Mustard – a brief history!
The English word “mustard” derives from the Anglo-Norman mustarde and Old French mostarde. Originating from Latin mustum, (“must”, young wine) – the condiment was originally prepared by making the ground seeds into a paste with must – and also from Latin ardens (hot, flaming).
Archeological excavations in the Indus Valley (until around 1800BC) have revealed that mustard was cultivated there. A recipe for mustard appears in an anonymously compiled Roman cookbook from the late 4th or early 5th century. The recipe called for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce, and oil, and was intended as a glaze for spit-roasted boar. The Romans exported mustard seed on to Gaul and by the 10th century, monks in Paris absorbed Roman mustard-making knowledge, and began their own production. The first appearance of mustard makers on the royal registers in Paris dates back to 1292. Dijon also became a recognized centre for mustard making by the 13th century. In 1777, one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine; and Auguste Poupon, his financial backer. Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world.
Enjoy this delightful mustard as a condiment on cold meats, as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue, or as an accompaniment to a hot dog.
Ingredients: Water, mustard seeds (yellow)*, vinegar*, mustard seeds (brown)*, sea salt, agave syrup*, lactic acid, turmeric*, coriander seeds*, fennel*. (*=from controlled organic farming)
Certified organic by Australian Certified Organic (201).