Tidbits of Bismarck, Volume 2, Issue 31

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of Bismarck July 29, 2015

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Volume 2, Issue 31

Enterprise Publications, LLC

For Advertising Information Call: (701) 391-2076

jim@bismarcktidbits.com

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TIDBITS® SPREADS A LITTLE

MUSTARD by Kathy Wolfe

August 1 is National Mustard Day, and no better time for Tidbits to examine the particulars on this favorite condiment. • The word “mustard” actually means two things – it refers to the actual spice itself as well as to the concoction made from the tiny seeds of the plant. The seeds measure between 1 and 2 mm, about 1/8 inch in diameter. There are three different kinds of mustard plants – black mustard, brown Indian mustard, and white or yellow mustard. The seeds are ground, cracked, or left whole, then mixed with salt, water, lemon juice, or vinegar, along with some flavorings and spices that give the paste a sweet or spicy taste. It doesn’t become an aromatic substance until the 212 North 4th Street • Bismarck, ND 58501 seeds are cracked and mixed with liquid. This 701-250-3220activates • 800-711-7394the oils in the mustard seed that gives it cell: 701-471-1807 its • fax: 701-258-5400 taste and smell. • It’s believed that the ancient Romans were the first to concoct prepared mustard. Their blend consisted of ground seed mixed with unfermented grape juice and spices. The juice was known as “must,” and when mixed with the seeds, it became “burning must,” or mustum ardens, which was shortened to mustard. They added caraway, coriander, dill, celery, thyme, oregano, honey, vinegar, and oil.

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• The ancient Egyptians considered mustard seeds a symbol of good fortune. Seeds were placed in King Tut’s tomb for his next life. Turn the page for more!

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Beverly Maitland


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