WEBVTT - The Mustard Episode 0:00:02.960 --> 0:00:06.680 My name is Evil Longoria and I am Myra and 0:00:06.840 --> 0:00:11.400 welcome to Hungry for History, a podcast that explores are 0:00:11.440 --> 0:00:12.800 past and present through food. 0:00:13.039 --> 0:00:15.200 On every episode, we'll talk about the history of some 0:00:15.280 --> 0:00:18.840 of our favorite dishes, ingredients, and beverages from our culture. 0:00:18.920 --> 0:00:20.000 So make yourself at home. 0:00:20.640 --> 0:00:27.600 When you know, every time I open up my email 0:00:27.760 --> 0:00:31.760 on a podcast day, I read the episode and I'm like, 0:00:31.840 --> 0:00:33.159 how did might they come up with? 0:00:33.200 --> 0:00:40.320 This? Mustard is something that I really leaned into. I 0:00:40.440 --> 0:00:43.360 was like, tell me more. And you know, if you 0:00:43.440 --> 0:00:43.919 ever heard the. 0:00:43.840 --> 0:00:46.560 Expression you can't cut the mustard, it means you can't 0:00:46.600 --> 0:00:48.440 hack it, you're not meeting the expectations. 0:00:48.440 --> 0:00:51.320 But where did that come from? What is that? 0:00:51.440 --> 0:00:54.760 Why is it you can't you can't cut mustard. I'm 0:00:54.800 --> 0:00:57.640 really good at everything, and I can't cut mustard. 0:00:57.680 --> 0:01:00.400 Well, they don't really know where this term came from from. 0:01:00.760 --> 0:01:02.760 The first time it actually appears is in. 0:01:02.720 --> 0:01:04.200 A dictionary in Texas. 0:01:04.720 --> 0:01:07.600 Maybe it was like you can't mustard it and then 0:01:07.640 --> 0:01:09.000 somebody has said mustard. 0:01:09.319 --> 0:01:12.119 So it's a very bizarre expression. 0:01:12.319 --> 0:01:16.360 And yes, I come up with the weirdest the topics 0:01:16.440 --> 0:01:19.839 because I'm literally interested in absolutely everything. 0:01:20.000 --> 0:01:21.400 Everything me too. 0:01:21.480 --> 0:01:25.920 And mustard is one of the first domesticated crops, and 0:01:26.000 --> 0:01:30.920 you were just in dijon. I was, indeed, So it's like, well, 0:01:30.920 --> 0:01:32.400 of course we're going to talk about mustard. 0:01:32.440 --> 0:01:35.160 You know, it's been cultivated for thousands of years. 0:01:35.480 --> 0:01:38.920 It's seeds have produced mustard as for a condiment for 0:01:39.000 --> 0:01:42.560 an oil, so of course we have to talk about mustard. 0:01:42.680 --> 0:01:43.880 I love yellow mustard. 0:01:43.920 --> 0:01:46.520 I'm actually not a fan of Djon mustard unless it's 0:01:46.560 --> 0:01:47.360 in a vinagrette. 0:01:47.480 --> 0:01:51.880 Yeah, oh my gosh, I love I probably have more mustards. 0:01:51.880 --> 0:01:54.400 I have a ton of different kinds of mustards, a 0:01:54.440 --> 0:01:56.360 ton of different kinds of salts, and a ton of 0:01:56.400 --> 0:01:57.880 different kinds of vinegars. 0:01:58.120 --> 0:01:59.680 We have spoken about this. 0:02:00.520 --> 0:02:03.560 Coming back to me now about your mustard cabinet. What 0:02:03.920 --> 0:02:05.400 do you mean, what does that mean? What does that 0:02:05.400 --> 0:02:05.840 look like? 0:02:06.040 --> 0:02:09.919 The mustard well in refrigerator, I have whole green mustard, Dijon, 0:02:10.160 --> 0:02:13.240 different kinds of Dijon mustards. I have, of course, yellow mustard. 0:02:13.840 --> 0:02:18.160 I have Deli mustard. I just love it. I just 0:02:18.360 --> 0:02:21.680 use it for different things, for sandwiches, for salad dressings, 0:02:21.680 --> 0:02:26.880 for marinades. It's so versatile and it just gives everything 0:02:26.919 --> 0:02:27.760 a pop. 0:02:27.919 --> 0:02:31.560 Is it your favorite condiment, probably because you don't like mayonnaise. 0:02:31.760 --> 0:02:34.160 No, I don't like mayonnaise. I hate mayonnaise. So see 0:02:34.160 --> 0:02:38.200 I use I'm team mayonnaise. Oh use mayonnaise on everything. 0:02:38.800 --> 0:02:39.040 Yeah. 0:02:39.320 --> 0:02:43.959 Yeah, another thing we disagree about. But I will say 0:02:44.000 --> 0:02:46.440 when I was in Djon. I was in Djon and 0:02:46.760 --> 0:02:49.480 people think they're known for Djon mustard, which they are, 0:02:49.560 --> 0:02:52.840 but they're known for mustard. They make all all kinds 0:02:52.840 --> 0:02:56.960 of mustards there, and so it was fascinating because I 0:02:56.960 --> 0:02:59.440 was in the field and the harvest was happening of 0:02:59.600 --> 0:03:02.480 that wow seeds, and you know, when you see it 0:03:02.639 --> 0:03:05.280 and look at it and the whole history of it 0:03:05.320 --> 0:03:09.080 is pretty pretty amazing, I mean fascinating to me. 0:03:09.919 --> 0:03:12.080 Yeah. But you know, like if I'm eating a. 0:03:12.000 --> 0:03:16.160 Hot dog, I like mustard, not ketchup, And my husband 0:03:16.240 --> 0:03:16.800 likes ketchup. 0:03:16.800 --> 0:03:19.079 He doesn't use mustard, which is weird. I use both. 0:03:19.840 --> 0:03:20.600 Oh you use both. 0:03:20.720 --> 0:03:21.040 See. 0:03:21.160 --> 0:03:22.320 You know here's another thing. 0:03:22.520 --> 0:03:27.320 Waterburger mustard and ketchup are the best in the world. 0:03:27.400 --> 0:03:30.760 Like if I could have the water Burger mustard on everything, 0:03:31.120 --> 0:03:33.120 then I would probably be a bigger mustard fan. 0:03:33.200 --> 0:03:34.400 What is it about Waterburger? 0:03:34.800 --> 0:03:38.440 Waterburger for those that don't know is like the best 0:03:38.440 --> 0:03:39.880 burger place in Texas. 0:03:40.040 --> 0:03:42.839 It was born in Corpus Christi dix Is, by the way. 0:03:43.400 --> 0:03:44.160 I didn't love that. 0:03:44.640 --> 0:03:50.080 The headquarters were an corpus uh. And they have spicy ketchup, 0:03:50.640 --> 0:03:52.800 which I buy. My mom buys me and sends it 0:03:52.840 --> 0:03:55.160 when she comes to visit in La. She brings me 0:03:55.720 --> 0:03:58.640 spicy Ketchup. You've never had Waterburger spicy ketchup. Of course, 0:03:58.680 --> 0:04:00.960 I've had Waterburger. It's the best. I mean, it's way 0:04:01.000 --> 0:04:03.960 better than in and Out, I think, but I don't. 0:04:04.040 --> 0:04:07.640 I'm way better picture. I can't picture their mustard the 0:04:07.640 --> 0:04:11.440 their ketchup. But their mustard is really I mean it's 0:04:11.560 --> 0:04:14.360 really tangy. It's like it hits you right here. 0:04:14.240 --> 0:04:16.120 In the and the jaw. 0:04:17.120 --> 0:04:19.360 Oh okay, I need to go when I go back 0:04:19.360 --> 0:04:21.000 to Texas, I'm going to go and taste it. But 0:04:21.000 --> 0:04:24.039 They're mustard is very distinct, right, It's a yellow mustard, 0:04:24.080 --> 0:04:25.960 but it's I don't know what they do with it, 0:04:26.040 --> 0:04:29.360 but it's it's definitely it has it has a pup. 0:04:29.880 --> 0:04:32.000 I get to the bottom of it. Potato salad cannot 0:04:32.040 --> 0:04:35.120 survive without mustard and a vinaigrette. You have to put 0:04:35.160 --> 0:04:36.600 a little bit of mustard in a vinaigrette. 0:04:36.640 --> 0:04:38.960 You'd put djon. You can't put yellow mustard in a 0:04:39.320 --> 0:04:42.880 no djon mustard, Okay. Mustard is one of the first 0:04:43.040 --> 0:04:48.200 domesticated crops, meaning we learned how to cultivate it. 0:04:48.400 --> 0:04:49.000 When was that? 0:04:49.040 --> 0:04:50.080 How long ago? Was that? 0:04:50.240 --> 0:04:52.880 Thousands of Like everything is like thousands of years ago. 0:04:53.000 --> 0:04:55.920 So the mustard family consists of about thirty six hundred 0:04:55.960 --> 0:04:56.960 different species. 0:04:57.040 --> 0:04:58.880 Most of them are wild and they're related. 0:04:58.920 --> 0:05:01.240 They're in the cabbage f family, so they're related to 0:05:01.440 --> 0:05:07.599 kale and collared greens, but only three of them make mustard. 0:05:07.920 --> 0:05:11.360 And again it's been domesticated for thousands of years, and 0:05:11.520 --> 0:05:13.760 they come from different parts of the world. So the 0:05:13.800 --> 0:05:18.760 white or yellow mustard is native to the Mediterranean, like 0:05:18.800 --> 0:05:21.880 the mediterrane basin like North Africa and Europe, and then 0:05:21.920 --> 0:05:24.919 the brown mustard native to India, Nepal and parts of 0:05:24.960 --> 0:05:27.840 South Asia. And then the black mustard is also native 0:05:27.880 --> 0:05:30.560 to the Mediterranean and to the Middle East. And so 0:05:30.960 --> 0:05:35.440 through ancient trade routes, these mustards, these these three different 0:05:35.440 --> 0:05:38.560 types of mustard plants that make seeds became a staple 0:05:38.760 --> 0:05:43.160 all over Europe, in Asia, and eventually in the Americas. 0:05:43.400 --> 0:05:47.520 What do your mean three thousand, six hundreds, that's that's 0:05:47.520 --> 0:05:50.320 a lot. Like I told you, in Dijon, they make 0:05:50.440 --> 0:05:53.120 all mustard, and there were so many different kinds, and 0:05:53.160 --> 0:05:55.040 I was like, oh, I thought you only made Dijon 0:05:55.160 --> 0:05:57.520 mustard Indijon, So did I? 0:05:57.560 --> 0:05:59.440 Actually I didn't. We make think about it. 0:05:59.480 --> 0:06:02.640 They make every They make all of it, white, yellow, brown, black, 0:06:03.279 --> 0:06:06.200 all of it. So let's talk about how mustard is made, 0:06:06.279 --> 0:06:09.560 because it's a simple process. It's just you know, you 0:06:09.600 --> 0:06:11.800 have to soak the seeds overnight in a blend of 0:06:11.880 --> 0:06:14.839 vinegar and water, and then you grind them into a 0:06:14.920 --> 0:06:19.000 paste and you can add salt or flavorings like tumeric 0:06:19.120 --> 0:06:21.599 or garlic. Some people add honey, and then you have 0:06:21.640 --> 0:06:27.240 to let it rest before enjoying it. And you know, 0:06:27.279 --> 0:06:33.320 there's all these different flavor profiles of the three main mustards, 0:06:33.400 --> 0:06:36.520 which is white slash yellow mustard, which is weird because 0:06:36.680 --> 0:06:39.760 I had never seen white mustard. But like white white 0:06:39.839 --> 0:06:42.960 yellow mustard, which is the mildest, it's a little bitter, 0:06:43.560 --> 0:06:47.360 a hint of sweetness. That's probably the one that Americans 0:06:47.400 --> 0:06:49.080 are most familiar with, right. 0:06:49.440 --> 0:06:52.440 Yeah, and it's the white yellow mustard. It's the seeds 0:06:52.440 --> 0:06:53.839 are white or yellowish. 0:06:54.120 --> 0:06:56.440 Oh, the seeds are white or yellow, okay. 0:06:56.440 --> 0:07:02.279 And then the brown mustard seeds created like a spicier pepper, 0:07:02.480 --> 0:07:03.760 peppery bite. 0:07:04.080 --> 0:07:05.320 That's one that's really. 0:07:05.120 --> 0:07:10.480 Common in Dijon and also in Indian It's in many 0:07:10.520 --> 0:07:12.160 Indian pickles and curries. 0:07:12.360 --> 0:07:13.560 Is the brown mustard. 0:07:14.080 --> 0:07:17.360 And then the black mustard, which I've never seen or tasted, 0:07:17.400 --> 0:07:18.600 have you black mustard? 0:07:18.960 --> 0:07:19.960 Actually no, I haven't. 0:07:20.080 --> 0:07:22.440 I was just gonna say I've tasted the black mustard 0:07:22.520 --> 0:07:25.120 seeds and like India when I've made like Indian food. 0:07:25.680 --> 0:07:28.320 But now that you said that, no, it's not the black, 0:07:28.360 --> 0:07:31.200 it's the brown. But it's like it's super intense. 0:07:31.640 --> 0:07:34.800 Yeah, it's very intense, pungent. It's almost like was sabi. 0:07:34.960 --> 0:07:38.880 And it's usually used in South Asian cooking, some European recipes, 0:07:38.920 --> 0:07:40.520 but mostly South Asian cookies. 0:07:40.600 --> 0:07:43.240 So are the people that first cultivated mustard. 0:07:43.040 --> 0:07:46.280 The cultivation of its super ancient mustard seeds have been 0:07:46.280 --> 0:07:49.800 found in archaeological contexts dating back, you know, thousands of 0:07:49.880 --> 0:07:53.280 years in ancient India and summer in Egypt, and mustard 0:07:53.280 --> 0:07:56.320 seeds were so valuable to the ancient Egyptians that they 0:07:56.480 --> 0:07:59.320 used to place them in their tombs for the afterlife. 0:07:59.760 --> 0:08:03.600 They were thought to have medicinal and protective properties and 0:08:03.640 --> 0:08:06.440 like ward off the evil eyes and all of the 0:08:06.480 --> 0:08:08.280 things that you would need in this life and also 0:08:08.320 --> 0:08:11.640 and then the afterlife. But then moving forward, like the 0:08:11.680 --> 0:08:15.760 ancient Greeks and Romans used it for flavor and also 0:08:15.840 --> 0:08:19.440 for health benefits. And there's this diascord, he said Turkish 0:08:19.480 --> 0:08:24.440 born Greek physician. He wrote an early treatise on medicine, 0:08:24.520 --> 0:08:28.000 and he wrote about the use of mustard as a treatment. 0:08:28.200 --> 0:08:32.560 He would make these like compresses like poultices with mustard 0:08:32.600 --> 0:08:36.920 seeds and use them for like for aches and pains, 0:08:37.600 --> 0:08:40.680 to clear sinuses, and this kind of became a standard, 0:08:40.679 --> 0:08:43.560 and you know, for thousands of years, healers would have 0:08:44.160 --> 0:08:48.760 mustard in their bag of cures. Ancient Chinese used to 0:08:48.880 --> 0:08:53.440 use mustard seeds for digestive purposes. And it wasn't until 0:08:53.480 --> 0:08:57.720 the Romans that we start seeing the word mustard. 0:08:57.920 --> 0:09:01.280 Yeah, because in France it's muda that it's mod mutad, 0:09:01.360 --> 0:09:03.120 And so I was like, oh, did it mustard come 0:09:03.120 --> 0:09:07.000 from mutad or where did the word mustard come from. 0:09:07.200 --> 0:09:08.960 It actually comes from Latin. 0:09:09.040 --> 0:09:12.000 It has Latin roots because the Romans used to mix 0:09:12.320 --> 0:09:17.120 crushed mustard seeds with unfermented grape juice, and this unfermented 0:09:17.120 --> 0:09:19.960 grape cheese was called must and so they would create 0:09:20.000 --> 0:09:23.560 this spicy paste and it was like a burning must 0:09:23.720 --> 0:09:27.840 So the words mustard and the French mutard come from 0:09:27.840 --> 0:09:31.640 this mustem ardens, which is the Latin for this sort 0:09:31.640 --> 0:09:35.199 of burning must. So basically the Romans were making mustard, 0:09:35.440 --> 0:09:36.960 and that's where the word comes from. 0:09:37.440 --> 0:09:39.000 So it comes from the Roman. 0:09:39.559 --> 0:09:42.640 So the Romans introduced mustard plants into what is now 0:09:42.679 --> 0:09:46.200 France and England, and they gave rise to the fame 0:09:46.320 --> 0:09:49.880 de jon mustard that they've been manufacturing there since the 0:09:49.920 --> 0:09:50.880 thirteenth century. 0:09:51.280 --> 0:09:52.079 Wow at least. 0:09:52.120 --> 0:09:55.360 So, I mean, spices were huge in the Middle Ages 0:09:55.480 --> 0:09:58.240 in Europe. I mean we talk a lot about this 0:09:58.440 --> 0:10:01.800 in other episodes. And how you know, spices were so 0:10:02.520 --> 0:10:07.440 big because food could not be conserved right like food 0:10:07.480 --> 0:10:09.520 went bad. And then if food were bad, they would 0:10:09.520 --> 0:10:11.280 just like put all these spices to make it taste 0:10:11.360 --> 0:10:15.439 better or also to salt meat right to salt. So 0:10:15.440 --> 0:10:18.560 so many spices available in the Middle Ages was mustard. 0:10:18.520 --> 0:10:20.320 Having a moment in the Middle Ages. 0:10:21.040 --> 0:10:22.839 It was and it was a plant, so it was 0:10:22.880 --> 0:10:26.360 one of the few spices that was readily available, you know, everywhere, 0:10:26.360 --> 0:10:29.400 and they loved mustard so much during the Middle Ages 0:10:29.440 --> 0:10:33.319 that they created this position of the mutardier. I want 0:10:33.320 --> 0:10:38.679 to be a mutardier, right, it's so specific. So it's 0:10:38.720 --> 0:10:41.360 a crafts person, a merchant that specialized in making and 0:10:41.400 --> 0:10:44.680 selling mustard. So this was a job that was created 0:10:44.760 --> 0:10:45.680 during the Middle Ages. 0:10:46.080 --> 0:10:49.640 You know that the pope had their own mutadiers. The 0:10:49.720 --> 0:10:53.280 French monasteries of course, especially around France and Djon, they 0:10:53.280 --> 0:10:56.760 became famous for cultivating mustard, not only as a culinary 0:10:56.760 --> 0:11:00.800 delight and medicine. They had guild similar to bakers and 0:11:00.840 --> 0:11:04.720 butchers at this time, with regulations and standards for quality 0:11:04.760 --> 0:11:07.680 and ingredients and hygiene, right yeah. 0:11:07.520 --> 0:11:10.320 Yeah, and the mutardier they selected, they ground their they 0:11:10.400 --> 0:11:13.120 mixed mustard seeds with you know, wine and vinegar to 0:11:13.240 --> 0:11:16.000 create these mustard plants and they sold them fresh. 0:11:16.040 --> 0:11:19.079 They sold mustard fresh like a you know, cheese or 0:11:19.120 --> 0:11:19.839 a butter cellar. 0:11:20.400 --> 0:11:24.960 And then sometimes in some towns mutardier were household specialists 0:11:25.000 --> 0:11:28.240 and they would you know, work with noble or wealthy kitchen, 0:11:28.320 --> 0:11:30.720 so they were kind of like a like sauce makers. 0:11:31.080 --> 0:11:31.559 And by the. 0:11:31.520 --> 0:11:36.440 Fourteenth century Dijon was the epicenter of fine mustard making, 0:11:37.000 --> 0:11:40.840 and Dejeon became known for their incredible mustards. Even Louis 0:11:40.880 --> 0:11:43.840 the fourteenth was one of mustard's biggest admirers. During his 0:11:43.920 --> 0:11:48.080 reign in seventeenth century, he granted an edict around Dijon 0:11:48.240 --> 0:11:51.120 as the sole maker of authentic Dijon mustard, and he 0:11:51.200 --> 0:11:54.120 of course had his own mutardier and there was always 0:11:54.480 --> 0:11:58.360 mustard prepared by his own guy at every table. 0:12:06.840 --> 0:12:10.880 Did it become commercial in the fourteenth century because of 0:12:10.920 --> 0:12:14.640 this appellation that let Louis the fourteenth gave them, or. 0:12:15.120 --> 0:12:17.839 It had already become more of the commercial center by 0:12:17.840 --> 0:12:20.840 the fourteenth century. And so there are different brands. The 0:12:20.920 --> 0:12:24.439 one male how do you say, m I Mail antoine 0:12:24.520 --> 0:12:27.800 Claude Mail. He opened up a small mustard chop and 0:12:27.920 --> 0:12:32.400 he became wow like his reputation for like making this 0:12:32.520 --> 0:12:37.640 incredible mustard, and he became popular among the French court 0:12:37.800 --> 0:12:41.120 and kind of help put Dijon mustard on the map 0:12:41.360 --> 0:12:42.600 in France and beyond. 0:12:42.960 --> 0:12:45.920 And he was the first one to bottle mustard in 0:12:46.040 --> 0:12:50.240 glass jars rather than selling it in bulk, which was 0:12:50.280 --> 0:12:51.400 super revolutionary. 0:12:51.760 --> 0:12:52.920 It was super revolute. 0:12:52.920 --> 0:12:54.480 Now we wouldn't we don't even think about it, right, 0:12:54.480 --> 0:12:56.480 but it is super revolutionary. 0:12:56.920 --> 0:12:59.040 Well, I'm like when you talked about like they would 0:12:59.040 --> 0:13:01.040 just serve it fresh, I'm like, how they would serve 0:13:01.040 --> 0:13:03.640 it fresh? Howe? Why we wouldn't it be in a 0:13:03.679 --> 0:13:07.200 glass jar? But that came so much later, that's amazing. 0:13:07.559 --> 0:13:11.920 So this Mayel he became the supplier to the French court, 0:13:12.000 --> 0:13:14.319 and then he became a household name in France. 0:13:14.600 --> 0:13:18.080 And beyond because of his mustard. Dijon mustard gained this 0:13:18.160 --> 0:13:21.320 reputation for being the finest mustard in France, and then 0:13:21.840 --> 0:13:24.880 you know, eventually it became a global brand. 0:13:25.080 --> 0:13:27.520 The one the global brand that I know, which I 0:13:27.520 --> 0:13:29.160 think everybody knows is great popon? 0:13:30.800 --> 0:13:33.920 Now is that from Dijon? Is that from Dijon? It is? 0:13:34.000 --> 0:13:34.280 It is? 0:13:34.360 --> 0:13:36.640 I remember those commercials from the eighties. 0:13:36.760 --> 0:13:39.880 I love do those commercials the best? 0:13:40.440 --> 0:13:44.480 The best? So this was these nineteen eighties commercials. Two 0:13:44.600 --> 0:13:48.400 Rose Royces pull up side by side and he's like. 0:13:48.480 --> 0:13:51.840 Yeah, pardon man, do you have any great poupon? 0:13:52.320 --> 0:13:58.880 Yeah, that's why I associate Dijon mustard as like a delicacy, 0:13:59.360 --> 0:14:03.120 sophistic hated form of like yellow Frenches mustard, you know 0:14:03.160 --> 0:14:04.600 what I mean, Like I really. 0:14:04.480 --> 0:14:08.200 Am because of this commercial. Because of this commercial. Yes, 0:14:08.280 --> 0:14:10.840 it was a very very effective ad campaign. It's the 0:14:10.880 --> 0:14:13.520 first Dijon mustard I ever tasted, of course. So it 0:14:13.559 --> 0:14:17.000 was founded in seventeen seventy seven by Maurice Gray and 0:14:17.200 --> 0:14:18.320 Auguste Poupon. 0:14:18.960 --> 0:14:22.040 Maurice Gray was an inventor who developed this machine that 0:14:22.040 --> 0:14:25.200 could grind the mustard seeds into really fine paste, and 0:14:26.040 --> 0:14:30.240 he partnered with Aguste Poopon, who was a banker and. 0:14:30.200 --> 0:14:34.800 Green that's a great white one, so that Poupon was 0:14:34.840 --> 0:14:35.640 just a banker. 0:14:35.680 --> 0:14:37.720 It was Gray who had the machine. 0:14:38.040 --> 0:14:40.160 Gray was the guy. Gray was the guy. 0:14:40.200 --> 0:14:40.320 Well. 0:14:40.360 --> 0:14:44.880 They also their recipe used white wine instead of vinegar, 0:14:45.080 --> 0:14:49.760 and so that gave Dijon mustard this like signature smoothness 0:14:49.880 --> 0:14:53.040 and like a little bit of tang. And I distinctly 0:14:53.040 --> 0:14:56.080 remember tasting Gray poupon for the first time and I 0:14:56.200 --> 0:14:59.080 was like, I didn't like it, but I did think like, ooh, 0:14:59.280 --> 0:15:00.280 that's different. 0:15:00.440 --> 0:15:02.400 Because it's like when you're a kid it's like, well, 0:15:02.480 --> 0:15:03.400 this is a little too strong. 0:15:03.920 --> 0:15:06.680 And it was brought to the US in the nineteen forties, 0:15:07.080 --> 0:15:10.480 and in the nineteen eighties it became this phenomenon when 0:15:10.720 --> 0:15:16.280 Craft Foods bought it and launched this super memorable ad campaign. 0:15:16.520 --> 0:15:19.680 So when did mustard arrive in Latin America and Mexico. 0:15:20.000 --> 0:15:22.160 The seeds were brought in the fifteen hundreds, right the 0:15:22.200 --> 0:15:25.240 Spaniards bus to musters plants, and they used it as 0:15:25.240 --> 0:15:27.400 a spice and as a medicine, just like they had 0:15:27.400 --> 0:15:28.120 been in Europe. 0:15:28.160 --> 0:15:30.160 And then in the late eighteen hundreds, during the. 0:15:30.120 --> 0:15:33.040 Portfiitiato, Mexico City's elite was sort of fell head over 0:15:33.120 --> 0:15:35.720 heels with French cuisine and we started seeing jon mustard 0:15:35.760 --> 0:15:39.720 gray seeing banquet tables. But it was in the twentieth century, 0:15:40.000 --> 0:15:43.000 especially along the US border, like in states like Sonarda, 0:15:43.040 --> 0:15:47.040 i'm Bacha and Tamauripas, American yellow mustard jumped from the 0:15:47.200 --> 0:15:52.240 American ballpark hot dog to the sonda on hot dogs 0:15:52.360 --> 0:15:57.000 and tortas and elotes. And even before that, actually you 0:15:57.040 --> 0:16:01.040 see the mustard seeds in traditional pickled halapang. So it's 0:16:01.080 --> 0:16:04.720 this condiment that has crossed oceans and galleons, and you know, 0:16:04.840 --> 0:16:06.400 dined with the leads, and now we see it on 0:16:06.400 --> 0:16:09.120 our street foods. You know, even nelote has a little 0:16:09.120 --> 0:16:10.640 bit of mustard just to give it a little bit 0:16:10.680 --> 0:16:11.120 of pop. 0:16:11.280 --> 0:16:14.720 Well, it's not used in our cuisine very much. 0:16:14.480 --> 0:16:17.560 More like in tortas and stuff and the street hot 0:16:17.560 --> 0:16:18.640 dogs and stuff like that. 0:16:19.080 --> 0:16:21.000 But yeah, not a lot, not a lot. 0:16:21.920 --> 0:16:26.400 But there's some companies like Costagna makes a mustard, make 0:16:26.520 --> 0:16:28.360 some there's some companies that make their own mustard, but 0:16:28.400 --> 0:16:29.680 it's much milder, even than. 0:16:29.600 --> 0:16:30.720 American yellow mustard. 0:16:31.040 --> 0:16:34.320 But what I think is so interesting that most mustard 0:16:34.360 --> 0:16:38.480 seeds all over the world, most mustard seeds comes from Canada. 0:16:39.160 --> 0:16:44.000 They produce ighty percent of mustard seed experts, even Maela 0:16:44.040 --> 0:16:47.480 and Gray Poo Pond have been using Canadian grown seeds 0:16:47.520 --> 0:16:48.200 for decades. 0:16:49.120 --> 0:16:53.240 What I know they have. But that's like Mexico. I mean, 0:16:53.240 --> 0:16:54.000 that's like vanilla. 0:16:54.040 --> 0:16:56.120 It all comes from Madagascar, not Mexico. 0:16:56.520 --> 0:16:59.880 And so, but who consumes the most mustard in the world. 0:17:00.320 --> 0:17:01.160 I think France. 0:17:01.640 --> 0:17:05.480 Yeah, France is the largest consumer of mustard. 0:17:05.720 --> 0:17:06.160 Wow. 0:17:09.480 --> 0:17:12.440 So when we come back, how many types of mustards 0:17:12.440 --> 0:17:13.160 can you name? 0:17:13.520 --> 0:17:14.800 I'm putting eve it to the test. 0:17:14.960 --> 0:17:24.400 After the break, none, I can name two. 0:17:26.440 --> 0:17:29.119 We're going to do a quiz many shades of mustard, 0:17:29.160 --> 0:17:29.639 all right. 0:17:29.480 --> 0:17:31.800 So it's gonna be multiple choice. Because I was looking 0:17:31.840 --> 0:17:34.120 at R and I was like, this is so hard. 0:17:34.240 --> 0:17:37.840 So which mustard made its debut at the nineteen oh 0:17:37.880 --> 0:17:40.600 four Saint Louis World's Fairest Cream Salad? 0:17:40.720 --> 0:17:44.439 Mustard? Oh, cream salad? What does that mean? Cream salad? 0:17:45.040 --> 0:17:48.400 That's how they marketed it. I'll give you. I'm gonna 0:17:48.400 --> 0:17:51.520 give you three choices. Okay, go ahead, go ahead, give me. 0:17:51.480 --> 0:17:57.080 Graye Houpon, Dijon mustard. French is yellow mustard? Are kernel mustard? 0:17:57.520 --> 0:17:58.480 What year did you say? 0:17:58.960 --> 0:18:02.320 Nineteen oh four at the Saint Louis Ville was in Vijon. 0:18:02.160 --> 0:18:07.040 Because it didn't come till nineteen forty. I was paying attention. 0:18:07.280 --> 0:18:10.240 You were paying attention. Say French is yellow. 0:18:11.000 --> 0:18:13.760 Yes, French is yellow mustard. 0:18:14.560 --> 0:18:18.560 Oh yeah, it right, Oh my god, it right. Definitely 0:18:18.600 --> 0:18:22.080 not Colonel Mustard either. He was from Clue, so it 0:18:22.200 --> 0:18:23.240 was from Clue. 0:18:24.760 --> 0:18:28.000 I was like, he had a mustard. I had a mustard. 0:18:28.280 --> 0:18:31.520 French is yellow mustard, created by George and Francis French, 0:18:31.680 --> 0:18:37.120 two brothers and they introduced it as cream salad mustard. 0:18:37.160 --> 0:18:41.400 At the time, cream you know, salads were basically everything 0:18:41.560 --> 0:18:43.560 from it was like a cold it could be like 0:18:43.640 --> 0:18:50.400 dainty tea sandwiches. But they introduced a mild, tangy, turmeric, 0:18:50.720 --> 0:18:53.520 bright yellow mustard that was perfect for hot dogs that 0:18:53.560 --> 0:18:55.600 were also gaining popularity at the time. 0:18:55.760 --> 0:18:57.120 Okay, can you. 0:18:57.119 --> 0:19:00.000 Name the mustard granted a royal warrant by Queen Victory 0:19:00.000 --> 0:19:07.000 Corry in eighteen sixty six A mister mustard worth b 0:19:07.480 --> 0:19:11.200 Sir Kensington's mustard See Coleman's English Mustard. 0:19:11.640 --> 0:19:16.320 Coleman's English Mustard, Coleman's English Mustard. Yeah, oh, God of God, 0:19:18.119 --> 0:19:20.760 and the other ones do exist. I didn't make them up. Oh, 0:19:20.760 --> 0:19:22.440 I was like, the other one sound fake. 0:19:23.920 --> 0:19:26.280 Mister Mustards was is fake. But the other one I did, 0:19:26.400 --> 0:19:34.640 Oh that counted, Fae Kensington does exist. Yeah, so Coleman's 0:19:34.680 --> 0:19:39.840 it was. The British mustard industry arose in Tewksbury in 0:19:39.880 --> 0:19:43.040 the sixteenth century, and mustards from that area became knowns 0:19:43.040 --> 0:19:46.280 for its strength, and in seventeen twenty a woman named 0:19:46.520 --> 0:19:50.919 Missus Clements of Tewksbury discovered how to make how to 0:19:51.040 --> 0:19:54.560 dried mustard seeds enough to form a powder, and in 0:19:54.640 --> 0:19:58.199 eighteen fourteen this man named Jeremiah Coleman he perfected a 0:19:58.200 --> 0:20:00.879 blend of brown and white mustard seeds, grunting to a 0:20:00.920 --> 0:20:04.200 fine powder that was mild with super spicy when mixed 0:20:04.200 --> 0:20:07.560 with water. It became a Victorian kitchen staple, and Queen 0:20:07.680 --> 0:20:08.919 Victoria said. 0:20:08.920 --> 0:20:14.600 This is fit for a royal household. Okay, which mustard got? 0:20:14.600 --> 0:20:16.800 It started in the US thanks to German and Jewish 0:20:16.840 --> 0:20:20.760 immigrants in the late eighteen hundreds. Golden spicy brown mustard, 0:20:21.359 --> 0:20:25.240 Ingelhoff for mustard and Zadi's deli gold. 0:20:26.240 --> 0:20:29.360 I would say the first one, golden spicy mustard. 0:20:29.400 --> 0:20:35.000 You got them all, Oh my god, you got them mustard. 0:20:36.040 --> 0:20:39.359 Yeah, it's a deli stable. Immigrants brought their mustard making 0:20:39.359 --> 0:20:40.520 traditions with. 0:20:40.520 --> 0:20:45.919 Them, and this is this really coarsely ground brown mustard 0:20:45.960 --> 0:20:49.960 speeds that's really, you know, spicier than its yellow counterpart. 0:20:50.040 --> 0:20:53.080 And sometimes it has horse reddish. So it's used in 0:20:53.160 --> 0:20:57.720 pastrami and roast beef sandwiches. I love this my on 0:20:57.840 --> 0:20:58.680 my sandwiches. 0:20:59.240 --> 0:21:03.440 So I think mustard is as iconic as ketchup. I 0:21:03.520 --> 0:21:06.280 think you can't say ketchup without mustard. But how did 0:21:06.320 --> 0:21:11.560 it make its way into American pop culture? Obviously hot 0:21:11.600 --> 0:21:14.240 dogs had something to do with it. But like, who 0:21:14.280 --> 0:21:18.359 introduced mustard to like the nation of the US. 0:21:18.760 --> 0:21:23.000