Mustard is a condiment made from the seeds of a mustard plant, which may be the white/yellow mustard (Sinapis alba), brown mustard (Brassica juncea), or black mustard (Rhamphospermum nigrum).
At its most basic, mustard is made by mixing the ground seeds of the mustard plant with liquid, but it's the choice of seeds and type of liquid used that creates the varieties of mustard we know today.
Mustard, condiment made from the pungent seeds of either of two main herbs belonging to the family Brassicaceae. Both white, or yellow, mustard and brown mustard are widely used as a condiment with various foods, particularly cold meats, sausages, and salad dressings.
Mustard, known as moutarde in French, is most commonly known as a prepared condiment sold in jars or bottles. This spreadable product is a mixture of dried mustard seeds (whole or ground into a powder), water, vinegar, or other liquids.
While traditional yellow mustard may be one of the most popular varieties, some other common types of mustard include honey mustard, Dijon mustard, spicy brown mustard, whole grain mustard, hot mustard, Chinese mustard, German mustard, creole mustard, and Bavarian mustard.
What Is Mustard and Why Are Some Types Spicier? Mustard is one of the world's oldest condiments. Roman chefs used to grind mustard seeds with grape juice (known as must) into a spicy paste known as mustum ardens, which eventually turned into "mustard" when the sauce arrived in the States.
5 Types of Mustard and How to Use Them - Real Simple
Description Mustard is the name given to three related species in the Brassica family. Three commercial mustard species are commonly cultivated today. They are Sinipis alba L. (yellow or white mustard), Brassica nigra (black or true mustard), and Brassica juncea (brown, Indian or Chinese mustard).