Mustard (condiment) Some "deli-style" mustard incorporates horseradish, which actually makes it a little spicier than spicy brown. A variety popular in Louisiana is called Creole mustard. Typically, Creole mustard is much coarser than spicy brown. Beer mustard, which uses beer instead of vinegar, allegedly originated in the 20th century somewhere in the United States Midwest and has remained a popular local condiment. In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. Groningen mustard is an example of a mustard with partially
Condiment a condiment in some European countries. Condiments were known in Ancient Rome, Ancient India, Ancient Greece and Ancient China. There is a myth that before food preservation techniques were widespread, pungent spices and condiments were used to make the food more palatable, but this claim is not supported by any evidence or historical record. The Romans made the condiments garum and liquamen by , leading to a flourishing condiment industry. "Apicius", a cookbook based on 4th and 5th century cuisine, contains a section based solely on condiments. The condiment market refers to the marketing and consumer purchase of condiments. In