Search

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 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 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.

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.

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

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 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.

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.

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.

An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

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

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

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 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.

A spice derived from the root of a tropical plant that is related to ginger. It has a sharp, bitter flavor and a bright yellow-orange color.

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....

A simple salad dressing prepared with good wine vinegar, oil, salt, pepper, and fresh green herbs, also referred to as a vinaigrette.