A Grain Of Mustard Seed

by Mary Harris

A biblical parable uses the example of the mustard seed to illustrate how something tiny can grow and flourish into something huge and worldwide. The fable of the grain of mustard seed was meant to depict the the spread of Christianity across the globe, but the mustard seed story is actually its own story too.

Colorful mustard seeds (c) Africa Studio)

From the smallest of seeds, coming from a plant which was originally no more than a weed, comes the oldest, possibly the most perfect and well known condiment on the earth. The flavour, the health benefits, the simplicity of production and the ease of storage have made mustard a must-have in kitchen cupboards everywhere.

Take a guess at who produces the most mustard seeds in the world. That would be Canada, of course, with approximately 80% of the worldwide market.Mustard enjoys a temperate climate in which to grow and Canada has an ideal combination of cold winters and hot sunny summers. Fields in western Canada are virtual seas of bright yellow during the growing season.

Mustard almost certainly came to Canada with the European explorers and settlers, with both the French and English being keen consumers of the tasty flavouring since at least the 13th century. Before this, it was the Romans who began to experiment with mixing crushed mustard seeds with fermented grape juice. One of the wonderful things about mustard is that it almost never goes bad. It can be exported anywhere and has an unlimited shelf life due to natural antibacterial properties.

Why do you spread mustard on a bratwurst sausage? Because it tastes delicious, naturally.

Mustard - a delicious topping for almost everything (c) Brent Hofacher

But the simple mustard in the jar is so much more. Nearly free of calories, you can slather on the mustard without being concerned about the expansion of your waistline, and at the same time you will be taking in some very beneficial nutrients including selenium and magnesium (anti-inflammatory), B-complex vitamins to speed up metabolism, and Niacin which lowers cholesterol, just to name a few.

Considering that the English once used  mustard to flavour and disguise spoiled meats, the spice has come a long way forward and names like Maille, Lowensenf, Grey Poupon, Colman's and Ingelhoffer have found their way onto the finest tables.

Be adventurous with your mustard.

Mustard goes well with so many spices - just try it (c) Afrika Studio

Don't let the bratwurst and frankfurters have all the fun! Try a mustard glaze on meat,make a dip, marinade or salad dressing, give a stew a flavour boost, or add it to eggs, potatoes and vegetables. So many colours, flavours, textures and heat levels to choose from! What will you create in your kitchen?

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