A-A-20036 Mustard, PreparedThis CID covers prepared mustard, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20036D

mustard specified.  Added gums or artificial colors are not permitted.  The prepared mustard must contain no added starch-bearing material other than turmeric (Alleppey Type), ginger, and black pepper.  If water is added to the prepared mustard, it must be declared in the ingredient statement.

6.2  Finished product.  The finished product must be free of hulls in excess of natural seed content.  The prepared mustard must be free from any foreign, astringent, medical, or other objectionable flavors or odors.

6.2.1  Type I.  Yellow (salad style) mustard must have a smooth consistency, free from coarse particles.  The yellow mustard must have a mild mustard flavor with slight acid taste.

6.2.2  Type II.  Jalapefio mustard must have a semi-smooth consistency, golden yellow color

with bits of jalapefio present.  The jalapefio mustard must have a pungent hot, spicy, full jalapefio flavor.

6.2.3  Type III.  Dijon mustard must have a smooth, creamy consistency and yellow-beige color. The Dijon mustard must have a strong, pungent, mustard flavor with mild white wine notes.

6.2.4  Type IV.  Coarse Grain Dijon mustard must have a coarse grained consistency and yellow-tan color.  The coarse grain Dijon mustard must have a strong, pungent, mustard flavor with white wine and vinegar notes.

6.2.5  Type V.  Honey mustard must have a smooth, creamy consistency and yellow-tan color. The honey mustard must have a mild honey and mustard flavor.

6.2.6  Type VI.  Stone Ground mustard must have a coarse grained consistency, medium brown color with visible specks of mustard seeds.  The stone ground mustard must have a pungent flavor.

6.2.7  Type VII.  Horseradish mustard must have a semi-smooth consistency, medium brown- yellow color with visible specks.  The horseradish mustard must have a pungent hot, spicy flavor.

6.2.8  Type VIII.  Deli mustard must have a coarse grained consistency, brown-yellow color with fine brown specks.  The deli mustard must have a pungent mustard flavor, and may have mild horseradish and white wine notes.

6.2.9  Type IX.  Spicy Brown mustard must have a slightly thick consistency, medium yellow- tan color with visible specks.  The spicy brown mustard must have a mild spicy flavor with a slight vinegar taste.

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