When mustard arouses curiosity

As soon as I arrive, I’m immersed in a world entirely devoted to this iconic condiment. Seeds, antique jars, a millstone and traditional artefacts adorn the space: there’s no doubt about it, I’m definitely in the mustard capital! The atmosphere is authentic, friendly and slightly tangy (but only in the best possible way).

Before getting down to the practical side of things, I learnt the secrets of this surprisingly powerful little seed. Whether white, black or brown, it measures only about a millimetre, but it’s got quite a character. Mustard has, in fact, been consumed since ancient times: the Romans were already making it with crushed seeds, honey and grape must. Suffice to say, they certainly knew how to liven things up at the table!

The workshop has helped me realise that mustard is about more than just that familiar yellow colour. It’s all down to the choice of seeds, the balance of ingredients and the resting time. Once the mixture has been transferred to a jar, you have to wait a few days for the flavours to develop fully.

Wait? That’s perhaps the hardest part of the whole experience. After making my mustard, I’m obviously dying to taste it straight away. But as is often the case in the kitchen, the best things are worth the wait!