Mustard

The mustard plant, an annual belonging to the Cruciferae family, has been one of the most widely grown and used spices in the world. There are three main types of mustard seeds, whose powders are often blended: white or yellow mustard (Sinapis alba); brown mustard (Brassica juncea), which has a slightly mustier flavor; and black mustard (B. nigra), the most pungent of all. In addition to the seeds, the leaves of mustard plants are often used in salads and as flavorings.

In ancient Roman times, mustard was made from seeds of a variety of plants in the genus Brassica. The word “mustard” in Latin means the “must” of new wine, which suggests that mustard seeds were combined with wine or vinegar. The Romans used the plant for both food and medicine and called it mustem ardem, or “burning juice.” The French word moutarde and the English word “mustard” are derived from Latin. The Romans introduced mustard into France and England. Mustard was manufactured in Dijon at least by the thirteenth century. Mustard was well integrated into French and English cookery by the Middle Ages.