Mustard (condiment) as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world. The English word "mustard" derives from the Anglo-Norman "mustarde" and Old French "mostarde" (Modern French is "moutarde"). The first element is ultimately from Latin "mustum", ("must", young wine)—the condiment was originally prepared by making the ground seeds into a paste with must.
Jerk (cooking) Jerk (cooking) Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. Some historians believe it was originally developed by African slaves who escaped into the wilds of Jamaica when the British captured the island from Spain in 1655. Adapting to their new surroundings, the former slaves made use of the natural food sources available to them, creating the spicy sauce and slowly cooking the meat over a smoking wood fire. Other historians argue the case for the practice of jerking originating with the