Today mainly used in the form of a paste as a condiment and of oil in Asia, therapeutic mustard had its heyday in the 19th and 20th centuries thanks to the famous mustard poultices used since Paul of Aegina (7th century) and recommended for their revulsive and digestive properties. These mustard poultices generated an influx of blood in the area of the body on which they were affixed. By releasing the organs affected by congestion or inflammation, they opened the pharmacies' doors to the Burgundian mustard makers.