What are the origins of the name mustard??

ollyk1

I stumbled across this on the interweb and I thought people on this board may have something to add...


There are several theories on the name of mustard, one that dates back to Roman times based on the use of "Must" or unfermented wine to make mustard. Two other theories come from the town motto of the town of Dijon France.

Originally mustard was called Sinapis. Some students claim that during Roman times the word Sinapis started to be replaced by words such as Mustum, Mustarum, and Mustardum as new wine, or "Must" was mixed with mustard seeds to make a paste.

More recent theories come from France. In one, the Duke of Burgundy, Philip the Bold, gave the town of Dijon a coat of arms in 1382 with the motto "MOULT ME TARDE" (based on Multum Ardeo – I ardently desire). As the story goes, the motto was adopted by the town’s many mustard-makers, who eventually shortened it into Moul-tarde (to burn much).

Similarly, another story has it that the motto was given the citizens of Dijon by King Charles VI. In this version, the motto "MOULT ME TARDE" meant "Off to Battle." A humorous side note on this story was that some opponents of the Dijon army saw the motto but missed the "ME," in the middle, and came to believe they were dealing with an army of mustard-makers.

5starpool

Is it nearly like talking to yourself at times Olly?

ollyk1

5starpool wrote:

Is it nearly like talking to yourself at times Olly?

Sadly it is Dom

The things I do for charidee..... :rolleyes:

ecksor

I'm reading and enjoying all the contributions so far.

ollyk1

ecksor wrote:

I'm reading and enjoying all the contributions so far.

Good to hear it Ecksor!!

smurph

FIRST TIME POSTER, LONG TIME LURKER, FRIEND OF OLLY

Come on Olly deep deep down do ya really like mustard, well do ya?????

I could have sworn I spotted you eating cocktail sausages smothered in Tomato Ketchup

Now before I get lambasted I do know that there is "Some mustard" in tomato ketchup, see recipe below

10 lb Tomato; totally ripe
- 1 Bell pepper, red; seeded & chopped
- 4 lg Onion; chopped
- 1 1/2 c Vinegar, cider
- 2 Garlic clove; crushed
- 1 tsp. Peppercorns
- 1 tsp. Allspice, whole
- 1 tsp. Cloves, whole
- 5 Cinnamon stick
- 1 tsp. Celery seed
- 1/2 tbs. Mustard, dry
- 1/4 bts Cayenne
- 4 tbs. Sugar, brown
- 3 tbs. Sugar, white
- 1 tsp. Salt

But I firmly believe that as a true advocate of Mustard you should refrain from using watered down versions of the real thing and stick to Mustard....

Although I do not have any photographic evidence of you consuming the said coctail sausages I think you should wear the following item www.mustardmuseum.com/product/2261/14. It will act as a constant reminder of your dedication to Mustard....


On another Matter,
what do you think of wholegrain Mustard,
ie www.flickr.com/photos/wordridden/130161566/

To be honost, I find it repeats terribly on me, although it is lovely on BBQ sausages etc., mmmm.

Do you preferred the smooth mustard or wholegrain and would you have any receipes for using same, (ie. marinades etc.,)

You have been a great addition to this forum, and I look forward to trying out some of your receipes.:cool:

ollyk1

smurph wrote:

FIRST TIME POSTER, LONG TIME LURKER, FRIEND OF OLLY

Come on Olly deep deep down do ya really like mustard, well do ya?????

Welcome to the mustard forum smurph it's peaceful here

Yes I do like mustard but it is not my favourite condiment but I like it in certain sandwiches and definitely on burgers!!

You don't have to be devotee of mustard to post here (but it helps!!)

smurph wrote:

I could have sworn I spotted you eating cocktail sausages smothered in Tomato Ketchup

I will never deny I'm a cocktail sausage and ketchup man but I doubt I've ever smothered a cocktail sausage in ketchup more likely a gentle dunk!!

smurph wrote:

Now before I get lambasted I do know that there is "Some mustard" in tomato ketchup, see recipe below

10 lb Tomato; totally ripe
- 1 Bell pepper, red; seeded & chopped
- 4 lg Onion; chopped
- 1 1/2 c Vinegar, cider
- 2 Garlic clove; crushed
- 1 tsp. Peppercorns
- 1 tsp. Allspice, whole
- 1 tsp. Cloves, whole
- 5 Cinnamon stick
- 1 tsp. Celery seed
- 1/2 tbs. Mustard, dry
- 1/4 bts Cayenne
- 4 tbs. Sugar, brown
- 3 tbs. Sugar, white
- 1 tsp. Salt

But I firmly believe that as a true advocate of Mustard you should refrain from using watered down versions of the real thing and stick to Mustard....

I agree to disagree Since my excursion to the mustard fourm I've found out many wonderful and useful things about mustard and the fact that it pops up in all sorts of sauces and dishes is just a sign of its strength!

Let's not go down the "splitters" route of the pure mustard and the mixed mustard offerings. This forum couldn't handle the controversy and we don't need any subforums i say!!

smurph wrote:

Although I do not have any photographic evidence of you consuming the said coctail sausages I think you should wear the following item www.mustardmuseum.com/product/2261/14. It will act as a constant reminder of your dedication to Mustard....

Do they do XXXL???
You order it and I'll wear it on a Friday night in the Fitz of your choosing!! (more $$$'s to charity if a picture of this event appears on the interweb!!)

smurph wrote:

On another Matter,
what do you think of wholegrain Mustard,
ie www.flickr.com/photos/wordridden/130161566/

To be honost, I find it repeats terribly on me, although it is lovely on BBQ sausages etc., mmmm.

Better out then in I say!!

Wholegrain mustard is good on everything of a BBQ!

smurph wrote:

Do you preferred the smooth mustard or wholegrain and would you have any receipes for using same, (ie. marinades etc.,)

You have been a great addition to this forum, and I look forward to trying out some of your receipes.:cool:

I've added a lot of recipes to date in the recipe post but I'll add some more over the next few days.

ecksor

I know smurph. I clearly remember her aghast at my marginal raising standards in my very first trip to the fitz for a €20 rebuy (she whispered it to Doc Farrell, but I heard her).

Anyway, ketchup and other condiments are allowed for in the charter.

smurph

ecksor wrote:

I know smurph. I clearly remember her aghast at my marginal raising standards in my very first trip to the fitz for a €20 rebuy (she whispered it to Doc Farrell, but I heard her).

Unfortunately Ecksor I know that is wrong, because one of my many faults is that im as subtle as a sledgehammer and I don't whisper, I SHOUT....

ecksor

I'm subtle and didn't want to imply that you are indiscreet. I also didn't mention that you minraised me pre-flop with your QQ and let me outflop you with Ad6d

ollyk1

ecksor wrote:

I'm subtle and didn't want to imply that you are indiscreet. I also didn't mention that you minraised me pre-flop with your QQ and let me outflop you with Ad6d

FFS back on topic please!! :rolleyes:

ecksor

Sorry.