Have you experimented with some mustard varieties and you’ve already chosen a favorite one? Find out how mustard is made, which are the most famous types and how to use them at their true potential.
You probably don’t know that much about mustard (and it’s understandable). You’ve experimented with a few types and you’ve probably already decided which one is your absolute favorite (I know mine is Dijon!). You enjoy it with sausages, in hot-dogs, add it to salad dressings, sauces, and dips. Your only criteria in choosing the mustard you use out of all the existing varieties is, probably, your taste. But let’s find out some more interesting things about mustard. You might want to try other different types after reading this!
Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy.
Mustard is one of the world’s oldest condiments. It was cultivated in the Indian Subcontinent, before the year 1800 BC. The Romans were probably the first who prepared and used mustard as a condiment. They mixed unfermented grape juice called ‘must’ with ground mustard seeds to make ‘burning must’, so-called mustum ardens – hence ‘must ard’, shortened to mustard, the name we’re familiar with these days.