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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 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.

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

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 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 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.

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

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

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

The fruit harvested from pods that grow on species of Wattle bushes, or trees as they are often referred to in their native environment of Australia.

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.

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 method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.