According to Joanne McFadden’s article in the Daily Gazette, gourmet mustards have proliferated and become increasingly exotic over the past three decades. People have been making mustard for centuries and Jeremiah Colman became a household name in England when he began making a mustard from a combination of white and black seeds in the early 1800’s.

Americans didn’t jump on the bandwagon until the beginning of the past century, when Francis French began making a much milder yellow mustard. Today French’s is the largest producer of mustard in the United States . Now, Americans are making up for lost time. Gourmet mustard varieties are popping up in specialty stores all over the nation.