The brief history of mustard
Mustard is one of the world's most beloved and versatile condiments. Whether you're dressing up a hot dog, adding some zest to a sandwich, or using it as an ingredient in marinades and salad dressings, mustard delivers a burst of flavor that can brighten up any dish. But this ubiquitous bright yellow condiment has a rich and ancient history that stretches back thousands of years.
The Origins of Mustard
Mustard originated from the mustard plant, a member of the brassica family that also includes vegetables like broccoli, brussels sprouts, and cabbage. The ancient Greeks and Romans were among the first to process mustard seeds into edible mustard condiments and sauces. They would grind up the pungent mustard seeds and mix them with wine, vinegar, olive oil, and other flavorings.
In the 4th century AD, the Romans introduced mustard to Gaul (modern day France), where Dijon-style mustard was born. French monasteries helped keep mustard-making traditions alive through the Middle Ages by growing mustard plants and grinding the seeds into the now-signature Dijon mustard. The Dijon region of France remains a prominent mustard producer to this day.
Also during the Middle Ages, mustard was also used for medicinal purposes.
Mustard Comes to the New World
French settlers brought mustard to North America in the 16th century. English colonists who settled in the American South cultivated mustard seeds and began making their own styles of mustard around the 18th century. Small local mustard companies sprang up over the next two centuries across the United States and Canada.
In the 18th century, mustard began to be produced on a larger scale. The first commercial mustard mill was established in Dijon, France, in 1777. Soon after, mustard production spread to other parts of Europe and the United States.
In the 19th century, the popularity of mustard continued to grow. It became a common condiment for hot dogs, sandwiches, and other foods. Companies like Grey Poupon and Colman's emerged and became famous for their mustard products.
But, mustard was first mass-produced in the U.S. starting in the early 1900s. Companies like French's, Plochman's, and Gulden's took mustard from a local product made by families and monasteries into a national phenomenon.
Today's Mustard Landscape
Mustard now comes in an array of varieties from around the globe. Some of the most popular include Dijon from France, English mustard, spicy brown mustards, sweet mustard, honey mustard, stone ground mustard, and more. Each style has its own distinctive flavor, color, and level of heat.
Major mustard producers can be found from England to France, Germany, Canada, and the United States. While French's prepared yellow mustard remains king in the U.S., artisanal mustard makers have reinvigorated the mustard scene with creative craft flavors like maple mustardo, drunken balsamic mustard, and even mustard infused with hops.
What was once a fairly obscure seasoning made by hand has become a beloved global condiment with infinite flavors and culinary uses. The next time you slather some mustard on your hot dog or cordon bleu, take a moment to appreciate this zesty golden paste's rich and ancient history. Bon appétit!
