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Mustard is available in several different forms, all originating from the mustard plant. Mustard is first harvested as whole mustard seeds, which can then be ground into powdered or dry mustard.

A variety of mustard seed from which is produced most of the American style mustards. White mustard seeds are larger and have a milder flavor than brown mustard seeds.

A variety of mustard prepared from a combination of ground white and brown mustard seeds. The brown mustard seeds give English mustard a much hotter flavor than American style prepared mustards, which use the milder white seeds.

Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt....

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A variety of mustard seed that is smaller and has a much stronger flavor than white mustard seeds. Brown mustard seeds can be sold whole and used as a seasoning, ground into a powder, or used in the production of a variety of European and Asian prepared mustards.

A product that is made from powdered or coarsely ground mustard that is combined with other ingredients, such as vinegar, turmeric, white wine, and sugar.

A type of mustard produced from brown or black mustard seeds, white wine, and seasonings. It has a smooth, creamy texture and a pale ochre color.

A type of mustard made with a combination of herbs and spices blended into a mustard base that is sweetened with honey.

Made from cranberries and cranberry concentrate, this condiment is produced as an alternative to many of the pure mustard flavors such as prepared, Dijon, spicy, brown and others.

Seeds from the mustard plant, most commonly available in the brown version, which has the best flavor.

An oil that is mostly derived from the seeds of a mustard plant found in India, which differs from the more common seeds that are found in the Mediterranean.

A condiment produced by grinding brown mustard seeds with a stone mill to provide a coarse textured food spread.

A type of vegetable that is a member of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

An oval-shaped, long stemmed salad green with a mildly distinctive mustard taste. It can be combined with mizuna or other young greens as a flavorful complement to a mixed salad.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.