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• The recipe for yellow mustard: ground mustard seed, water, vinegar, and turmeric.

How to Grow the Church's Online Reach• Yellow mustard gets its color from the spice turmeric, not from the mustard seed. This addition was the idea of food manufacturer George French in 1904 to market his (still best-selling) French’s Mustard.

• Mustard seed was first cultivated in India in about 3000 B.C. Romans brought it west to Britain, where it was used as a pickling agent.

• Ground mustard seed alone is not spicy. When it’s mixed with a liquid, such as the water or vinegar in yellow mustard, an enzyme is released that provides the tangy flavor.

• The ancient Greek philosopher Pythagoras believed mustard could cure a scorpion bite.

• 700 million pounds of mustard are consumed worldwide annually, which is enough to top about 67 billion hot dogs.

• 90% of the world’s mustard seed is grown in Canada.

• Folk remedy: putting mustard flour (ground mustard seed) in your socks is said to prevent frostbite.

• Pope John XXII, who was French, loved mustard so much that he created the office of grand moutardier du pape, or “mustard maker to the pope.”

• The Mount Horeb Mustard Museum in Wisconsin houses the world’s largest mustard collection: 4,400 varieties.

• “Mustard” comes from the Latin mustum ardens, for “burning wine.” The Romans used fermented grape juice— called must—as a liquid base, into which they mixed crushed mustard seeds.

• There are hundreds of different kinds of prepared mustard (brown mustard, hot mustard, honey mustard, etc.), but Americans call the familiar yellow mustard “mustard.” The rest of the world calls yellow mustard “American mustard.”

• What’s Dijon mustard? Regular, prepared mustard with a dash of white wine. (It originated in Dijon, France.)