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Mustard is a condiment produced from three different plants of the cruciferae family, the colour of the seeds giving the name of the mustard type: white/yellow mustard, brown mustard, black mustard. History: The word mustard word comes from a Latin word meaning burning must (this comes from the fact that it used to be mixed with grape must in France) the use of mustard dates back thousands of years. The ancient Greeks and Romans introduced it in Britain. An important centre for mustard since the middle Ages has been France in particular Dijon, which was granted exclusive rights to make mustard. Facts: Medieval English mustard was a coarse paste made of pounded seeds mixed with water or verjuice (the juice of unfermented green grapes). Mustard was originally pulverized and sprinkled onto the food though later particularly in France it became the basis for more involved preparations. Mustards are made in a variety of flavours derived from the addition of herbs and liquids such as verjuice, wine, vinegar, and lemon juice. They may be prepared with whole mustard seeds or with tarragon, allspice, peppercorn, mint, chilli and garlic. The black and the brown contribute the familiar hot or pungent flavour of mustard the black being the stronger of the two. White mustard has its own characteristics flavour and the commercial mustard powder is the combination of the two types out of which oil has been extracted. Usage: Mustard can be used in the form of whole seeds but is more usually used in its prepared form or as a powder. In the preparation of sauces mustard should be made into a paste and added only after the sauce has completed cooking. White mustard is a strong preservative and it discourages moulds and bacteria and is included in pickles and also prevents mayonnaise from splitting. Types of Mustards: American: It is a light coloured, mild and is an excellent accompaniment to hot dogs. Chinese: Usually prepared from dry mustard and water. It is an extremely hot preparation and is traditionally served with egg rolls. English: It is used as an accompaniment to boiled and roasts beef, boiled ham, grilled herrings, chops and steaks, sausages and meat pies. Also used as an ingredient in Welsh rarebit and in mustard sauce. French: They have four major types: Dijon, whole seed, Bordeaux and Florida. All these varieties make good salad dressings and sauces and accompany food, which need overall enhancement in taste and vigour. German: Dark in colour, sweet and sour flavoured with herbs and spices.

The book of Ingredients: Pages 30-31 and 219