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| Rainer Zenz, via WikiMedia Commons |
CLOCKWISE FROM TOP LEFT: white mustard seeds; ground white mustard; Bavarian sweet |
Mustard is the only condiment that exists in several different forms in my kitchen. From spicy brown for hot dogs to Grey Poupon for vinaigrettes and tuna salad, many dishes are incomplete at best without the spicy heat and flavor of mustard.
While researching "English mustard" for our upcoming DISH food supplement, I stumbled across the table above illustrating the varieties of mustard on Wiki. The illustration has been tagged "Best of Wiki" by users, who rated it as substantially enhancing the article it accompanies.
Peggy Trowbridge Fillipone writes on the history of mustard for about.com:
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.
Fillipone notes that mustard was used in medicine before it gained prominence as a food condiment:
In the sixth century B.C., Greek scientist Pythagoras used mustard as a remedy for scorpion stings. One hundred years later, Hippocrates used mustard in a variety of medicines and poultices. Mustard plasters were applied to "cure" toothaches and a number of other ailments.
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| britishdelights.com |
| A potent powder |
The English mustard that started me on this journey is a finely ground mustard blended with flour and turmeric � the most famous brand is Colman's, sold in a distinctive yellow tin. Founder Jeremiah Colman perfected the technique of grinding mustard seeds without heat, thus preserving the seeds' flavorful oils. For this accomplishment he was named royal mustard maker to Queen Victoria in 1866.
English mustard powder plays a crucial role in Pub & Kitchen's much-vaunted "roll mops," which were until last week a part of the pub's $3 snack menu. Keep an eye out for our DISH supplement in early May, when we share Pub & Kitchen chef/owner Jonathan McDonald's recipe for roll mops to make at home.
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