Freshly made mustard does not have the bright gold color you are used to seeing. Turmeric adds that sunny yellow to the mustard you use on your hot dogs.

More Than the Seeds

While the condiment is made with mustard seeds, other parts of the mustard plant are also edible: greens are used just like spinach, kale, or arugula. Mustard oil can be extracted from the seeds and can be used for medicinal and cosmetic purposes.

Steeped In History

Having been used by the Chinese, Greeks, and Romans for thousands of years, mustard is one of the world’s oldest spices.

More Than the Seeds

There are over 40 different varieties of mustard plants, but only three are used in standard mustard preparations: yellow, brown, and oriental.

Using Mustard For Cooking

When seasoning dressings, gravies and soups with mustard, take a small amount of the liquid, add the mustard and stir before returning to the dressing, soup or gravy. This will ensure that the mustard liquefies totally.

The “Heat” In Mustard

In general the mustard’s heat depends on the mustard seed. Initially, mustard seeds are tasteless and odorless. The yellow mustard seed provides less heat than the brown mustard seed, which contains more allyl mustard oil.

An Eternal Condiment

Mustard never spoils! At its most basic mustard can be made with ground or milled mustard seed & cold water. Add vinegar & salt to preserve it and presto! Open containers should definitely be kept in the refrigerator, however. This is especially important with hot mustard, since it loses its flavor and heat in warm storage conditions.