Vegetable species

It was also a culinary favorite of the Romans who named mustard from ‘museum’, ‘must’ or newly-fermented grape-juice in which they stepped the seed and ‘ardent’ for fiery. Indeed, the Romans cooked an encyclopedic range of animal and vegetable species and seemed to find the idea of a dish serve unadorned as incomprehensible. They made complicated sauces with interesting, if unusual, mixtures of herbs and spices and mustard seed was one of the main ingredients in their extravaganza of flavors. The Romans probably taught the Celts how to use mustard seed by soaking it in new wine with enough honey to make a consistency suitable for rolling into tiny balls. Later generations made variations, often adding cinnamon and soaking the seeds in vinegar instead of wine.