“He will not enter hell who hath faith equal to a mustard seed in his heart; and he will not enter Paradise who hath a single grain of pride equal to a mustard seed in his heart.” ~ Muhammad ibn Abdullah, founder of Islam (570-632)

Sitting at lunch with a group of old friends yesterday, the conversation – as it invariably does – turned to food. As a couple of the women were lamenting the combined beauty and sins of cheese, it gave me pause to think on the different condiments we spread on bread.

Cheeses are full of the worst kinds of fat, jams are loaded with processed sugars, and nuts make nice butters, but are also heavy in oils. Of course, we may love them for who they are and not what they do; just the same, is it wrong to want better?

This train of thought brought me back to the days when I used to make my own flavored mustards. I’d go to the bulk food co-op and stock up on brown and yellow mustard seeds, and mustard powder (all of which are entirely too expensive to buy in tiny jars or tins), then look through my cupboard and herb patch to see what could be combined to make a delicious spread for homemade pretzels.

Those were the good old days.

Later in life, I learned that it is cheaper and faster to simply mix spices and herbs with a spoonful of prepared organic mustard, and doesn’t really sacrifice anything in the way of flavor. Mustard seeds are a good source of minerals, protein, and the omega-3 fatty acids that protect the heart. Prepared mustard is virtually fat-free and usually made with very little added salt. Who can complain?

In the name of speed and small batches, it is also very easy to take a couple of tablespoons of the prepared mustard of your choice and simply mix in a few compatible flavors. I’ve mixed in brandy and rosemary, brown sugar and tamari, and even champagne and honey. Mustard is strong and can handle a lot of tinkering before it gets angry.

Having been put into the mood, I got up early this morning and made some whole wheat pretzels and then whipped up a sweet and spicy mustard that left our taste buds dancing without guilt.

Maple-Ginger Mustard

Makes: 2 tablespoons
Time: 3 minutes active + 30 minutes standing

2 tablespoons mustard (we used Organicville Yellow Mustard)
1 teaspoon maple syrup
½ teaspoon ground ginger

Mix together until all the ingredients are well blended, then cover and allow to rest about 30 minutes before serving.

Smear this mustard on your favorite sandwich, use it as a dip for breadsticks or pretzels, or turn it into a vinaigrette salad dressing. What a great way to lose the fat and sugar, but still be left with toe-tingling flavor!