European Stars and Stripes (Newspaper) - September 05, 1985, Darmstadt, Hesse                                Living today by Sharon Hudgins special to stripes Magazine Mustard has been around for a Long time at Hieatt since the first prehistoric Man discovered that chewing a Lew Mustard seeds along with a piece of meat a would t kill him b certainly improved the flavor of Tough woolly Mammoth. Archaeologists have uncovered evidence of Mustard s use As a seasoning in ancient Asia Mustard seeds Are mentioned several times in the Bible. Hippocrates the renowned physician in classical Greece recommended chewing Mustard seeds As an to digestion. In the 1st Century a.d., Paicius a roman gourmet Cookbook writer suggested serving cold Chicken garnished Wilh a sauce made of Mustard mint Dill Asafoetida dates vinegar Oil reduced grape juice Liq amen a Type of fermented fish sauce. After eating All that Paicius probably  follow Hippocrates advice. It was the romans who introduced Mustard to caul liter known As France the British Isles both of which eventually became major producers of the pungent seeds. The French especially were enamoured o Mustard the French of course considered it to have aphrodisiac qualities. In the 15th Century Rabelais wrote that Mustard after dinner is Good for Saint  maybe that s Why France s Louis i never went out to eat without carrying his own Supply of Mustard. Perhaps that also explains Why the medieval monks of , in Paris were famous for the Mustard they grew. Today the Only Mustard in that part of Paris is sold in designer jars at fancy delicatessens. However there Are still plenty of saints sinners to be found in the area in the 18th Century Frederick the great of Prussia feeling that his virility needed a boost concocted an aphrodisiac drink out of Mustard powder Champagne Coffee. History does t record How this liquid affected specific parts of his Anatomy but it could t have done his stomach any Good. It is said that Thomas Jefferson liked French Mustard so much that he secretly had it imported to America by diplomatic Pouch. If Jefferson had actually spent As much time on gastronomic matters As food writers claim he would have had Little time left for affairs of state by the time Mustard began to be produced commercially in the United states however tastes had changed or perhaps the change was foisted upon us by the Mustard companies that Pun gently Flavoured French Mustard gave Way to the Bright yellow turmeric ally coloured mild Flavoured Mustard without which american hot dogs hence american baseball would not survive. According to Webster s dictionary the English word Mustard is derived from the latin Muslim because the romans originally made Mustard condiment by mixing crushed Mustard seeds with must unfermented fruit juice usually from grapes. The French have a More colourful explanation of the origin of the word Rno Ugarde. Supposedly it comes from the motto of Philip the bold Duke of Burgundy moult me rare i am impatient sometimes translated less kindly As Burn everything. Philip came from the Region of France that has been famous for its Mustard production for at least seven centuries he himself consumed great quantities of the stuff. So who am i to argue with the explainer defenders of the French language there Are More than a Hundred varieties of Mustard on the Market today the array of choices available to the consumer can indeed be bewildering. Perhaps that s Why so Many people have never tasted anything beyond Standard mild american Mustard or hot English Mustard or pungent French Dijon Mustard. If on the other hand you Are As curious about Mustard As i am you la Purchase a Jar of every new Mustard you encounter. Sitting on my condiment shelf at the moment Are five different French Mustard a German one a can of English Mustard powder. Usually i have a much larger Stock of Mustard varieties. To understand the differences among All these col. Mustard in some circles this yellow paste is highest ranking condiment Mustard you need to know the different types of Mustard seeds that Are used in making them the other ingredients added the methods employed. Without Boring us All with a lesson in botany suffice it to say that there Are several kinds of Mustard plants they each produce seeds that have specific color taste characteristics. Mustard plants also produce those vibrant yellow Flowers that highlight the Rural landscapes of Northern Europe in late Spring Early summer. In addition they provide Mustard Oil from the see Sand Mustard Green eaten raw in salads cooked As a vegetable. But what interests us Here Are the seeds As sources of the pungent powder or paste that we Cook with consume. Black Mustard seeds Brassica Nigra Are Small dark the most pungent. They were the main Type used in most european Mustard until the mid-20t h Century. Brown Mustard seeds Brassica Junceda come from plants that Are More suitable for mechanical harvesting than Are the Black Mustard seed plants hence Brown Mustard seeds have become the Type primarily used in Europe today. Black Brown Mustard seeds look almost identical on the outside their flavor is almost the same but the Brown ones Aren t As pungent As the Black variety. Yellow Mustard seeds Brassica Alba Are larger but much Milder than the other types. Yellow Mustard seeds form the base of most american Mustard Are combined with Brown seeds in English Mustard but by Law by cannot be used in making French Dijon Mustard. Mustard As a seasoning is sold in three forms 1 whole seeds for use in cooking Canning 2 dry Mustard powder made from crushed ground sieved seed which can be used in powdered form for cooking or can be mixed with liquids to form a paste 3 mixed Mustard or prepared Mustard that familiar paste made from crushed or ground seeds combined with other ingredients such As Salt flour sweeteners herbs spices any number of other flavourings liquids water wine vinegar Beer fruit juices cider whiskey. I have a mail order catalogue from Claude the Mustard Man 11560 Chenault st., los Angeles Calif. 90049 which describe 90 different Mustard for Sale gives recipes for using some of them in some catalogues on shopping trips in Europe i have found Mustard that even Claude has overlooked. What amazes me is the variety of flavourings that people have thought to Combine with Mustard. Horseradish Green Peppercorns tarragon Basil Dill even Jalapenos make sense. But what about currants soaked in armagnac peaches oranges Black olives thistles wheat germ anchovies peanuts or Black truffles naturally it was Maxim s in Paris that thought up this last ingredient following is a description by nationality of the major types of Mustard available on the Market today English Mustard Tewkesbury was the Center of Mustard production in Shakespeare s time which prompted the Bard to write his wit is As thick As Tewkesbury Mustard Henry in part 2. In the Early 18th Century Durham became the Mustard capital of England it was surely the Sharp Durham Mustard that caused James Boswell to observe in his life of Johnson 1791 that Johnson s conversation was much too Strong for a person accustomed to obsequious Ness flattery it was Mustard in a Young child s Mouth Coleman s Mustard factory was established in Norwich in he 19th Century Norwich has been the Center of commercial Mustard production in England Ever since. In contrast to Mustard manufactured in other countries almost All English Mustard is produced in the form of a Fine dry powder that usually is mixed with liquids at Home before it is used. Although some companies in England do produce prepared Mustard often with special flavourings added it is dry Mustard powder invented in 1730 that most people mean when they say English  English Mustard powder today is composed of Brown Mustard seeds without their husks smaller portion of yellow Mustard seeds a Little wheat flour to absorb any oiliness sometimes a bit of turmeric for color. It does not contain any Salt vinegar or other Flavouring. When mixed with water to form a paste it becomes extremely pungent Sharp hot. Timid palates beware to make English Mustard powder into a paste for use As a condiment 2 to 3 Tablespoons of cold water to 4 Tablespoons of powdered Mustard. Mix Well then let the Mustard stand for 10 to 15 minutes before using it. This waiting period is necessary for the essential oils hence the Correct flavor pungency to develop. After that time you can Salt vinegar Lemon juice herbs spices or other flavourings As desired. French Mustard Moutard Dijon a name almost synonymous with French Mustard has developed Over the centuries into the world s largest Mustard producing Center supplying half the Mustard now consumed on this planet. The finest Mustard seeds in France Are reputed to come from the Region around Dijon when a French recipe Calls for the use of Mustard it is Dijon Mustard that is implied. Since 1937, the name Dijon As applied to Mustard has been strictly controlled by French Law. Only those Mustard made in Dijon can carry that appellation. Similar Mustard made outside the lawfully designated area must be called Dijon style. An exception k Grey a upon Brand Mustard made in the United states which is licensed to use the Dijon name. It does not have the same flavor pungency As the French stripes Magazine september 5, ims