Mustard is a member of the Brassica family of plants which bear tiny round edible seeds as well as tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum ardens meaning burning wine. This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes.



Mustard was valued by the Egyptians, Greeks and Romans for the way it enhanced their food, mustard was found on virtually every Roman table in the first century AD. This is possibly due to the philosophers of the time attributing it with the ability to inflame the senses? a sales tactic still very much in use today!!!

Apothecaries made a fortune by preparing a concoction made of mustard seeds, ginger and mint which husbands gave to their wives in the hope of making them more receptive to their amorous advances.

The ancient Romans were probably the first to create mustard-based sauces, similar to the ones we use today.

When the Romans invaded Gaul, they brought with them a taste for mustard; later on, the emperor Charlemagne recommended growing this spice in all his estates.

Though mustard never really gained huge popularity in northern Europe, sprinkling a handful of mustard seeds around was still seen as an effective way to protect the house from evil spirits.

Today mustard is found almost everywhere, however; the best known places for mustard production include Dijon and Meaux in France, Norwich and Tewkesbury in the United Kingdom.

There are variations in the spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or removed after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Also available is whole-grain mustard, where the seeds are not ground, but suspended whole in the other ingredients.

Dijon Mustard: This variety was the first to be regulated. It originates in Dijon, France, and is made with brown and/or black seeds, seasonings, and verjuice (juice of unripened grapes), white wine, wine vinegar or a combination of all three.

Pale tan to yellow in colour and usually smooth in texture. If it is labelled Dijon-style, it is most likely made in the same manner but it is not from Dijon, France.

Bordeaux Mustard: Made with grape must (unfermented wine grape juice), usually pale yellow in colour.

Beaujolais Mustard: Similar to Bordeaux, but made with different grapes lending a deep burgundy colour.

Meaux Mustard: Also called whole-grain mustard. Roughly crushed, multi-coloured mustard seeds mixed with vinegar and spices.

Creole Mustard: Brown mustard seeds are marinated in vinegar, ground and mixed with a hint of horseradish into a hot, spicy mustard.

German Mustard: Mild to hot, spicy and mildly sweet. It can range from smooth to coarse-ground, pale yellow to brown in colour.

Bavarian "sweet mustard" contains very little acid, substituting large amounts of sugar for preservation.

English Mustard: Made from both white and brown or black seeds, flour, and turmeric. Usually bright yellow in colour with an extremely hot spiciness to the tongue.

Chinese Mustard: Normally served as a dipping sauce with Chinese foods. Made from mustard powder and water or wine mixed to a paste. There's nothing fancy about it, making it easy to prepare at home. Be sure to let homemade Chinese mustard rest about 15 minutes for flavour and heat level to develop fully, but no longer as it rapidly loses both within about an hour.

Sweet Mustard: Includes a variety of honey mustards. These are mustards sweetened with honey, syrup, or sugar, and can begin with a base of hot or mild mustard seeds depending on personal tastes.

American Mustard: Also called ballpark mustard or yellow mustard due to its bright colour, this mildest-flavoured mustard is popular at ball parks as a favoured condiment for hot dogs. It is made with white mustard seeds mixed with salt, spices and vinegar, usually with turmeric added to enhance the bright colour. This style was first manufactured in 1904 by George T. French as "Cream Salad Mustard," and has become the standard for yellow mustard in America.

Irish mustard: is a wholegrain type blended with whiskey and or honey.

Flavoured Mustard: The addition of various individual herbs, spices, vegetables, and fruits result in such mustards as horseradish, chilli, lemon, raspberry and even blueberry flavoured mustards. There are literally hundreds to choose from and make, limited only by your imagination.

Different flavours and strengths can be achieved by using different blends of mustard seed species. Some variations have other ingredients to create a more complex and rich flavour, such as sun-dried tomato mustard and chilli mustard.

Prepared mustard is generally sold in glass jars or plastic bottles. Any prepared mustard which is stored for a long period of time is prone to separation, causing mustard water. Shaking a closed jar/bottle prior to opening is recommended.