A sharp condiment made from ground mustard seeds, vinegar, and water — one of the world's oldest cultivated spices, with regional traditions ranging from yellow American hot dog mustard to coarse French moutarde to fiery English variants.
Three seeds, three heat levels
Mustards differ primarily in which seeds they use:
- Yellow/white seeds (Sinapis alba) — mildest, used in American hot dog mustard
- Brown seeds (Brassica juncea) — moderate heat, used in Dijon and many European mustards
- Black seeds (Brassica nigra) — hottest, used in some Indian and English mustards
The pungency comes from isothiocyanates that form when the seeds are ground and meet liquid. This means freshly mixed mustard is hottest; the heat fades over weeks.
Dijon’s protection (or lack thereof)
The famous Dijon mustard is named for the French town in Burgundy, but the name is not legally protected — any manufacturer worldwide can call their product “Dijon mustard” if it follows the general formula (brown seeds, white wine or wine vinegar, no turmeric).
Most “Dijon” sold globally is now made outside France, often in Canada — which produces about 80% of the world’s mustard seed.
English mustard’s brutal heat
English mustard (such as Colman’s) is famously eye-watering. The brand’s characteristic intensity comes from a specific blend of yellow and brown seeds, served as dry powder mixed with cold water just before serving — maximizing the isothiocyanate development.
A teaspoon of properly mixed English mustard can clear sinuses instantly. It’s a defining feature of the British roast beef tradition.
Find more foods by letter
Mustard starts with M and ends with D. Browse other foods along the same letter.
Foods that contain a letter from "Mustard":