Tewkesbury mustard

Tewkesbury Mustard

Tewkesbury mustard

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Tewkesbury mustard is a blend of mustard flour and grated Horseradish root.

The mustard was developed in the English town of Tewkesbury in Gloucestershire and gained certain notoriety in the 17th Century becoming a staple condiment of the kitchens of the time.

Shakespeare mentions the mustard in Henry IV where Falstaff has the line: “his wit’s as thick as Tewkesbury Mustard”.

Mustard balls

Originally the mustard was prepared by grinding the mustard seeds into mustard flour, combining this with finely grated horseradish (and sometimes herbs and spices) then forming the mixture into balls which were then dried to aid preservation. The mustard balls would then be transported and sold in this form.

To use the balls they would be broken apart then mixed with a liquid such as water, vinegar, wine, ale, beer, cider or fruit juice to soften them and mixed to a thick, creamy consistency. Often a sweetener such as honey would be added.

The resulting mixture would then be used as a condiment just as mustard is used today or as a cure for ailments.


At the time of the Tewkesbury Festival in 1971 (a major program of events commemorating the 850th anniversary of the consecration of the Abbey and the 500th anniversary of the Battle of Tewkesbury), the mustard was re-created on a commercial basis from the original...
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