Cutting the Mustard
For some Americans, a trip to the ballpark isn\u2019t complete without the bright yellow squiggle of French\u2019s atop a hotdog. For the French, the slow burn of Dijon is a must-have complement to charcuterie. In the U.K., Sunday\u2019s roast beef is nothing without the punch of Colman\u2019s. Yet few realize that this condiment has been equally essential\u2014maybe more so\u2014for 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\xa0the fact it\u2019s 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.\nLearn more about your ad choices. Visit podcastchoices.com/adchoices