This is a favorite seasoning on our table, especially when combined with meat dishes. Its taste has been appreciated for a long time. It has not lost its popularity today. What do you know about Mustard?
- Mustard from the cabbage family (not to be confused with cabbage), which includes herbs, occasionally shrubs or shrubs.
- The Latin name Sinapis goes back to the Greek words meaning “harm to vision”: when the seeds are rubbed, lacrimation begins.
- A mustard seed does not exceed 1.1 mm in diameter, and a black mustard bush can reach 3 m in height.
- The first known mustard seasoning dates back to 42 AD.
- Mustard did not immediately become a food crop, at first, it was used as a medicine.
- Pope John XXII (13-14 centuries) added mustard to all dishes in a row.
- For German brides, a mustard seed is sewn into a veil for a lasting marriage.
- India is the largest mustard cultivation center.
- It is most popular in Europe.
- There are a couple of dozen varieties of Dijon mustard. But usually, by moutarde de Dijon they mean mustard on white wine.
- During Oktoberfest Germans pour Munich mustard on Bavarian sausages: it tastes fresh and can sweeten by adding caramel syrup.
- During cooking, the British add apple juice to it. Italians are coarsely chopped fruits. Americans make incredibly liquid mustard, to which they add a lot of sugar.