Mustard plant

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/mustard-plant

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the pungency mechanism?Enzymatic hydrolysis of glucosinolates by myrosinase upon seed damage, producing isothiocyanates
2. What is the primary products?Seeds (for spice, prepared mustard, and oil) and leaves (as mustard greens)
3. What makes mustard seeds taste so hot?When you crush or chew a mustard seed, the enzyme myrosinase mixes with sulfur compounds called glucosinolates. This reaction creates volatile isothiocyanates that stimulate the nerves in your mouth, giving that sharp, spicy feel.
4. Why is some mustard mild while other kinds are very spicy?Different mustard species produce different isothiocyanates. For example, brown mustard seeds make a very pungent allyl isothiocyanate, while white mustard seeds make a milder compound.

Glucosinolates: Sulfur-containing compounds found in mustard seeds that are precursors to pungent flavors.
Myrosinase: An enzyme in mustard seeds that catalyzes the breakdown of glucosinolates.
Isothiocyanates: Volatile compounds produced from glucosinolates, responsible for the sharp, pungent taste of mustard.
Verjuice: The acidic juice made from unripe grapes, sometimes used in Dijon mustard preparations.