# The Surprising Science Behind Mustard's Pungent Kick
Written on
Chapter 1: Mustard's Unique Appeal
How do you enjoy your hot dogs? With ketchup, onions, or something else? Regardless of your choice, one condiment reigns supreme—mustard.
As a Brit, I may not be the ultimate authority on hot dogs, considering I don’t indulge in them frequently. However, if I were to have one, it would undoubtedly be slathered in generous amounts of mustard.
If you've perused my other food-related posts, you'll know I have a penchant for spicy flavors. While I may shy away from many challenges in life, I embrace heat when it comes to food. My spice cabinet is always stocked with several varieties of chili and mustard, ready for any culinary adventure.
Section 1.1: The Sensation of Heat
Have you ever experienced the unique sensation of mustard's heat? Unlike the burning from chili peppers, mustard's kick is felt at the back of the nose. What causes this difference?
Mustard seeds contain substances known as glucosinolates. When these seeds are crushed, they release an enzyme called myrosinase, which converts glucosinolates into isothiocyanates, the compounds responsible for mustard's pungency. Interestingly, mustard oil becomes more intense when mixed with cold water, which can even harm the skin.
Section 1.2: How Mustard Affects Our Senses
When you consume mustard, the isothiocyanates travel to your sinuses, creating that distinctive burning sensation. Other condiments like horseradish and wasabi contain similar compounds and evoke a comparable effect.
Raise your hand if you've ever overindulged in wasabi at a sushi place! I certainly have.
Chapter 2: The Brassica Connection
Mustard belongs to the Brassica family, which includes kale and cabbage—all of which contain compounds that can produce isothiocyanate molecules. These molecules likely serve as a natural defense mechanism against predators, such as rodents.
Ironically, despite mustard's evolutionary effort to deter hungry creatures, we humans consume vast quantities of it.
The use of mustard dates back thousands of years, with evidence suggesting that prehistoric Europeans incorporated it into their cooking. Mustard seeds have even been discovered in ancient Egyptian tombs.
Can't get enough of mustard? Good news! There’s a museum entirely dedicated to this beloved condiment. Yes, that’s right—add it to your must-visit list!
Key sources:
- "What Makes Mustard Hot?" by Peggy Trowbridge Filippone, The Spruce Eats, 2018.
- "Mustard — Mustard Seeds," EDinformatics.com, 2005.
- "The Science of Spiciness," TED-Ed, 2014.
Want to learn more about my writing and interests? Check out the link below:
Who I am and what I like to write about (plus a disclaimer for my stories — yawn!)
Ah, I see you have stumbled upon my profile page — lovely to meet you!