The History of Mustard Seeds

Mustard seeds come from several related species that are part of the Brassica family, most notably Sinipis alba L., Brassica nigra, Brassica juncea, Brassica alba L., and Brassica hirta Moench. Depending on the species, the seeds can be black, yellow, or brown. The name mustard itself is derived from the Latin term “ustum ardens,” which referred to a combination of ground mustard seeds and grape must. White and black mustard plants are thought to be native to the Mediterranean region, while brown mustard plants are considered native to parts of Asia. Mustard is one of the most ancient spices and written Sanskrit records of the spice date back to around 3000 BCE. There are also references to mustard in a story of the Buddha in India from the 5th century BCE. Mustard seeds are also mentioned in the Quran, in the Bible, and in several Jewish texts. Considered one of the earliest domesticated crops, mustard was present in ancient Egypt, Greece, and Rome. It then spread to other parts of Europe and Asia through trade routes and military campaigns. The ancient Greeks and Romans used mustard seeds as medicine and the ancient Indian medical practice known as Ayurveda regularly prescribed mustard seeds for various ailments. Mustard seeds were also used as medicine in ancient China, Korea, Turkey, and more, and they also played a role in German and Danish folklore. Mustard seeds were eventually introduced to the Americas by the Spanish, where they were not only consumed but legend has it that they were even sometimes used to mark the routes between monasteries in California. Mustard seeds also have a long history as a culinary spice. An ancient Roman cookbook written by Marcus Apicius contained recipes for many mustard dishes and even a mustard sauce. Various parts of the mustard plant, including the greens, seeds, and oil made from the seeds became important ingredients in many South Asian and East Asian dishes. Today, mustard seeds are used to make the condiment we think of as simply “mustard” and are also used in their original form in many cuisines all around the world, including the cuisines of India, France, and many more.