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",
Amba (condiment) a columnist at Asharq al-Awsat, wrote a short article on remembering the foods of Baghdad of the past. His article is titled “Talking about the food of amba and samoon, which characterised Baghdad of the past." He remembers that in his youth, school children would rush out of school to get samoon with amba from the street vendor, who, if generous, would add a little more amba. Amba (condiment) Amba or anba (, ) is a tangy mango pickle condiment popular in Indian and Middle Eastern cuisine (particularly Saudi, Iraqi, and Israeli cuisines). It is typically made of mangoes, vinegar,