Mustard

Mustard - Food Through History

The first things I think of when I think of mustard is hotdogs and baseball, but our ancestors thought of some rather strange things. Scandinavians believed that a mixture of ginger, mustard seeds and spearmint would cure women of being frigid. In India and Denmark, the seeds were believed to posses magical powers, seeds were scattered on floors to keep out evil spirits.

Young German brides would sew the seeds into the hem of their wedding gowns; this would ensure they would be the dominant one in their marriage. In one Hindu legend from the book "Nectar and Ambrosia" by Tamra Andrews, a Brahman had a young wife who became a witch and betrayed her husband by having an affair with one of his herdsmen. When the Brahman found his wife with this man together he nearly killed them; his wife stopped him by turning him into a buffalo. The wife then sold him to a buffalo trader.

The trader, being perceptive noticed that his newly acquired animal was really a man. So he turned to a good witch who changed him back into a man and gave him some magic mustard seeds, which he sprinkled on his evil wife and changed her into a mare. Hindus believed mustard seeds enabled people to fly through the air, locate buried treasures and transform them into shape shifters. At one time, (mustard grows so fast) Missionaries used mustard seeds as a sort of navigational aid, they scattered seeds along the roads on journeys so they could find there way back.

Pliney the first century naturalist prescribed mustard for women suffering from "lassitude's" he meant fainting. Physicians also prescribed mustard for snakebite, epilepsy, toothaches and baldness. It is supposed to be a cure for poison as poisoning was common. Mustard is an emetic (induces vomiting) so if you take it fast enough after eating poison mushrooms it could save you. A mustard paste placed on a cloth, not on the skin soothes aches and pains.

There are several different types of mustard; one kind is grown for its greens and the other for its seeds. Mustard is an annual that grows wild along road streams and in fields. Usually reaches 3 to 4 feet in high and has small, bright yellow flowers. The mustard best known in Europe is the seed of the white mustard "brassica hirta", some times classified as "Sinapis Ala". A bag of mustard seeds was found in an excavation of a Bronze Age site at Marmariani. In Egyptian, of a large number of mustard seeds were found in a twelfth dynasty tomb. In India and china the smallest measurement was called sarsapa, or one mustard seed. Originally mustard seeds were used for oil then the seeds were made into little balls with honey or vinegar and a little cinnamon. It was sold in balls until Mrs. Clements of Durham England invented the method of preparing mustard flour at the turn of the 18th century which was called Durham Mustard.

Italians made their mustard sauce with orange and lemon peel using black mustard. Hot Chinese mustard is water and dry mustard, that's it! Mustard has no flavor or heat until liquid is added and it sits for 10 minutes. The heat is adjusted by the kind of liquid added. The French created the best continental mustard at Dijon, the ingredients included Champaign, anchovies, capers, tarragon, and an ingredient that remains a secret. In the 16th century novelist Anatole France says in "The Revolt of Angels," "A tale without Love is like beef without mustard; an insipid dish."

For two thousand years the most popular way to eat mustard has been as a smooth sauce. Each country adding their own special ingredients. My daughter works in S.E. Portland, at the world famous historic old English Pub called "The Horses Brass," when I decided to bug her at work I discovered something called a "Scotch egg". It's a boiled egg wrapped in pork sausage, rolled in fine dry bread crumbs then deep fried, it's easy. I tried to pry the Pubs secret mustard recipe out of her but she assured me her life would be in danger. So, I made up my own.

Crystals Hot Sweet Mustard

First, mix 4 TBSP. Dry mustard with 1 oz. beer and set aside....

In a sauce pan mix,

1 c. Brown Sugar,

1 ½ TBSP. Cornstarch,

1/8 tsp. Ground cloves,

¼ tsp. Allspice,

¼ tsp. Cinnamon,

½ c. vinegar,

2 c. water, 1 c. golden raisins (optional).

Cook over medium heat until it starts to boil, Add raisins, reduce heat, simmer until raisins plump and mixture thickens, about 10 minutes. Stir in 2 TBLS. Butter. Slice the Scotch Eggs and dip.

Enjoy!

To reach Crystal Hayes email crystalhayes@peak.org

Added 14 May, 2007 by Crystal