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[[File:Musztarda - składniki.jpg|thumb|upright|Mustard ingredients: mustard seeds (already ground), pears and gingerbred (already cooked down to a paste)]]
On a sunny May day, I paid a visit to a fellow blogger, [https://www.facebook.com/michalgoreckipl Michał Górecki,] who on that particular day happened to be not grilling, but smoking food in his backyard. But considering that mustard and ketchup go just as well with smoked meat, fish, even cheese, as with grilled, we decided to try two old-time recipes for these condiments. Marcin, yet another food blogger, would then come along to take part in the tasting session.
As I wrote above, mustard used to be rather sweet in the past, so this is what we did: pear-and-gingerbread-flavoured mustard. In Toruń, Poland's gingerbread capital, you can easily buy [http://www.zasmakujregionu.pl/sosy/129-musztarda-piernikowa-200g.html gingerbread mustard,] and you can find a recipe for "''grusztarda''", or pear mustard, in the [https://www.jadlonomia.com/przepisy/grusztarda/ Jadłonomia vegan blog]; but I bet you've never had mustard flavoured with both pears and ginerbread before. This is the original historical recipe:
How to do it at home? First, we ground the mustard seeds (we used white instead of black) in a mortar. If you've got quern-stones, then even better. You could used a coffee grinder, but only if you're okay with drinking mustard-flavoured coffee later on. Once the seeds are ground, mix the mustard flour with a little cold water – just enough to obtain a thick mush. It's the water that helps release the enzymes which give the specific mustard flavour. At this point you could add some vinegar, a little salt and you'd alrady have some basic mustard. But what we want is mustard with pears and gingerbread.
[[File:Keczup - składniki.jpg|thumb|upright|Składniki keczupu: pasta z pomidorów, sardele, szalotki i ''brandy'']]