By Jill Lowe
The term “cut the mustard” means does it “measure up” or is it “of high quality to succeed” – first mentioned in the O.Henry story “The Heart of the West” (1907).
In some other countries the word mustard is used in a term to express enthusiasm as in as “keen as mustard.”
Mostly though, when thinking of mustard, it is in relation to the foods made better with this wonderful condiment.
In Chicago, for example it is a guideline (almost a rule) that ONLY mustard be applied to a hot dog and never ketchup!
Mustard is a cruciferous vegetable, part of the genus Brassica, which also includes bok choy, broccoli, brussels sprouts, cabbage, cauliflower, collards, kale, radish, rapeseed, turnips and other vegetables. (Mustard greens – not the focus here – are the leaves of the mustard plant)
Whole mustard seeds, from the flower of the mustard plant, don’t have heat and pungency. Two components within the seeds combine when ground and mixed with a liquid, or when the whole seeds are chewed, producing the characteristic spicy, pungent taste.
The mustard flowers
Mustard plants
Mustard seeds brown and white
Although there are three types of mustard, two are most widely recognized and in use. Yellow mustard is commonly associated with hot dogs and bologna sandwiches, usually made from white mustard seeds with turmeric coloring added.
Brown mustard is used in whole grain, dijon and deli mustards. (Less well known is black mustard which is especially hot and can be found in some whole-grain mustards that emphasize the piquancy of this spice.)
The origin of the word “mustard” comes from two Latin words (mustum ardens) which mean “fiery must” because mustard has always been prepared with must (unfermented grape juice or vinegar). This word would then have given rise to the word “mustard” in English. Mustard originated in the Mediterranean region and was cultivated by the Greeks and Romans for over 2,000 years. It was also used in ancient China, (possibly from 2000 BCE) India, and Sumer – modern day Iraq. Used always for condiments but also used for medicinal purposes
Mustard is omnipresent in popular culture, popping up in everything from The Beatles’ hit, “Mean Mr. Mustard,” to the blustery Colonel Mustard in the board game “Clue,” to the various mustard-colored clothes worn in the Harry Potter books.
French’s mustard – so popular and well known
The ubiquitous mild yellow mustard prevalent all over North America
Dijon mustard (moutarde de Dijon)
Unlike Champagne, Burgandy wines and French cheeses, Dijon mustard is not regulated by an official geographic protection. Thus anyone can make dijon mustard and they do. And furthermore indeed much of Dijon mustard produced in France contains seeds sourced from Canada and elsewhere. The link in the notes will steer you to further history of French and Dijon mustard.
In discussing mustards in North America, the most well known is French’s mustard, followed closely by dijon mustard, but in other countries their local mustard producers are popular including exotic Japanese mustards.
Here follows some examples of various mustards.
Lavendar wine mustard made in Tarpon Springs, Florida for purchase at the National Mustard Museum in Wisconsin
Moutard de Meaux
Meaux is located 60 km east of Paris, having over 50,000 inhabitants. Its history has been shaped by the winding path of the Marne river, on which the town is built.
Today, Moutarde de Meaux® Pommery® has kept the same recipe as in the past, its ingredients carefully selected for their qualities.
By visiting their website you will see many variations of mustard but the most well known is the Pommeroy.
English and Australian mustards
Some foods and dishes enhanced by mustard.
Some mustard for your arancini!
Creamy honey mustard chicken-usually uses Dijon mustard but of course variations occur
Potato salad using dijon mustard vinaigrette – from Kate Scarlata
Why not visit the National Mustard Museum in Middleton. Wisconsin, for mustard merchandise from many countries, memorabilia and history?
How good it is that a condiment with the enticing color of golden mustard gives us so much pleasure in eating!
Often used as a metaphor in religions to illustrate the fact that whereas the smallest of seeds such as mustard, can become the largest of plants, likewise one can achieve much from small beginnings.
Further, just like mustard, one can add a little something special to everything.
Notes and Links:
Photo of Jill by Joe Mazza, Bravelux inc.
Photos copyright © 2025Jill Lowe. All rights reserved
Images from Shutterstock license
