustard seeds mixed with horseradish. Unlike most European varieties and standard Western yellow mustard which generally are diluted with other mix-ins like vinegar, karashi is much hotter.

Hot Chinese mustard will make a spicy mustard, whereas a regular Ground Yellow Mustard will produce something a little bit more mellow.

Why is it called Chinese mustard? ›

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) where the mustard seeds were ground and made into paste.

Chinese mustard is simple and uncomplicated to make with dry mustard, white pepper, and water.

Chinese mustard begins with brown mustard seeds, just like many other mustards with a kick, including spicy brown and whole grain. According to Spruce Eats, the seeds are dried and then ground into a fine powder. The powder is then mixed with cold water — and this is key to getting that heat.

Yellow mustard, spicy mustard and dijon mustard all have very similar nutritional profiles. They are low in calories, sugar and fat, which makes them an excellent addition to a dish, especially if the goal is weight management.

Chinese mustard is pungent, spicy and strong in taste, and it'll wake your taste buds up immediately with its horseradish-like heat. Like wasabi, it has sinus-clearing properties. Even a whiff will make your nostrils flare!

Taiwanese cuisine often features a wide range of chili peppers, from milder varieties like jalapenos to more intense ones like habaneros. The Sichuan province in China is known for its spicy flavorings such as chili oil and Sichuan pepper – both of which are used heavily in dishes like Kung Pao Chicken and Mapo Tofu.

Adding hot water will reduce the peppery flavor because it breaks down the enzymes. Vinegar and refrigeration will stabilize the mustard to some degree.

Sichuan pepper (Zanthoxylum piperitum), usually known as huajiao 花椒 (flower pepper) in China today, serves as a good example to show the historical "piquant" flavor of Sichuan cuisine prior to the introduction of the hot pepper.