The word 'mustard' comes from the Latin 'mustum ardens,' which means 'burning juice.'

The etymology of mustard traces back to the Latin words 'mustum' (must) and 'ardens' (burning). This name accurately describes the chemical reaction that occurs when crushed mustard seeds meet liquid. Mustard seeds contain a compound called glucosinolate and an enzyme called myrosinase. When the seeds are cracked and moistened, these two components react to create isothiocyanates, which are the volatile oils responsible for the plant's characteristic heat.Historically, the Romans were the first to document a recipe for prepared mustard in the 4th-century cookbook 'Apicius.' They mixed ground mustard seeds with vinegar, honey, and oil, but the most common liquid used was grape must. This unfermented juice provided the necessary acidity to stabilize the heat-producing reaction. Without an acidic liquid, the spicy sensation would dissipate almost immediately after the seeds were crushed.In 1292, records show that Dijon, France, had already established itself as a major production hub. The city's fame grew significantly in 1856 when Jean Naigeon replaced the traditional vinegar in the recipe with 'verjuice,' the highly acidic juice of unripe grapes. This substitution resulted in a smoother, less aggressive flavor profile that defined the world-famous Dijon style. Today, while most commercial mustards use distilled vinegar or water, the name remains a tribute to its ancient vineyard roots.