English mustard is a sauce with a rich tradition that has spread to different regions, especially in Europe and Latin America. Its origin dates back to the United Kingdom, where this particular mustard has been made for centuries with a mixture of ground seeds, vinegar, and spices. In several Latin American countries, English mustard is recognized and appreciated, although it may go by different names. For example, in Mexico it is simply known as "mostaza inglesa" (English mustard), while in other countries like Argentina and Colombia it is called "mostaza preparada" (prepared mustard) or "mostaza tradicional" (traditional mustard), always highlighting its strong and characteristic flavor that distinguishes it from other varieties like yellow or Dijon mustard.
This variety of mustard is distinguished by its intensity and creamy texture, the result of combining brown and yellow mustard seeds with fermented liquids like dark beer. It is an essential condiment to accompany meats, sausages, and even for preparing dressings and sauces. The traditional recipe has evolved by incorporating spices like allspice, turmeric, and mace, which provide unique aromatic nuances and deepen its flavor.
