# Chinese mustard **URL:** \ **Category:** Cafe Society\ **Created:** [December 1, 2002, 1:53am UTC](https://boards.straightdope.com/t/chinese-mustard/139712 "2002-12-01T01:53:37Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![ivylass](https://avatars.discourse-cdn.com/v4/letter/i/9de053/32.png) [@ivylass](https://boards.straightdope.com/u/ivylass)\ **Post date:** [December 1, 2002, 1:53am UTC](https://boards.straightdope.com/t/chinese-mustard/139712/1 "2002-12-01T01:53:37Z")
Now that my [craving](http://boards.straightdope.com/sdmb/showthread.php?s=&threadid=146652) for Chinese food has been satisfied (sesame chicken, egg roll, and wonton soup for lunch) I was wondering… What’s in Chinese mustard that makes it so spicy? Are there special peppers or spices? ---
**Author:** ![fizgig](https://avatars.discourse-cdn.com/v4/letter/f/f04885/32.png) [@fizgig](https://boards.straightdope.com/u/fizgig)\ **Post date:** [December 1, 2002, 2:07am UTC](https://boards.straightdope.com/t/chinese-mustard/139712/2 "2002-12-01T02:07:08Z")
From: [ManCan.com](http://www.mancan.mb.ca/mustard.html) > [@](#): > > There are two types of isothiocyanates found in mustard; a volatile type is found in brown and oriental mustard and a non-volatile type is found in yellow mustard, and this important difference governs the type of flavour perception: from brown and oriental the pungency rises up to the back of the nose, and is of a fachrymatory nature, whereas from yellow the flavour is a hot taste within the mouth, with some sweetness as well. > Mustard products based on brown and oriental types are therefore, aromatic and spicy (Dijon), but if based on yellow they are of a mild sweetish heat (American). If based on both brown and yellow, (English) they are both hot and pungent to the taste. > . > . > . > Oriental Mustard Seed (Brassica Juncea) > > This very hot and pungent seed has a higher oil content than brown, and is not often used for other than mustard flour production. > > Mainly used as a low grade Chinese mustard, but also is used as an ingredient by some spice blending houses for its hot, pungent properties. It does not have the moisture absorption properties of ground yellow mustard. ---
**Author:** ![False\_God](https://avatars.discourse-cdn.com/v4/letter/f/ee7513/32.png) [@False\_God](https://boards.straightdope.com/u/False_God)\ **Post date:** [December 1, 2002, 2:31am UTC](https://boards.straightdope.com/t/chinese-mustard/139712/3 "2002-12-01T02:31:47Z")
You can make Chinese-style mustard by taking dry Colman’s, adding some water, salt and vinegar and stirring for about five minutes. Very hot and spicy! I have a theory that more stirring gets more of the volatile oils out of the mustard, therefore making it hotter. ---
**Author:** ![MikeG](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikeg/32/4329_2.png) [@MikeG](https://boards.straightdope.com/u/MikeG)\ **Post date:** [December 1, 2002, 4:42am UTC](https://boards.straightdope.com/t/chinese-mustard/139712/4 "2002-12-01T04:42:46Z")
Colmans yes! Also, make surethe water is cold, it will be smoother and hotter (better absorption I guess) I use my finger to stir it inlike mixing cornstarch, finger is good at finding lumps. Let the mustard rest for a day before eating, it tasted better. I skip the vinegar usually, but if you do use it, be very sparing with it. I usually make the mustard sans vinegar, then before serving, I taste and will add a drop or two as needed. ---
**Author:** ![JonScribe](https://avatars.discourse-cdn.com/v4/letter/j/3be4f8/32.png) [@JonScribe](https://boards.straightdope.com/u/JonScribe)\ **Post date:** [December 1, 2002, 6:44am UTC](https://boards.straightdope.com/t/chinese-mustard/139712/5 "2002-12-01T06:44:52Z")
It’s not that its particularly spicy or hot, but the “warmth” that invades your sinuses from, I’m guessing, the volatile oils. Fizgig, thanks for the answer. I started a similar thread many months ago and never got a satisfactory response. Guess Cecil was busy that night. ---
**Author:** ![dougie\_monty](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@dougie\_monty](https://boards.straightdope.com/u/dougie_monty)\ **Post date:** [December 1, 2002, 9:11am UTC](https://boards.straightdope.com/t/chinese-mustard/139712/6 "2002-12-01T09:11:33Z")
I bet the Chinese brown peppers (that we sometimes get in our take-out Chinese food) are hotter than japaleños, too. :eek: 😃