The old method of producing mustard was to steep the grain in a liquid before crushing the seeds. However, much was dissolved (and lost) in the soaking medium and the husks were removed. Mustard was then sold in balls, mixed with vinegar, cinnamon and honey.
Mrs. Clements' method was to crack open the seed to release the dry material within. The tiny flecks of spicy dust inside were called the "royal flower of mustard." Once ground, the mustard went through additional processing, similar to processing wheat flour. The end result was a finely textured mustard flour rich with flavor. She called it Durham Mustard.
Copyright 2015 © Sharon Marie Himsl