Lament for Mustard
After many years and many delivers I for the first time have consented to put pen to paper to transcribe my famous Lament for Mustard.
In the entire world there are no finer examples of this marvelous seed than that which are grown here in the United States.
It is larger, more flavorful and in far more abundant supply than that to be found any where else in the world.
A beautiful, large by mustard seed standards, golden brown seed of exceptional quality and flavor.
So here in the United States we have the Finest Mustard seed in the world and what do we do with it?
We dry it, mill it, bleach it all in to a fine white powder which we then add artificial yellow food coloring and distilled white vinegar. The result, we take the finest mustard seed in the world and produce the worlds worst mustard!
The mustard seed of England are small and of a lower quality, yet they produce Colman’s mustard, nicely sharp.
France starts with even a lower grade of mustard yet produce Grey PuPon and LaSalle mustards along with many other local verities, all very good.
And so it goes all around the world, stone ground, whole seed, fermented, with horseradish, with honey, with cinnamon, with wine…..All the world has learned how to take there inferior mustard seeds and turn out great mustard. But we who are blessed with the finest mustard seed, a seed all the world craves and lust after, produces what? French’s, Morehouse, and Heinz. What a waste!
Mustard lovers, unite, lets produce a American mustard that is worthy of our fine seeds
A spice the whole world will set up and take notice of and that we can be truly proud of.
A whole seed mustard with natural color and flavor.
Copyright 2005
Curtis Neil
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