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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 popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.

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

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

A cold sauce used as a condiment most often with fish but also on other foods such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times is lightly flavored with mustard.

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

Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs....

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

A pungent and spicy tasting condiment made from horseradish root that is served as a sauce for meat, a topping for appetizers, or as a dressing for sandwiches providing a distinctively hot flavor.

A tuber which is common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 50 pounds.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A powdered spice made from the root vegetable known as the horseradish root that is a member of the mustard family.

food thickener, thickening agent, liason, beurre manie,

A fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor.

A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.