Mustard Brassica nigra, (black); Brassica alba, (white); Brassica juncea, (brown). All the varieties are members of the brassica family, which includes the radish, horseradish and the cabbage family and it is believed that this branch may have originated in the Mediterranean area where it can be found growing as a weed on untended ground. The generic name, used by the Romans, is very similar to Bresic, the Celtic word for horse and some etymologists believe that this, and the fact that a lot of the brassicas were used as stock forage, may have been the root. The common name is said by some to be derived from the Latin, mustum ardens, which means ‘fiery must’, after the French practice of mixing ground mustard seeds with must (fermenting grape juice). Others, that it is simply a contraction of the Old French moult ardre, ‘much burning’.But, however it arrived at its name, mustard and Man have been together for a long time - evidence has been found that prehistoric man chewed the seeds along with his meat and Hippocrates, the father of medicine recommended it for cleansing the system. The ancient Romans believed in mustard as a cure-all: Pliny documented its use in smelling salts; as a curative for toothache; and it was regularly used in poultices for inflamed joints. The Roman army planted it wherever they went, including Britain. In America, the Mohicans treated headaches and toothaches with black mustard seeds and it has long been universally used as a chest rub to help persistent coughs. A hot mustard bath is an age old domestic remedy for colds, poor circulation and tired feet. Scientists explain that, by irritating the skin, mustard oils draw large amounts of blood to the surface capillaries, relieving inflammation in the surrounding tissue. It is the same effect in the mouth which makes the mustard act as an appetite stimulant Hence, mustard used in this way should come with the warning that those with sensitive skins may experience blistering. Mustard has always been an important spice in Europe, as it was easily grown locally and hence cheaper than its more exotic rivals. Since 1634, Dijon, in France has been the eponyrnous global capital of mustard making, with over half of all ready-made mustard being manufactured there, usually from a mix of brown and black seeds. England's modern centre, Norwich, only joined the club in the 19th century, when Jeremiah Colman switched from grinding flour to mustard seeds. In 1903 he acquired the London mustard-makers, Keen, the company which supplied the city's chop and ale houses, and whose name inspired the phrase ‘As keen as mustard’. Before that, Tewkesbury had always been at the heart of British mustard making and the town had become quite famous for their strong mustard and horseradish compound. It was in Tewkesbury, in 1720, that a Mrs Clement first mastered the art of drying and grinding the seeds to produce a powder, as opposed to a paste. This new process meant that the powder could be kept longer without losing potency and that the mustard made from it would be unsurpassed in strength. Ayurveda and Unani Tibb both use black mustard seeds (Brassica nigra) as a remedy for abcesses and itchy skin. Hot mustard plasters are also used to treat chest pains, coughs, bronchial catarrh and shortness of breath. The warming effect this produces is also used for rheumatic pain and lumbago. Taken internally, it is used to balance Vata and Kapha disorders and expels worms. Tibb also recommends mustard for the treatment of of dyspepsia, constipation, delirium tremens, dropsy, hiccups and narcotic poisoning. Hindus regard the plant as a symbol of fertility, as it grows easily,and its flowering is often seen as the first sign of spring. However, the small black, most pungent seeds are being replaced gradually with the slightly larger brown, which are more easily harvested by mechanical methods. These brown seeds are those from which Pak choi, Chinese mustard greens, are grown.The sweeter, milder, white mustard seeds of the native European plant are actually pale yellow or very light brown and are the variety which produces the ubiquitous mustard-and-cress shoots used in English cafeteria salads. The mustard greens, such as Chinese cabbage, from the Brassica juncea branch of the family, are all rich in beta-carotene, high in vitamin C, a very rich source of potassium and one average portion contains roughly the same amount of calcium as half a cup of milk. The dark green leaves contain substances; phytochemicals called indoles which help to cleanse the body and protect against oestrogen build-up. They are powerful antioxidants which have been shown to slow cancer growth in animal tests and enhance immune functions.