Description
Medieval European mustard making involved mixing mustard seeds with various liquids and spices to create a condiment.
Technical
The process typically took several days to a week and required careful mixing and storage to prevent spoilage. The mixture of mustard seeds with verjuice, vinegar, or wine, along with salt and spices, underwent a chemical transformation to create a liquid or thick paste.
Science
Primary Reaction
hydrolysis and enzymatic reactions
Sensory Profile
Aroma ()
pungenttangyspicyearthyvinegary
Wine Analogy
Young Gewürztraminer (for its spicy pungency)
Coffee Analogy
Ethiopian Sidamo (for earthy/spicy notes)
Perfume Analogy
Black pepper essential oil blends