1.First of all you should know: “mustard” is a plant (the so-called mustard plant); “Prepared mustard” is a spice
Although it is rarely necessary to further describe the “prepared” mustard when referring to the spicy spread, it seems only fair to acknowledge the true roots of the mustard.
mustard plant
2.The history of mustard goes far, far back
In many reports, mustard was the first spice people ever used. The Egyptian pharaohs filled their graves with mustard seeds to accompany them on the way to the afterlife. The Romans, however, were the first to turn the spicy seeds into a spreadable paste and mix them with a spicy liquid (usually together with wine or vinegar). The word “mustard” comes from the Latin mustum ardens – meaning “burning wine”.
The spicy seeds of the mustard plant
3. The Dijon mustard does not come from Dijon
When the Romans conquered the Gauls, they brought with them mustard seeds and in the thirteenth century Dijon established itself as the center of mustard production. Today Dijon mustard has become known all over the world ..
4. King Louis XI. did not travel without the mustard plant
The French monarch considered the mustard plant so necessary for his culinary experiences that he always let them ride.
5. Mustard has many, many faces
Dijon is not the only place with a popular local mustard. Other regional mustard varieties including American (the familiar yellow squeeze bottle material), English, so-called “French mustard” (actually invented in England as a less spicy alternative to English mustard), Bavarian sweet mustard, Italian fruit mustard, middle West mustard, Creole mustard, and so many different species that the term “German mustard” is essentially meaningless.
There are different mustard varieties all over the world
6.It is America’s silver medal spice
Peppercorns are the most widely used spices in the United States; Mustard comes second.
The mustard is very popular in America!
7. Two countries (Canada and Nepal) are responsible for the largest production of mustard in the world
In addition to their main ingredient, most mustard species have one thing in common: the country of origin of the ingredients. Crop plants from Canada and Nepal together make up more than half of the world’s mustard production. Thanks, people!
8. “Mustard yellow” is a lie!
The special shade of the yellow, to which the mustard gives its name, owes its color not to the mustard seeds themselves, but to the colored turmeric added to the spice for added flavor. Crushed mustard seeds alone vary from a pale yellow to a dark brown depending on their variety, but “turmeric yellow” does not sound quite as good.
9. Middleton, Wisconsin is for mustard lovers
Can the food love itself when there is no museum founded in its honor? South Wisconsin is proud to call itself the home of the National Mustard Museum, which “offers more than 5566 jars, bottles and tubes from all 50 states and more than 70 countries.”
10. The glass of mustard in the back of the fridge is fine
Despite its creamy texture, mustard is nothing more than a blend of spices and acidic liquid, none of which has the potential to truly pamper you. Cooling is recommended to keep the spicy kick of mustard from dissipating too quickly, but it is not essential. The aroma of the mustard will fade over time, but unless rogue feed particles get into the container, there’s nothing to worry about – except mediocre mustard, of course.
Depending on the type of mustard, sugar, honey and vinegar may also be present
The most well-known sort is the Dijon mustard
Mustard is available in different varieties
Mustard in full bloom
There the mustard grows
Yellow blossom of the ackersenf
The mustard plant belongs to the family of the Kreuzblütengewächse
Mustard plant – origin, aroma and use
Mustard (Sinapis alba)
Medicinal herbs – mustard
Grow mustard and eat
Classic hot mustard 
Mustard with a spicy taste
