MUSTARD One of the most ancient crushed/ground seeds, dating back to 1100 bc in China where it was consumed in the Royal courts. In time mustard made its way via trade routes to Europe, once there it was used in medicinal ways and soon also in food, mostly as a condiment, the further it went into Northern Europe, the more varied and actually sweeter it became. Today there are three main types of seed and these are also divided in to occasional sub catagories. Example is Brown mustard seed if originating in China, is very much hotter and biting than the same seed from Canada. There are over 40 varieties of mustard seed, essentially only 3 are widely used, catagorised as White (the most common in western mustard condiments) Brown, in Asia it is hotter and way more bitter, in European mustards, milder, used in seeded mustard types. Black mustard seed is not common, but has a sweet milder flavour, it is not commonly ground apart from North Africa where it is used as a ground powder to make a condiment. Yellow mustard powder will provide a quite hot paste when mixed with just cold water and used within fifteen minutes. It very quickly looses the biting heat on exposure to air, the flavour is retained. Most of the commercial HOT mustards on the world market are mixed with chilli or similar which assists in retaining the heat. American Yellow mustard is made from yellow mustard powder with the additioin of Turmeric. It is mixed with a mild vinegar (usually cider vinegar) and water with a little garlic and paprika. Much loved in the USA and found on, in, huge number of dishes. It has not found a big audience in other Western or European countries, but it is worthy of some inspection. In the Jewish Delicatessens of New York and right through the USA, a sandwich made from cold corned beef or more likely Pastrami (an old European method of cooking beef) was layered up with many thin slices of meat and liberallly slathered with a mild sweetened mustard, similar to American Yellow mustard but a bit more spicy. It is delicious used in a NY and Southern American potato salad. See https://www.tasteofhome.com/recipes/southern-potato-salad/ I often use it in an egg mayonaise. Germany, Austria, Switzerland and smaller Eurpoean countries have an abiding love affair with sausages and have perfected them in a wide variety of meats and flavours. They are eaten at all times of the day and are usually accompanied by mustard. The mustard is made either with whole seeds or powdered or a combination of both and is sweetened, it also contains a few other spices such as paprika, allspice and cinnamon. There are dozens of variations throughout the regions. Scandinavian countries with their love of fish in all manner of fresh and preserved ways (think Gravadlax) have evolved some delicious condiments to accompany their seafood. Most are mustard based, usually with mayonaise and very many with fresh dill. All are delicious. Horseradish is much loved for its tangy, hot deliciousness, in Edwardian days in gentlmans clubs it was an essential on the table, mostly grated and mixed with cream. Evolution in all things including taste have seen a decline in its use, but the slide has been halted with the marriage of horseradish and mustard. The resulting offspring has given a delicious condiment for all types of meat dishes. Italians have not much embraced mustard of the European style, but have evolved a condiment using the preserved fruits of Italy called Mustardo de Cremona, it is delicious but hard to find. Greece hardly used mustard, but a recipe of mustard, lemon juice and yoghurt used on chicken is delicious. The Middle east has very few uses forthe condiment, except for Israel where European traditions have carried on and mustard is used often.In the Imperial courts of pre revolution Russia and surrounding countries, a mustard did evolve using a sweet vinegar and this I find delicious on ham and also beef. The Peter Watson Range of Mustards Brandied Seed Mustard 250gm Dijon Mustard (Mild) 250gm German Sweet Mustard 250gm Horseradish Mustard 250gm Hot English Mustard 250gm Imperial Russian Mustard 250gm New York Deli Mustard 250gm Swedish Sweet Mustard with Dill 250gm Wasabi Mustard 250gm