Here’s a secret about American Spoon’s Whole Seed Mustard: it’s actually not mustard. You wouldn’t think that to look at the ingredient list; it’s made of the same stuff as mustard. You wouldn’t think it’s not mustard when you use it, either; it tastes like mustard and makes a great addition to sausages, burgers, sandwiches, […]
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A lot of the Dijon mustard out there isn’t from the French city of Dijon. Unlike, say, champagne, which must must come from the region of Champagne, or Parmigiano-Reggiano, which has to be made around the city of Parma, Dijon mustard can be made just about anywhere—France, California, Japan, you name it. The “Dijon” part […]
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In French there’s a saying: “se croire le premier moutardier du pape.” Roughly translated, it means, “he thinks he’s the pope’s mustard maker.” It describes someone who’s perhaps a bit too proud of himself. The story goes that Pope John XXII got a hankering for the unique purple mustard of his hometown in southwestern France, […]
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If you’re like ninety percent of Americans, you have mustard in your kitchen. Not so a hundred years ago. Back then, most mustard in the US was sold as a powder to be “constituted” at home—and it was really hot. In the 1880s, Robert French, he of the most common mustard brand in the states, […]
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