Mustard Through History

Mustard was recorded as far back as 3000 years ago in Asia. Its purpose was as a medicine for toothaches, bee-stings and skin rash.

Applied as a poultice, the sharp sting was said to draw out the vapors that caused distress.
From Asia, its next recorded history shows that it traveled to the Middle East, probably on camel back around 1000 BC as recorded by a medicine man by the name of Al Biruni.
In or around 400 AD, the Greeks were using mustard as an aphrodisiac, baring its consumption to holy men, believing they would break their vows. Then it was on to Egypt where the potent spice was even buried with the pharaohs. Again because it's pungent, stingy taste was believed to increase vitality and drive. The Roman, Pliny, prescribe mustard with honey water, picked with the left hand for the power of love.

Hippocrates wrote of mustard's laxative and digestive powers as a superior interior cleanser. In fact, as late as the 5th century AD, the mathematician Pythagoras wrote of mustard's ability to sharpen the mind.

It was the Romans who introduced Europe to mustard and its effects on the human body.

The ground the seeds of the plant into a paste and rubbed their bodies with it for its invigorating effect.
During the time of Charlemagne, scholars drafted a notice on the gardening of mustard, which had made its way to Germany by this time.

Known as a hot spice, along with horseradish and black pepper, it was cherished by the poor for its ability to give their mainly vegetable diet some zing. Bu it was the "Soussiers et Moutardiers" guild of France which brought the condiment into the kitchens of the world.

Their introduction of ground mustard with white wine in the hamlet of Dijon was the beginning of today's mustard's.
Hot mustard, whole seed mustard, brown, ballpark, this lowly seed of Asia has graced the tables of kings, presidents and holy men.
With few calories and major flavor power, this is the second most adored spice in the United States, only being bested by black pepper.

Just as in Germany with its Reinheitsgebot, the German beer purity law, France protects its formulation with the appellation contrôlée, of 1937.

Stating only brown mustard seeds may be used in the production of Dijon mustard. Here in the United States, the preparation by George J.

French, of Frenches Mustard fame is what is used on hotdogs and dinner tables the most.