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More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
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mustard
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Two distinct types of mustard seed, the white and the black, are among the oldest recorded spices, cultivated for at least 5000 years. The white seed gives a hot sensation on the tongue, while the black sets the nose ablaze. English mustard is a blend of both seeds, producing both effects; it is traditionally kept in powder form and is made by adding water just before use. French mustard, the other variety widely available in British restaurants, is made from the black seed and is blended with vinegar, wine and herbs.
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