The Creole mustard dates back to as early as 1720 A.
D.
, when a technique of getting dry powder from the mustard seeds was developed.
With Queen Victoria's mustard-maker, Jeremiah Colman popularized the use of these seeds.
He made high quality flour from these seeds.
The Colman's flour is in his loving memory.
It is made of slightly crushed whole grain.
It is mostly found around the Louisiana and Mississippi of the United States.
Different ingredients are added to enhance its taste and it can be used in making both the vegetarian and non- vegetarian dishes.
The two famous brand in which it is available are; Horse Shoe and Zatarain's.
These are extensively used in various dishes but are widely applicable in Po-boys.
The Creole mustard is hot, spicy, thick, and coarse.
It is marinated before use.
It is popular in American dishes, and is available as incompletely crushed seeds or a smooth powder.
Both of the varieties are widely acceptable among the Americans.
They can be used in any kind of American Recipes.
These can be pork, fish, cabbage, avocado and many other dishes.
The Creole mustard is preferred with a variety of flavors.
These include honey, peppercorns, citrus fruits, sherry, champagne and many others.
The flavors are only limited to an individuals tastes.
they are available all year round and have a long shelf life if properly taken care of.
It is advisable that they be stored in refrigerator once open.
An unopened pack be stored in a dark place to prolong their shelf life.