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Mustard was not popular in American cooking until mild "mustard sauce" using white (actually yellow) mustard seeds, with some additional turmeric for bright yellow coloring, was made commercially available. "Honey Dijon", which is made from the combination of Dijon mustard and honey, appeals in the U.S. to a national taste for sweetness in unexpected sources. In the U.S., very mild prepared mustard is often used as a condiment in combination with ketchup.

Most people would be surprised to learn that yellow mustard isnt yellow. The white herb powder is made yellow in the prepared condiment by the addition of turmeric. Dijon mustard is the condiment without the turmeric but with a relatively high concentration of mustard flour, Bordeaux mustard contains vinegar, sugar, and tarragon, and Meaux mustard is made with from mustard seeds that have been crushed rather than ground. The word mustard comes from the Latin "mustum ardems" meaning "burning must," or a spicy combination of mustard (burning) and freshly squeezed grape juice (must).



Parts Used
The whole seed, or ground.

Typical Preparations
Mustard is usually mixed with water, vinegar, wine, or with other juices. May also be added to food, pickling spices, and is seldom found encapsulated.

Precautions
Yellow mustard is a mild laxative if eaten in large quantities.

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