Mustard, Adding Zest to Food Since Time of Romans

Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, or cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes with other flavorings and spices. Commonly paired with meats and cheeses, mustard is a popular addition to sandwiches, salads, steaks, hamburgers and, of course, hot dogs or bratwursts.

The Romans were more than likely the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice (“must”) with ground mustard seeds (sinapis) to make “burning must” or mustum ardens – hence “must ard”. The first appearance of mustard makers on the royal registers in Paris dates back to 1292 in Dijon, France. In 1777, one of the most famous 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.

The use of of mustard as a hot dog condiment was first said  to be in the U.S. at the 1904 St. Louis World’s Fair, when the bright-yellow French’s mustard was introduced by the R.T. French Company.

The word “mustard” derives from the Anglo-Norman mustarde and Old French mostarde. The first element is ultimately from Latin mustum (“must”, young wine), the second element comes from Latin ardes (hot, flaming). It is first attested in English in the late 13^th century.

If you’re looking for some mustards to add some zest to your favorite sandwich or meal visit O’Meagher Farms.