Creole mustard originated in New Orleans, Louisiana. Mustard was introduced to New Orleans by a German named Wolff, according to Emile Zatarain. In an interview, Zatarain said that Wolff used to sell his mustard door to door. Zatarain further states that the first mass-produced Creole mustard was branded Ginard or Guinard. Most likely, he was referring to Ginart’s mustard, owned by James Ginart. Ginart may also have trademarked Creole mustard.
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James Ginart’s Creole mustard factory was taken over by someone named Erath. A Chas Erath created his popular Red Hot Creole Pepper sauce in 1916. This is most likely the same person who took over the Ginart production facilities.
Emile Zatarain began producing Creole mustard at the end of the 19th century. This was shortly after getting a patent for his first product, which had been root beer. Zatarain’s Creole mustard had already been available on grocery store shelves for several years by the time George French’s yellow mustard started making waves as a hotdog condiment.
According to Zatarain, the best mustard seed to use for Creole mustard was from Austria. He believed that this was so because horseradish was grown in Austria along with the mustard. He claimed that you could grow similar-tasting mustard seeds in America by planting horseradish in the same field as the mustard. Aside from the type of mustard seed, Zatarain believed that Creole mustard was more expensive because more of the pure mustard seed was used. In comparison, he believed that French mustard was diluted and that flour was added to it.
Creole mustard flavor profile
Creole mustard is usually made with brown mustard seeds along with horseradish, which accounts for the fact that it is often quite hot. While most Creole mustard is hot, there are some mild versions. It has a lot in common with France’s Dijon mustard but is more acidic because of the white vinegar used to make it.
Health benefits of creole mustard
Creole mustard is not typically marketed as a healthy condiment, but it does have some important benefits. Those benefits come from nutrients like:
- Minerals: The brown mustard seeds used to make Creole mustard are good sources of important minerals like calcium and selenium.
- Antioxidants: Mustard seeds are rich in carotenoids, glucosinolates, and other antioxidants that help to prevent inflammation and related diseases.
The nutrients in Creole mustard can help to prevent health problems like:
- Bacterial infections: Compounds found in mustard seeds may help to fight infections from pathogens like E. coli.
- Cancer: Isothiocyanates in mustard seeds and horseradish have been shown to reduce cancer risk. The glucosinolates in mustard seeds also have this benefit.
- Obesity: Creole mustard has a relatively low number of calories in each serving. You can use it to add flavor to foods without making them more likely to contribute to obesity.
The only real health concern that comes with Creole mustard is the fact that it contains a lot of salt per serving. As a result, consuming too much Creole mustard can lead to taking in too much salt, and this can cause or exacerbate health problems like high blood pressure.
You can use creole mustard in place of any other spicy mustard, but its best-known use is as a condiment for the po’boy, the iconic New Orleans sandwich. It is also one of the main ingredients in New Orleans-style remoulade sauce.