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",
Non-brewed condiment Non-brewed condiment Non-brewed condiment is a vinegar substitute created with water, acetic acid, flavourings and often caramel colour. It is sometimes used in fish and chip shops in the United Kingdom and Ireland instead of malt vinegar. It is also used in salads. Traditional vinegars are made by fermenting alcohol (wine, in the case of wine vinegar; cider for cider vinegar, and an ale made from malted barley in the case of malt vinegar). The fermentation process takes time, and all the colours in the vinegar occur naturally. Non-brewed condiment is acetic acid mixed with colourings and flavourings, making its