Mustards in general

Jeremiah Colman was once asked to sum up the secret of his success and how he made a fortune out of such a humble thing as mustard. His reply was that he made his money from the mustard that people threw away on the sides of their plate. There just has to be a moral there somewhere. In 1804 he was a flour miller and decided to try his hand at the milling and packaging of mustard. Such was his success and such was the popularity of his product, that he was forced to expand, and became the largest maker of mustard in the country. Today it is prepared in very much the same way that Jeremiah Colman invented. They use two types of mustard seed, one white and ...

“A tale without love, is like beef without Mustard; an insipid dish” Anatole France It was tradition. Every Sunday lunchtime, along with the roast topside of Beef, Yorkshire pudding, roast parsnips, roast potatoes, sprouts, peas and rich beef gravy, with tinned peaches and custard to follow; the weekly ritual of mixing the dry Colman’s mustard to a paste. The famous trademark, the instantly recognisable mustard yellow tin, full of mustard yellow powder, with the Bulls Head on the front and the red lettering announcing ‘Colman’s Mustard’ As if there was any other! We didn’t have the ready made when I was a ...

Phew! I like it hot. You must know the feeling, surely, when the warmth gradually builds and your brow starts to become quite damp. The cheeks seem to take on an independent glow and your neck tingles as droplets of moisture form. Heaven! Now French and Greek are all very well, and even American and German for that matter, but nothing compares to the English. I know we're probably supposed to be European, or maybe British, but at times it's good to be English. No wonder Sven and Michael Owen chose England. Let's be proud, we have the best mustard in the world. The others are hardly in the picture with their insignificant, khaki coloured, ...