Many people have misunderstood that yellow mustard and green mustard are actually two condiments

Source: Life Times

Yang Shihan, nutritionist of the Department of Nutrition of Shanghai Ruijin Hospital (North Branch).

Yellow mustard and green mustard, although both have the name "mustard", are actually two different condiments. Yellow mustard, also known as mustard and mustard powder, is a seasoning made from mature mustard (brassica cruciferous family) seeds, which are generally yellow and are commonly referred to as mustard. Yellow mustard has a slightly bitter, spicy flavor and was an important spice for spicy lovers before the pepper was introduced to China. Green mustard is a sauce made from the rhizomes of wasabi (cruciferous genus Ofs) and is bright green in color. Green wasabi has a strong spicy taste, the spicy smell is stronger than wasabi, the taste is sweet, mostly used in Japanese cuisine.

Wasabi and wasabi belong to "cousins", perhaps because the taste of the two is relatively similar, so in the Chinese, wasabi was mistakenly translated as wasabi, and now the convention can not be changed. Their taste is mainly derived from isothiocyanate compounds, which are produced after the plant tissue is broken (such as chewing, grinding, crushing), and enters the nasal cavity through the mouth, bringing irritation. Compared with the crazy mustard greens on the ground, wasabi is delicate and difficult to serve, and is very picky about the growing environment, and is currently only cultivated in Some areas of Japan and southern China. Wasabi generally takes 3 years to grow before it can be served, and it takes 5 years for good ones. Such a harsh growth environment and a long growth period have led to high prices for wasabi. Moreover, isothiocyanate has a strong volatile nature, and it will slowly lose after 15 minutes of crushing, and it needs to be ground and eaten. Therefore, most of the green mustard in circulation on the market is made with horseradish or a small amount of wasabi mixed with horseradish and colored. Compared with horseradish, the taste of wasabi is softer, less rushed, and the staying power dissipates quickly, leaving only a faint fragrance and freshness in the mouth.

To sum up, the "mustard" bought in ordinary Japanese food stores and supermarkets is actually horseradish, while the "mustard" eaten freshly in high-grade Japanese food is actually wasabi; only yellow mustard is the real mustard. These three different plants are mixed because their special flavors all come from the same chemical: isothiocyanates.

This article is from Life Times and represents only the author's views. The National Party Media Information Public Platform provides information dissemination services.

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