date:Apr 15, 2013
Latin mustum (must, or young wine) and adrens (burning).
Today, prepared mustards are made with water and vinegar in place of the must, but much of the traditional process still applies. Mustard can be manufactured from wet- or dry-milled formulas. The difference lies in the desired visual and organoleptic attributes. Wet-milled prepared mustards start with the whole intact seed and are freshly stone ground with the water and vinegar mix.
This process activates the inherent enzyme, myrosina