The History of Mustard

The price of the seed between 1285 and 1340 varied from one shilling three pints to six shillings eight pints per quarter, or twenty one pounds. The essential oil of mustard was first noticed in 1660 by Nicola Lefebvre and more distinctly in 1732 by Baur Harro. What is called French Mustard, German Mustard, etc. is made of the dressings mixed with vinegar, garlic and other spices, and flavoring material. A Mrs. Clemens of Durham, England, hit on the idea of grinding the seed in a mill and sifting the flower from the husk. This bright yellow farina rapidly attained wide popularity.