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 ...  Read the complete review

“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 ...  Read the complete review

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, ...  Read the complete review

Mustard is extremely popular in many parts of the world as an inexpensive way to add some spice to food, and there are a myriad of different varities. If you were to go into a restuarant in the UK and ask for some, it is likely you'd be offered the choice of French or English for example. If you went to a burger van, perhaps the American squeezy yellow mustard would be accessible. Mustard is far more popular than similiar condiments like Horse Raddish. One of the greatest features of Mustard, is that is covers foods from a range of classes. You can eat mustard with fine dishes at expensive restaurants, or with inexpensive tacky food products like hot dogs and ...  Read the complete review

3000BC, India is where we begin today. No I was not around but according to the unofficial Colmans website, it was back then that mustard was first discovered. Introduced to Britain by the Romans, 3,800,000kg of this stuff is now sold every year. Anyway as Colmans mustard is by far my favourite, this my friends is what I have decided to write about today. Its at this time of year that the busy mustard makers at J & J Colman Ltd sow their seeds. Now behave will you, I am talking planting seeds their personal activites will have to wait until harvesting is finished in September. Packaging ********* Well beleive it or not this product comes ...  Read the complete review