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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.

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.

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

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 tuber, common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 100 pounds.

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.

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 Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

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