Mustard in food comes from mustard, and mustard actually has so many benefits. In the west, the ancient Greek scientist Pythagoras (580-500 BC) used mustard seed to treat scorpion venom. More than a hundred years later, Hippocrates began to use mustard seed as a medicinal material in large quantities and found that it could treat tooth decay. Ancient Rome was the first place where mustard sauce was invented. It is recorded that they mixed mustard with "mustard" (an unfermented sour grape juice) and made it into "burning beard". It is estimated that the taste of sour grapes is used to dissolve too much spicy-Rome, and today's mustard-mustard sauce is obtained by cutting off the head and tail.

Around 10 century, it may be that the process of Roman mustard sauce was leaked, and some monks in Paris began to make mustard sauce. By the13rd century, the technology and popularity of French mustard sauce had been improved, and it had begun to take shape in Dijon. This era is almost the Yuan Dynasty in China.

Sichuan spicy food is not popular, and people can get spicy food in other ways. When a leaf announces the beginning of autumn, it is the beginning of chives. Leek flower is very spicy, but not spicy enough.

1, freshly ground wasabi:

Therefore, wasabi is really a hard-to-get plant. Therefore, when most people eat horseradish, it is actually a substitute for horseradish. If you just want to have fun, you may prefer the ferocity of horseradish. Horseradish is not suitable for dissolving in soy sauce, and it takes a long time to dilute it with chopsticks. Some chefs like to mix horseradish with white sugar, sesame oil, vinegar, soy sauce and oyster sauce to make "secret horseradish juice", but it feels a bit like thunder and little rain, and the taste may not be better after great efforts. Perhaps because these additives already exist in soy sauce, they inhibit the real spicy taste of horseradish-sweet potato falls on the wall, and soft and hard are also a corner.

2. Mustard:

The next floor, you will count mustard. Like horseradish, mustard is yellow. There is no mustard in the "Five Xin", but it is hardly seen in the poems of past dynasties, and even the gourmets Lu You and Su Shi have never mentioned it. Many people wonder: didn't the ancients eat mustard? Why doesn't anyone praise mustard as delicious?

At present, the earliest record of mustard in ancient China can be found in the Thirteen Classics of the Book of Rites: "Make the southern suburbs and the western suburbs, mustard sauce and fish." Zheng Xuan's Note: "Mustard seed paste, mustard seed paste also. In addition, the Book of Rites also said: "Spring onions, autumn mustard. Dolphin, leek in spring, Polygonum hydropiper in autumn. Mustard mustard sauce. "Record. The seventh article of Luo Qi's Poem Garden in the Ming Dynasty records: "Yin, fruit is vinegar, sauce (mustard)", which shows that the word "mustard" appeared at the latest in the Ming Dynasty

3. French compound mustard sauce:

The mustard sauce mentioned by Su Jing and Li Shizhen is made of mustard seeds, but the biggest feature of mustard seeds is its small size. In Buddhism, there is a saying that "Xu Mi hides mustard seeds and mustard seeds collect Xu Mi", which means that Xumi Mountain (Datura) is very big and mustard seeds are very small, so little things can also accommodate huge things. It used to be the smallest of a hundred plants, but when it grew up, it was bigger than all kinds of vegetables and became a tree. "

Except in China, Shaanxi and Shanxi, some people crush mustard seeds and steam them for immediate consumption. All mustard sauces in the world have additives, vinegar is necessary, and other additives include salt, Chili powder, turmeric powder, garlic powder and other chemical "stabilizers". The most famous French Dijon mustard sauce is also added with white wine or Burgundy wine.

I still don't understand why mustard sauce has been widely known since the Zhou Dynasty or Tang Dynasty, but it is so humbly hidden in the long river of food. Or the earliest mustard sauce in ancient Rome appeared in the recipes written by Roman gourmet Pitching in ancient Latin in the 4th-5th century BC. This practice is exactly the same as "Yin, fruit is vinegar, and Duke Zhou makes mustard sauce", but Duke Zhou was thousands of years earlier than Roman mustard sauce. How does the mustard sauce produced by the Romans keep fresh? In fact, it is not pure mustard invented by the Romans and the French. Judging from the formula of the only remaining Roman mustard sauce, it is more appropriate to call it "mustard-flavored hot sauce"-its ingredients include mustard, pepper, coriander, radix Angelicae Pubescentis, rapeseed, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce and vegetable oil. The reason is extremely simple: do you stipulate that I must do "autumn mustard for onions"? Mustard is very spicy, and nothing is perfect except vinegar. In addition, it is troublesome to make and easy to corrupt. Like wasabi and wasabi, it would be lonely without seafood and raw fish. Beijing cabbage mustard heap has been eaten several times without any hallucinations. Some people say it is addictive, which is a bit exaggerated, isn't it?

You all know the source of mustard.