Mustard (condiment) - Wikipedia

Condiment made from mustard seeds This article is about the condiment. For other uses, see Mustard (disambiguation). Mustard

Course	Condiment
Region or state	Worldwide distribution
Main ingredients	Mustard seed, water, vinegar, salt
Cookbook: Mustard   Media: Mustard

Mustard is a condiment made from the seeds of a mustard plant, which may be the white/yellow mustard (Sinapis alba), brown mustard (Brassica juncea), or black mustard (Rhamphospermum nigrum).

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy.

Mustard is commonly paired with meats, vegetables, and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, relishes, and marinades. As a paste or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa,[1] making it one of the most popular and widely used spices and condiments in the world.[2]

Etymology

The English word mustard derives from Anglo-Norman mustarde and Old French mostarde (Modern French: moutarde). This comes from Latin mustum ("must"), which was a condiment made by mixing grape must with ground mustard seeds to form a paste.[3] Generally called Senf in German, mustard is also known in northern Germany by the similar word Mostrich.[4] First attested in English in the late 13th century, 'mustard' was used as a surname a century earlier.[5]

History

Evidence of mustard in the archaeological record is scarce since species in the Brassicaceae family do not accumulate silica and therefore do not produce phytoliths.[6]

The earliest evidence of humans using mustard plants as food dates to the Pre-Pottery Neolithic site of Jerf el Ahmar in Syria. Here ground mustard seeds identified as belonging to the genus Sinapis were part of a "seed cake" that has been dated to between 9224 and 8753 BC.[7]

Archaeological excavations in the Indus Valley have revealed that mustard was cultivated there. The Indus Valley Civilization existed until about 1850 BC.[8]

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 BC), when the mustard seeds were ground and made into paste. It was often used in the royal courts during the Zhou Dynasty to help whet the appetite for the later courses in a meal.[9]

The Romans mixed unfermented grape juice (the must) with ground mustard seeds (called sinapis) to make ‘burning must’, mustum ardens.[3] A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookery book from the late fourth or early fifth century: the recipe calls for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce, and oil, and was intended as a glaze for spit-roasted boar.[10]

In the 10th century the monks of Saint-Germain-des-Prés in Paris began their own production of mustard.[11] The first appearance of mustard-makers on the royal registers in Paris was in 1292.[12] Dijon, France, had become a recognized centre for mustard making by the 13th century.[11] The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 320 litres (70 imp gal) of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336.[13] In 1877 one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard-maker with a unique recipe containing white wine, and Auguste Poupon, his financial backer.[14] Their success was aided by the introduction of the first automatic mustard-making machine.[14] In 1937 Dijon mustard was granted an Appellation d'origine contrôlée.[11] Owing to its long tradition of mustard making Dijon is regarded as the mustard capital of France.[11]

The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury, which was written by King Richard II's master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed.[15] The town of Tewkesbury was well known for its high-quality mustard balls, originally made with ground mustard mixed with horseradish and dried for storage,[16] which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare's play King Henry the Fourth, Part II.[17]

The use of mustard as a hot dog condiment is said to have been first seen in the United States at the 1904 St. Louis World's Fair, when the bright-yellow French's mustard was introduced by the R.T. French Company.[18]

Culinary uses

Mustard, yellow

Nutritional value per 100 g (3.5 oz)
Energy	276 kJ (66 kcal)
Carbohydrates	6 g
Sugars	3 g
Dietary fibre	3 g
Fat	3 g
Protein	4 g
Vitamins and minerals Minerals Quantity %DV† Magnesium 11% 48 mg Potassium 5% 152 mg Sodium 49% 1120 mg
†Percentages estimated using US recommendations for adults,[19] except for potassium, which is estimated based on expert recommendation from the National Academies.[20]

Mustard is most often used at the table as a condiment on cold and hot meats.[21] It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. It is also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and Belgium, mustard is mainly used as a seasoning of croquettes, bitterballen, and cheese, and commonly used to make mustard soup, which includes mustard, cream, parsley, garlic, and pieces of salted bacon.

Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water.[22][23][24] Added to Hollandaise sauce, mustard can inhibit curdling.[25]

Mustard can be added to dishes as a primary spice, which is popular in East Indian cuisine. Added to mixed vegetables or fish curries, it can impart a unique flavour to some of the Indian recipes.

Nutritional value

As a condiment mustard averages about 5 kcal per teaspoon.[25][26] Some of the many vitamins and nutrients found in mustard seeds are selenium and omega 3 fatty acid.[27]

Preparation

The many varieties of prepared mustards have a wide range of strengths and flavours, depending on the variety of mustard seed and the preparation method. The basic taste and "heat" of the mustard are determined largely by seed type, preparation, and ingredients.[28][29] Preparations from the white mustard plant (Sinapis alba) have a less pungent flavour than preparations of black mustard (Brassica nigra) or brown mustard (Brassica juncea). The temperature of the water and concentration of acids such as vinegar also determine the strength of a prepared mustard; hotter liquids and stronger acids denature the enzymes that give mustard its strong flavour. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal.[30]

Mustard oil can be extracted from the chaff and meal of the seed.

Hot table mustard can be prepared at home by mixing ground mustard powder to the desired consistency with water or an acidic liquid such as wine, vinegar, milk or beer, and letting it stand for ten minutes.[31] It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent, but deteriorates rapidly.[32]

Flavours

The mustard plant itself has a sharp, hot, pungent flavour.

Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavours and intensities.

• Allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp, hot, pungent sensation in mustards and in horseradish, wasabi, and garlic, because they stimulate the heat- and acidity-sensing TRPV ion channel TRPV1 on nociceptors (pain-sensing nerve cell) in the mouth and nasal passages. The heat of prepared mustard can dissipate with time.[33] This is due to gradual chemical break-up of 4-hydroxybenzyl isothiocyanate.
• Sulforaphane, phenethyl isothiocyanate, and benzyl isothiocyanate create milder and less pungent intensities and flavours as when found in broccoli, brussels sprouts, watercress, and cabbages.
• The sulfoxide unit in sulforaphane is structurally similar to a thiol, which yields onion or garlic-like odours.

Prepared mustard condiment may also have ingredients giving salty, sour (vinegar), and sweet flavours. Turmeric is often added to commercially prepared mustards, mainly to give them a yellow colour.

Storage and shelf life

Prepared mustard is typically sold in glass jars, plastic bottles, or metal squeeze tubes.[34] Because of its antibacterial properties and acidity, mustard does not require refrigeration for safety; it will not grow mould, mildew, or harmful bacteria.[35] Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavour, or brown from oxidation.[35] Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste.[36]

When whole mustard seeds are crushed and mixed with a liquid, an enzyme is activated that releases pungent sulfurous compounds, but they quickly evaporate. An acidic liquid, such as wine or vinegar, produces longer-lasting flavour by slowing the reaction.[32] However prepared mustard loses its pungency over time; the loss can be slowed by keeping a sealed container (opaque or in the dark) in a cool place or refrigerator.[37]

Varieties

Mustards come in a wide variety of preparations which vary in the preparation of the mustard seeds and which other ingredients are included. The mustard seed husks may be ground with the seeds, or winnowed away after the initial crushing.

Locations renowned for their mustard include Dijon and Meaux in France; Norwich and (historically) Tewkesbury in England; and Düsseldorf, Bautzen, and Bavaria in Germany.

American yellow mustard

The most common mustard in the United States was introduced in 1904 by George J. French as "cream salad mustard". In the US it is usually called "yellow mustard", or sometimes "hot dog" or "ballpark" mustard because of its traditional popularity on hot dogs at baseball games. This variety has become popular in other countries, where it is sometimes referred to as "American mustard".

American yellow mustard is made from the less-piquant yellow mustard seeds, with a high proportion of vinegar. It is a very mild prepared mustard and has a bright yellow colour due to the inclusion of turmeric powder. Yellow mustard is regularly used to top hot dogs, sandwiches, pretzels, and hamburgers. It is also an ingredient in many potato salads, barbecue sauces, and salad dressings.

Spicy brown mustard

Spicy brown mustard, also known as deli-style mustard, is common in the United States. It includes some coarsely ground brown mustard seeds, giving it a speckled appearance and a spicier flavour than American yellow mustard. Some deli-style mustards also incorporate horseradish for additional heat. A variety popular in Louisiana is called Creole mustard, which is much coarser than most spicy brown types.

Dijon mustard

Main article: Dijon mustard

Dijon mustard originated in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar with verjuice, the acidic "green" juice of unripe grapes.[38] Most Dijon mustards today contain white wine rather than verjuice.

"Dijon mustard" is not a protected food name. While mustard factories still operate in Dijon and adjoining towns, most Dijon mustard is now manufactured elsewhere.

English mustard

Prepared English mustard is bright yellow with a relatively thick consistency. It is made with a combination of yellow and brown seeds and is stronger than many other mustards as it has a low acid content. It is particularly suited to flavouring as a cooking ingredient but is also used as a table condiment for cold and hot meats. A woman based in Durham by the name of Mrs Clements was the first person to sell English mustard in a prepared format in 1720.[39][40] The best-selling brand of English mustard is Colman's of Norwich. Colman's began by selling mustard powder in the company's trademark yellow tin, which it introduced in 1814.

French mustard

Not to be confused with French's.

French mustard is a dark brown, mild, tangy, and sweet mustard that, despite its name, is not French in origin. French mustard is particular to the UK and was invented by Colman's in 1936.[41] It became a popular accompaniment to steak in particular. Colman's ceased retail production of French mustard in 2001 after Unilever, which now owns Colman's, was ordered to stop selling it by the European Union following its takeover of the rival mustard-maker Amora–Maille in 2000.[42] Many British supermarkets still offer their own version of French mustard.

Fruit mustards

Fruit and mustard have been combined since the Lombard creation of mostarda di frutta in the 14th century.[13] Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat and game, and were said to be a favourite of the Dukes of Milan. Traditional variations of fruit mustards include apple mustard (traditional in Mantua and very hot), quince mostarda (or mostarda vicentina, mild and with a jam-like appearance), and cherry mustard. In various areas of Italy, the term mostarda refers to sweet condiments made with fruit, vegetables, and mosto, grape juice that gets simmered until syrupy.

Honey mustard

"Honey mustard" redirects here. For other uses, see Honey mustard (disambiguation).

Honey mustard is a blend of mustard and honey.[43] It is commonly used both on sandwiches and as a dip for finger foods such as chicken fingers. It can also be combined with vinegar or olive oil to make a salad dressing.

Hot mustard

The term "hot mustard" is used for mustards prepared to bring out the natural piquancy of the mustard seeds.[33] This is enhanced by using more pungent black or brown mustard seeds rather than yellow mustard seeds, and the low acidity of the liquid used.[33][29] Karashi is a variety of hot mustard originating in Japan. Hot mustard is also a common condiment in Chinese and Korean cuisine.[44][45]

Hot pepper mustard

Chilli peppers of various strengths are used to make a variety of mustards more piquant than plain mustard. Chilis or a hot sauce such as Sriracha made from chilis are added to mustards of different base styles such as yellow mustard, brown mustard, or spirit mustards.

Spirit mustards

Spirit mustards are made with alcoholic distilled spirits. Variations include Arran mustards with Scotch whisky, brandied peach mustard, cognac mustard, Irish "pub" mustard with Irish whiskey, and Jack Daniel's mustard.[46]

Sweet mustard

Sweet mustard is sweetened with sugar. It is common in Bavaria, where it is typically served with Weißwurst or Leberkäse. Moutarde douce is a sweetened mustard usually containing other herbs found in France, though less common than Dijon style. Other types of sweet mustards are known in Austria and Switzerland. Sweet mustard from Tecuci, Romania, is a variety very popular in Southeastern Europe and is suitable for grilled meats such as mititei.

Whole-grain mustard

In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavours and strengths can be achieved through different blends of mustard seed species. Groningen mustard and others are examples of mustards with partially ground grains.

Allergies

A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavoured than most commercial preparations.[47]

Any part of the mustard plant can also, rarely, cause allergic reactions in some people, including anaphylaxis. In the European Union labelling the presence of mustard in packaged food is compulsory, either as an ingredient or even as unintended contamination in trace amounts. The Regulation (EC) 1169/2011[48] on food-labelling lists 14 allergens, including mustard, the presence of which in packaged food must be clearly indicated on the label as part of the list of ingredients, using a distinctive typography (i.e. bold, capitals).

See also

• List of mustard brands
• National Mustard Museum
• Ketchup
• Mustard gas

References

1. ^ Hazen, p. 13
2. ^ García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez- (2016). "Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets". Annals of the New York Academy of Sciences. 1379 (1): 3–16. Bibcode:2016NYASA1379....3G. doi:10.1111/nyas.13045. PMID 27153401. S2CID 13782295.
3. ^ a b Hazen, p. 6
4. ^ "Mostrich". Langenscheidt. PONS Langenscheidt GmbH. Retrieved 10 July 2025.
5. ^ "mustard". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
6. ^ Blinnikov, Mikhail S.; Bagent, Chelsey M.; Reyerson, Paul E. (February 2013). "Phytolith assemblages and opal concentrations from modern soils differentiate temperate grasslands of controlled composition on experimental plots at Cedar Creek, Minnesota". Quaternary International. 287: 101–113. Bibcode:2013QuInt.287..101B. doi:10.1016/j.quaint.2011.12.023.
7. ^ Willcox, George (June 2002). "Charred plant remains from a 10th millennium B.P. kitchen at Jerf el Ahmar (Syria)". Vegetation History and Archaeobotany. 11 (1–2): 55–60. Bibcode:2002VegHA..11...55W. doi:10.1007/s003340200006. ISSN 0939-6314.
8. ^ "Indus civilization". Encyclopedia Britannica.
9. ^ Cailin, C.; Guangfan, Z.; Yonghong, F.; Yuan, Z.; Xuequn, C. (1995). "Discussion on the origin of mustard (Brassica Juncea) in China". Acta Hortic. 402 (402): 431–433. doi:10.17660/ActaHortic.1995.402.71.
10. ^ Antol, Marie Nadine. The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties, and Healthful Benefits of Mustard. Avery Publishing Group, 1999, p. 16.
11. ^ a b c d Hazen, p. 10.
12. ^ Antol, p. 19
13. ^ a b Antol, p. 19.
14. ^ a b Antol, p. 21.
15. ^ Antol, pp. 21–22.
16. ^ "BBC Food – How English mustard almost lost its name". BBC Food. Archived from the original on 19 April 2013. Retrieved 9 October 2014.
17. ^ Antol, p. 22.
18. ^ Antol, p. 23.
19. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
20. ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
21. ^ Park, Kun-Young; Kwon, Dae Young; Lee, Ki Won; Park, Sunmin (2018). Korean Functional Foods: Composition, Processing and Health Benefits. CRC Press. ISBN 9781351643696. Retrieved 10 September 2018.
22. ^ "Flavor Story: Ground Mustard | McCormick". www.mccormick.com. Retrieved 21 June 2018.
23. ^ Eats, Serious. "What's the Point of a Vinaigrette? | The Food Lab". www.seriouseats.com. Retrieved 21 June 2018.
24. ^ Akis, Eric. "Ask Eric: Mustard makes magic in vinaigrette". Times Colonist. Retrieved 21 June 2018.
25. ^ a b Sawyer, p. 24.
26. ^ USDA National Nutrient Database – Mustard Nutrition, archived from the original on 21 July 2011
27. ^ Mustard seeds Archived 29 June 2020 at the Wayback Machine. WHFoods. Retrieved on 27 May 2011.
28. ^ Making the most of... Mustard, BBC, archived from the original on 28 December 2007, retrieved 3 February 2008
29. ^ a b Trowbridge, Peggy (12 February 2010). "What makes mustard hot?". About.com. Archived from the original on 6 January 2017. Retrieved 9 June 2010.
30. ^ See Irma S. Rombauer & Marion R. Becker, Joy of Cooking. Bobbs-Merrill, 1975, p. 583; Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker, Joy of Cooking, Scribner, 1997, p. 71.
31. ^ "BBC: Food ingredients". Retrieved 9 October 2014.
32. ^ a b Fearnley-Whittingstall, Hugh (31 January 2014). "Sharp practices: Hugh Fearnley-Whittingstall's mustard recipes". The Guardian. ISSN 0261-3077. Retrieved 17 September 2016.
33. ^ a b c Parkinson, Rhonda (9 November 2009). "Chinese Hot Mustard Dip". About.com. Archived from the original on 14 February 2009. Retrieved 12 February 2010.
34. ^ "KÜHNE SENF". Germany: KÜHNE (manufacturer). 4 December 2015. Archived from the original on 5 September 2012.
35. ^ a b Sawyer, p. 11.
36. ^ Singh, Dueep Jyot; Davidson, John (2016). The Magic of Mustard. Mendon Cottage Books. ISBN 9781311475749. Retrieved 10 September 2018.
37. ^ Sawyer, p. 10.
38. ^ Jack E. Staub, Ellen Buchert (18 August 2008). 75 Exceptional Herbs for Your Garden. Gibbs Smith. p. 170. ISBN 9781423608776.
39. ^ "Modern English mustard had its roots in the inventiveness and energy of a Durham woman". www.thenorthernecho.co.uk. 7 September 2007. Retrieved 18 December 2020.
40. ^ McCulloch, John Ramsay (1850). A Dictionary, Practical, Theoretical, and Historical, of Commerce and Commercial Navigation: Illustrated with Maps and Plans. Longman, Brown, Green, and Longmans.
41. ^ Church, Roy; Clark, Christine (2003). "Purposive Strategy or Serendipity? Development and Diversification in Three Consumer Product Companies, 1918-39: J. & J. Colman, Reckitt & Sons, and Lever Bros./Unilever". Business History. 45 (1): 23–59. doi:10.1080/713999294. S2CID 154062731.
42. ^ "Unilever to ditch Colman's French Mustard brand". brandrepublic.com.
43. ^ "Honey Mustard Sauce Recipe". About.com Food. Archived from the original on 7 December 2007. Retrieved 27 May 2011.
44. ^ Parkinson, Rhonda (20 July 2021). "What Is Chinese Hot Mustard?". The Spruce Eats.
45. ^ "Chinese Mustard: The Spiciest Mustard". SPICEography. 24 March 2020.
46. ^ Ravindran, P. N. (2017). The Encyclopedia of Herbs and Spices. CABI. ISBN 9781780643151. Retrieved 10 September 2018.
47. ^ Hazen, p. 15
48. ^ "Regulation (EG) 1169/2011". Eur-Lex Access to European Union law. European Union. Retrieved 7 October 2020.

Bibliography

• Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993 ISBN 0-8118-0173-X
• Sawyer, Helene. Gourmet Mustards: How to Make and Cook with Them. Culinary Arts Ltd., 1990 ISBN 0-914667-15-7

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Sweets	Cakes and pastries Babka Basbousa Cheesecake Flourless chocolate cake Jewish apple cake Krantz cake Lekach Plava cake Plum cake Poppy seed roll Rugelach Strudel Apple Cookies Black and white cookie Egg kichel Duvshaniot Hadji bada Hamantaschen Jewish almond cookie Jødekager Kichel Ma'amoul Macaroons Mandelbread Marunchinos Rainbow cookie Other desserts Baklava Halva Kogel mogel Krembo Lokum Malabi Marzipan Mofletta Sesame seed candy Sfinj
Pastries	Bichak Bourekas Boyoz Bulemas Chebureki Flódni Hojaldre Knish Nunt Pastelitos de hoja Pastilla Pirozhki Sambusak Ziva
Fried foods	Buñuelo Brik Carciofi alla giudia Churro Corn schnitzel Falafel Fatoot Fatoot samneh Fazuelos Fish and chips Fried cauliflower Fritas de prasa Gribenes Keftes de prasa Kibbeh Ktzitzot Khubeza Matzah brei Potatonik Sfinj Teiglach Torrija Tulumba
Dumplings, pastas and grain dishes	Bsisa Bulgur Couscous Dampfnudel Egg noodles Dolma Farfel Fideos Freekeh Gefilte fish Germknödel Gondi Kasha Kasha varnishkes Kreplach Kibbeh Kubbeh Lokshen kugel Macaroni Hamin Manti Matzah ball Orez Shu'it Pelmeni Pierogi Pilaf Ptitim Shirin polo Shlishkes Soup mandels Tabbouleh Tahdig Vareniki
Casseroles and savory baked dishes	Almadrote Brisket Hamin Jerusalem kugel Karnıyarık Kishka Knish Ktzitzot Khubeza Kugel Lokshen kugel Matzo lasagna Pom Potato kugel Potatonik Sólet Stuffed artichoke Stuffed peppers Tagine Yakhna Yapchik
Snacks and other baked goods	Bamba Bissli Pitzuchim Pretzel Shkedei marak Stuffed dates
Sandwiches	Corned beef sandwich Hillel sandwich Pastrami on rye Rachel Reuben Sabich Sailor sandwich Shawarma
Egg dishes	Beitzah Fatoot samneh Haminados Hardboiled egg Matzah brei Matzoquiles Shakshouka
Meat dishes	Brisket Chopped liver Corned beef Gribenes Gondi Hamin Helzel Hot dog Jerusalem mixed grill Kebab Kibbeh Kishka Kofta Merguez Miltz Montreal smoked meat Pargiyot Pastilla Pastirma Pastrami Plov Sanbat wat Shawarma Schmaltz Shish kebab Shish taouk Sujuk Tagine
Fish dishes	Abudaraho Chraime Dressed herring Fish and chips Gefilte fish Gravlax Herring Ikra Kipper Lakerda Lox Pescado frito Pickled herring Schmaltz herring Smoked salmon Smoked whitefish Tarama Vorschmack Whitefish salad
Salads and pickles	Apio Eggplant salad Israeli salad Kosher dill pickle Matbucha Pickled cucumber Tabbouleh Torshi
Vegetable dishes	Bamia Dolma Holishkes
Soups and stews	Adom kubbeh Avgolemono Borscht Chamo kubbe Chicken noodle soup Chamin Chamo kubbeh Ghormeh sabzi Gondi Hamusta kubbeh Matzah ball soup Msoki Poike Sanbat wat Schav Sofrito Tarator Tzimmes
Cheeses and other dairy products	Akkawi Ayran Clarified butter Cottage cheese Cream cheese Farmer's cheese Feta Kashkaval Kefir Labneh Quark Sirene Smen Smetana Sour cream Strained yogurt Tzfat cheese
Condiments, dips and sauces	Applesauce Amba Baba ghanoush Charoset Chrain Filfel chuma Harif Harissa Hilbeh Hummus Horseradish Mikpah Ful Muhammara Mustard Resek avganiyot Spicy brown mustard Tahini Tatbila Zhoug
Beverages	Arak Beer Boukha Boza Cel-Ray Dr. Brown's Egg cream Grape juice Kedem Linden flower tea Mint lemonade Manischewitz Pomegranate juice Salep Seltzer Tallah Vodka Perfect Wine
Herbs, spices and seasonings	Anise Baharat Cardamom Cinnamon Consommé Dried onion Everything bagel seasoning Hawaij Montreal steak seasoning Licorice root Nigella seeds Poppy seed Sesame seeds Za'atar
Eateries	Appetizing store Dairy restaurant Deli Kosher
Related lists	List of foods with religious symbolism List of Jewish cuisine dishes List of kosher restaurants List of restaurants in Israel
Category

v t e TRP channel modulators
TRPA	Activators 4-Hydroxynonenal 4-Oxo-2-nonenal 5,6-EET 12S-HpETE 15-Deoxy-Δ12,14-prostaglandin J2 α-Sanshool (ginger, Sichuan and melegueta peppers) Acrolein Allicin (garlic) Allyl isothiocyanate (mustard, radish, horseradish, wasabi) AM404 ASP-7663 Bradykinin Cannabichromene (cannabis) Cannabidiol (cannabis) Cannabigerol (cannabis) Cinnamaldehyde (cinnamon) CR gas (dibenzoxazepine; DBO) CS gas (2-chlorobenzal malononitrile) Cuminaldehyde (cumin) Curcumin (turmeric) Dehydroligustilide (celery) Diallyl disulfide Dicentrine (Lindera spp.) Farnesyl thiosalicylic acid Formalin Gingerols (ginger) Hepoxilin A3 Hepoxilin B3 Hydrogen peroxide Icilin Isothiocyanate JT-010 Ligustilide (celery, Angelica acutiloba) Linalool (Sichuan pepper, thyme) Methylglyoxal Methyl salicylate (wintergreen) N-Methylmaleimide Nicotine (tobacco) Oleocanthal (olive oil) Paclitaxel (Pacific yew) PF-4840154 Phenacyl chloride Polygodial (Dorrigo pepper) Shogaols (ginger, Sichuan and melegueta peppers) Tear gases Tetrahydrocannabinol (cannabis) Tetrahydrocannabiorcol Thiopropanal S-oxide (onion) Umbellulone (Umbellularia californica) WIN 55,212-2 Blockers A-967079 AM-0902 Dehydroligustilide (celery) HC-030031 Nicotine (tobacco) PF-04745637 Ruthenium red
TRPC	Activators Adhyperforin (St John's wort) Diacyl glycerol GSK1702934A Hyperforin (St John's wort) Substance P Blockers DCDPC DHEA-S Flufenamic acid GSK417651A GSK2293017A Meclofenamic acid N-(p-Amylcinnamoyl)anthranilic acid Niflumic acid Pregnenolone sulfate Progesterone Pyr3 Tolfenamic acid
TRPM	Activators ADP-ribose BCTC Calcium (intracellular) CIM-0216 Cold Coolact P Cooling Agent 10 Eucalyptol (eucalyptus) Frescolat MGA Frescolat ML Geraniol Hydroxycitronellal Icilin Linalool Menthol (mint) PMD 38 Pregnenolone sulfate Rutamarin (Ruta graveolens) Steviol glycosides (e.g., stevioside) (Stevia rebaudiana) Sweet tastants (e.g., glucose, fructose, sucrose; indirectly) Thio-BCTC WS-12 Blockers AMG-333 Capsazepine Clotrimazole DCDPC Elismetrep Flufenamic acid Meclofenamic acid Mefenamic acid N-(p-Amylcinnamoyl)anthranilic acid Nicotine (tobacco) Niflumic acid Ononetin PF-05105679 RQ-00203078 Ruthenium red Rutamarin (Ruta graveolens) Tolfenamic acid TPPO TRPM4-IN-5
TRPML	Activators EVP21 MK6-83 ML-SA1 ML2-SA1 PI(3,5)P2 SF-22 SN-2 Blockers ML-SI3 PI(4,5)P2
TRPP	Activators Triptolide (Tripterygium wilfordii) Blockers Ruthenium red
TRPV	Activators 2-APB 5,6-EET 9-HODE 9-oxoODE 12S-HETE 12S-HpETE 13-HODE 13-oxoODE 20-HETE α-Sanshool (ginger, Sichuan and melegueta peppers) Allicin (garlic) AM404 Anandamide Bisandrographolide (Andrographis paniculata) Camphor (camphor laurel, rosemary, camphorweed, African blue basil, camphor basil) Cannabidiol (cannabis) Cannabidivarin (cannabis) Capsaicin (chili pepper) Carvacrol (oregano, thyme, pepperwort, wild bergamot, others) DHEA Diacyl glycerol Dihydrocapsaicin (chili pepper) Estradiol Eugenol (basil, clove) Evodiamine (Euodia ruticarpa) Gingerols (ginger) GSK1016790A Heat Hepoxilin A3 Hepoxilin B3 Homocapsaicin (chili pepper) Homodihydrocapsaicin (chili pepper) Incensole (incense) Lysophosphatidic acid Low pH (acidic conditions) Menthol (mint) N-Arachidonoyl dopamine N-Oleoyldopamine N-Oleoylethanolamide Nonivamide (PAVA) (PAVA spray) Nordihydrocapsaicin (chili pepper) Paclitaxel (Pacific yew) Paracetamol (acetaminophen) Phenylacetylrinvanil Phorbol esters (e.g., 4α-PDD) Piperine (black pepper, long pepper) Polygodial (Dorrigo pepper) Probenecid Protons RhTx Rutamarin (Ruta graveolens) Resiniferatoxin (RTX) (Euphorbia resinifera/pooissonii) Shogaols (ginger, Sichuan and melegueta peppers) Tetrahydrocannabivarin (cannabis) Thymol (thyme, oregano) Tinyatoxin (Euphorbia resinifera/pooissonii) Tramadol Vanillin (vanilla) Zucapsaicin Blockers α-Spinasterol (Vernonia tweediana) AMG-517 AMG-9810 Asivatrep BCTC Cannabigerol (cannabis) Cannabigerolic acid (cannabis) Cannabigerovarin (cannabis) Cannabinol (cannabis) Capsazepine DCDPC DHEA DHEA-S Flufenamic acid GRC-6211 HC-067047 Lanthanum Mavatrep Meclofenamic acid N-(p-Amylcinnamoyl)anthranilic acid NGD-8243 Niflumic acid Pregnenolone sulfate RN-1734 RN-9893 Ruthenium red SB-366791 SB-705498 Tivanisiran Tolfenamic acid TRPV3-74a
See also: Receptor/signaling modulators • Ion channel modulators

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