White, black, brown or oriental; Sweet, spicy or sharp. No matter what variation, mustard is a popular spice. Unfortunately, not only mustard and products derived therefrom belong also to the 14 main allergens.. Although not very frequent, the allergy is one of the most potent spice allergies and is therefore rightly characterized by an “M”.
We know mustard mainly from the tube. Together with Debreziner & Co, this is an unbeatable taste. Every visit to the Würstelstand is enhanced and the spice adds the necessary spice. But the mustard, the origin plant, has not only been used for the so-called „spice paste”, but is also found in other variations and shapes. Although you cannot call mustard as a hidden allergen, the spice is contained in some products, where at first glance you may not expect it.
These products should be marked with an “M”:
mustard, mustard powder, mustard oil, mustard leaves
Possibly, mustard is also included in:
Mustard, meat products, pastries, delicatessen, soups, sauces, dressing, mayonnaise, ketchup, pickled vegetables and spices, cheese, pickled cucumbers, roulades, currys, marinades, chutneys, delicatessen salads
More about mustard
So, mustard is a spice. This was certainly familiar to you – or became clear to you at the latest after the first sentences of the article. A spice made from the seed of the mustard. Made of black, white, or brown. Depending on the type and preparation, the mustard producers can produce different flavors and degrees of spiciness.
The glycosides provide the necessary spiciness
This is due to the ingredients of the mustard: 20-36% mustard oil, 28% protein and glycosides. In particular, the latter are responsible for the spice of the final product. The glycosides sinalbin are contained in the white mustard grain and give this type a rather mild taste, while the glycosides sinigrin in the brown and black mustard ensure the necessary spiciness. However only by the preparation. In the case of crushing, grinding or the addition of liquid, the enzyme myrosinase is released, the glycosides are converted into glucose, sulfuric acid and isothiocyanates (etheric mustard oil). Only then is it – particularly with the black and brown grains – spicy.
DThe protein is the reason for the allergy
28% of the mustard seed is protein, to which the body can react allergically. The smallest amounts can already trigger an allergy and can lead to severe symptoms. Keyword: potent spice allergy.
The good news. Unlike afish allergy,for examplea contact allergic reaction is rare. Allergy sufferers must therefore already eat the mustard to be affected by an allergic reaction.
The second good news: the allergy is extremely rare, especially considering how often mustard is consumed. Although in France, the country famous for its mustard production, it is noticeably more frequent than in Germany or Austria. Mainly adults are affected by it.
Depending on the type of mustard, different allergens are included, but all of them are heat-stable. The only strategy for allergy sufferers is therefore to remove mustard from their diet; and in the future all meals with an “M”. Considering the fact that the mustard grains are usually also combined to create a unique or new flavor, a differentiation of the different mustard grains would not do much anyway.
What you should know about the allergen M:
- The allergens in mustard are heat-stable and can therefore not be destroyed by cooking
- Mainly adults suffer from a mustard allergy, but still it is extremely rare
- Mustard is often made from different mustard grains and therefore contains different allergens