Mustard (condiment) The second element comes also from Latin "ardens", (hot, flaming). It was first attested in English in the late 13th century, though it was found as a surname a century earlier. Archeological excavations in the Indus Valley (Indian Subcontinent) have revealed that mustard was cultivated there. That civilization existed until about 1800 BC. The Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice (the must) with ground mustard seeds (called "sinapis") to make "burning must", "mustum ardens" — hence "". A recipe for mustard appears in "De re coquinaria",
Pressure cooking than stovetop pressure cookers. Foods cook much faster with pressure cooking than with other methods (except for small quantities in microwave ovens). Pressure cooking requires much less water than conventional boiling, so food can be ready sooner. Less energy is required than that of boiling, steaming, or oven cooking. Since less water or liquid has to be heated, the food reaches its cooking temperature faster. Using more liquid than necessary wastes energy because it takes longer to heat up; the liquid quantity is stated in the recipe. Pressure cookers can use much less liquid than the amount required for boiling