Mustard is a member of the Brassica family of plants which bears 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.

Valued by the Egyptians, Greeks and Romans for the way it enhanced their food, it was found on 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 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.

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

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

Dijon mustard substitutes verjuice, the acidic "green" juice of not-quite-ripe grapes, for the vinegar.

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.