An herb native to the Mediterranean. It is known to have been used as early as the 1st century AD for the production of mustard. It reached Central Europe thanks to Roman colonists. As a spice, white mustard seed is used in pickling cucumbers, preserving fish, and in sauces and spice blends. However, white and black mustard seeds are most commonly used for the production of mustard.

In medicine, it has been used since ancient times; flour was prepared from it, which was made into a dough that served as a compress for rheumatic pain.

Mustard is of a warm nature and pungent taste; it releases stagnation and gets things moving.

Mustard as a condiment

It is a condiment, a yellow or yellow-brown paste made from ground mustard seeds mixed with water, vinegar, salt, spices, and oil. Sometimes it is coloured with turmeric. It is usually preserved with benzoic acid.

It was likely first used by the ancient Greeks and Romans with meat. They diluted ground mustard seeds with grape must. Further mentions of mustard can be found around 800 AD at the imperial court of Charlemagne.

Mustard has a sweet and sour taste and a refreshing nature. It benefits digestion and the liver. Due to the different types of mustard, the taste can vary.