Mustard

Authors: Prof. Dr. med. Peter Altmeyer, Prof. Dr. med. Martina Bacharach-Buhles

Last updated on: 13.02.2025

Synonym(s)

Sinapis

Definition
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Plant genus from the cruciferous family (Brassicaceae). Widely used as a spice from mustard seeds. There is white mustard (Sinapis alba), black mustard (Sinapis nigra) and brown mustard. The seeds of the white and black mustard varieties are processed into spices: white mustard seeds(Erucae semen); black mustard seeds(Sinapis nigrae semen). In the case of brown mustard, the leaves are used in addition to the seeds.

The mustard plant originates from the Mediterranean region, China and India.

Dried mustard seeds are used as a spice for pickling vegetables, marinades, sauces or sausages, while mustard flour is made from mustard flour, completely or partially de-oiled.

General information
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Mustard seeds contain nutty-mild mustard oil and various other ingredients. proteins as well as the glycosides Sinalbin (white mustard) and Sinigrin (brown and black mustard), which are responsible for the sharp taste of mustard. These glycosides are not pungent themselves. Only when the seeds are crushed or ground and come into contact with liquid does the enzyme myrosinase become active, transforming the glycosides into glucose, sulphuric acid and pungent, lachrymatory isothiocyanates (which, like fatty mustard oil, are often also called essential "mustard oil"). Mustard seeds thus have a mild, nutty taste at first, which only becomes slightly hotter after chewing for a longer period of time. With table mustard, on the other hand, isothiocyanate has already formed through grinding and the addition of water and other ingredients.
Mustard products that have already been processed into a paste are most widely used, as this is the best way to develop their pungency. Other ingredients are water, vinegar and salt, depending on the product.

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Sporadically occurring, chronic (harmless) disease pattern under several names. Clinically, in children and...

Naturopathy
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In naturopathy, mustard is used as a mustard poultice or mustard spirit. There are also mustard plasters available as ready-made preparations.

Note(s)
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Mustard was already appreciated as a spice in China 3000 years ago. Via Asia Minor it reached Greece, where it was known as a remedy in the 4th century BC. Since the 8th century mustard has also been used as a spice in Central Europe.
Allergological relevance: Sensitization to mustard seeds of white mustard (Sinapis alba), black mustard (Brassica nigra) and oriental mustard (Brassica juncea) is not very rare. In Europe this concerns white mustard seed.
When sensitization has occurred, mustard seeds are among the most potent spice allergens. Even the smallest amounts can lead to severe anaphylactic reactions. Cross-reactions can occur with mugwort pollen. In rare cases, the pollen of mustard plants can cause pollinosis.
Diagnostics: Prick and intracutaneous testing with commercial extracts, scratch testing with native material and RAST for contact urticaria.
Type IV contact allergy: The glycoside sinigrin, used for skin-irritating mustard patches, can in rare cases also lead to a contact allergic reaction.

Literature
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Jorro C et al (1995) Mustard allergy: three cases of systemic reaction to ingestion of mustard sauce. J Invest Allergol Clin Immunol 5: 54-56
Figueroa P et al (2005) Mustard allergy confirmed by double-blind placebo-controlled food challenges: clinical features and cross-reactivity with mugwort pollen and plant-derived foods. Allergy 60: 48-55
https://arzneipflanzenlexikon.info/mustard.php
https://plants.fnr.de/industrialplants/medicinalplants/plants-database