Cutting the Mustard

For some Americans, a trip to the ballpark isn’t complete without
the bright yellow squiggle of French’s atop a hotdog. For the
French, the slow burn of Dijon is a must-have complement to
charcuterie. In the U.K., Sunday’s roast beef is nothing without
the punch of Colman’s. Yet few realize that this condiment has been
equally essential—maybe more so—for the past 6,000 years. In fact,
the first spice that we know prehistoric humans used to pep up
their dinners is none other than mustard. But why is the sale of
mustard oil for consumption banned in the U.S., Europe, and Canada,
despite the fact it’s used by millions of people around the
world nearly every day? Listen in now for the answer to that
mustard mystery and dozens more, including how mustard got its
heat, and why we have caterpillars to thank for its particular
taste profile. Learn more about your ad choices. Visit
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