Ketchup vs Mustard: Difference between revisions

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== Mustard, “an Uncommon Condiment” ==

Let’s start with mustard, a condiment of a truly ancient pedigree. If you take a jar of mustard from your fridge and read the list of ingredients on the label, you’ll see it’s made mostly of mustard seeds, vinegar, salt and sugar. The composition is so simple you could quite easily make your own mustard at home (more about it later). What’s more, the list of ingredients has remained pretty much unchanged for centuries. Mustard seeds are, of course, the key ingredient, so let’s first say few words about them.

Let’s start with mustard, a condiment of a truly ancient pedigree. If you take a jar of mustard from your fridge and read the list of ingredients on the label, you’ll see it’s made mostly of mustard seeds, vinegar, salt and sugar. The composition is so simple you could quite easily make your own mustard at home (more about it later). What’s more, the list of ingredients has remained pretty much unchanged for centuries. Mustard seeds are, of course, the key ingredient, so let’s first say a few words about them.

[[File:Kapustowate EN.png|thumb|upright=1.3|left|Mustard plant’s family relations. Can you imagine living without the cabbage family?]]

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}}, own translation }}

As you can see, even back then Polish people knew quite a few mustard varieties, perhaps even more than the typical modern choice of deli, “French”, “Russian”, brown, horseradish and honey mustards that you can buy in any Polish supermarket. In Stanisław Czerniecki’s ''Compendium Ferculorum'', the oldest printed cookbook in Polish, there’s only one recipë for this ''“niepospolity condiment”'', or “uncommon condiment” (it calls for mustard seeds, wine, vinegar, pears, raisins and sugar),<ref>{{Cyt

As you can see, even back then Polish people knew quite a few mustard varieties, perhaps even more than the typical modern choice of deli, “French”, “Russian”, brown, horseradish and honey mustards that you can buy in any Polish supermarket. In Stanisław Czerniecki’s ''Compendium Ferculorum'', the <s>oldest</s><ref>Turns out, it wasn't the oldest after all. See: [[Even Older Polish Cookery for Complete Beginners]] (note added on 13 May 2024).</ref> printed cookbook in Polish, there’s only one recipë for this ''“niepospolity condiment”'', or “uncommon condiment” (it calls for mustard seeds, wine, vinegar, pears, raisins and sugar),<ref>{{Cyt

| nazwisko = Czerniecki

| imię = Stanisław

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 == Mustard, “an Uncommon Condiment” ==
-Let’s start with mustard, a&nbsp;condiment of a&nbsp;truly ancient pedigree. If you take a&nbsp;jar of mustard from your fridge and read the list of ingredients on the label, you’ll see it’s made mostly of mustard seeds, vinegar, salt and sugar. The composition is so simple you could quite easily make your own mustard at home (more about it later). What’s more, the list of ingredients has remained pretty much unchanged for centuries. Mustard seeds are, of course, the key ingredient, so let’s first say few words about them.
+Let’s start with mustard, a&nbsp;condiment of a&nbsp;truly ancient pedigree. If you take a&nbsp;jar of mustard from your fridge and read the list of ingredients on the label, you’ll see it’s made mostly of mustard seeds, vinegar, salt and sugar. The composition is so simple you could quite easily make your own mustard at home (more about it later). What’s more, the list of ingredients has remained pretty much unchanged for centuries. Mustard seeds are, of course, the key ingredient, so let’s first say a few words about them.
 [[File:Kapustowate EN.png|thumb|upright=1.3|left|Mustard plant’s family relations. Can you imagine living without the cabbage family?]]
@@ Line 136: / Line 136: @@
   }}, own translation }}
-As you can see, even back then Polish people knew quite a&nbsp;few mustard varieties, perhaps even more than the typical modern choice of deli, “French”, “Russian”, brown, horseradish and honey mustards that you can buy in any Polish supermarket. In Stanisław Czerniecki’s ''Compendium Ferculorum'', the oldest printed cookbook in Polish, there’s only one recipë for this ''“niepospolity condiment”'', or “uncommon condiment” (it calls for mustard seeds, wine, vinegar, pears, raisins and sugar),<ref>{{Cyt
+As you can see, even back then Polish people knew quite a&nbsp;few mustard varieties, perhaps even more than the typical modern choice of deli, “French”, “Russian”, brown, horseradish and honey mustards that you can buy in any Polish supermarket. In Stanisław Czerniecki’s ''Compendium Ferculorum'', the <s>oldest</s><ref>Turns out, it wasn't the oldest after all. See: [[Even Older Polish Cookery for Complete Beginners]] (note added on 13 May 2024).</ref> printed cookbook in Polish, there’s only one recipë for this ''“niepospolity condiment”'', or “uncommon condiment” (it calls for mustard seeds, wine, vinegar, pears, raisins and sugar),<ref>{{Cyt
   | nazwisko = Czerniecki
   | imię     = Stanisław