Where does the pungent taste of mustard come from? Well, unlike most spices it is naturally ascribed to its acidic properties. But, How do you know that you’re still curating a mustard collection that’s usable and not just hoarding mustards that are past their expiry date?
Mustard seeds utilize chemical compounds as a defense mechanism, and when the seeds’ cells are damaged, an enzyme is released that breaks these compounds into an irritant and a sugar, producing the pungent flavor we enjoy.
Unraveling the Roots of Confusion
When we refer to food going ‘bad,’ we’re typically talking about its inevitable change due to the action of microbes in the environment. The good part is that we have a way to slow this process down.
It is stated that “the more acidic or salty your mustard, the longer it will last.” This is because vinegar and salt, which are used in fermentation, create an environment that inhibits the growth of harmful microbes.
But how does this impact the refrigeration of mustard? Let us see!