Ancient Egyptians, Greeks and Romans all used mustard to flavor meat and fish. They would mix crushed mustard grains in with their food to enhance its flavor. The early Romans also used mustard pastes that were similar to the prepared mustards that we use today. These pastes consisted of ground mustard mixed with wine. Mustard was also considered a medicine as well as a condiment. Sixth century scientist Pythagoras recommended mustard for treating scorpion stings. Charlemagne would encourage the spice’s cultivation throughout his realm. It would eventually spread to England and Spain as well as to India via Vasco de Gama’s ships.
Jeremiah Colman of Colman’s Mustard fame would perfect a technique for grinding mustard seeds in 1866. This technique allowed for the seeds to be ground without bringing out their volatile oil thus preserving their flavor.