Mustard seeds have a flavour and aroma than most will know. In Western cooking the whole seeds are a common ingredient in pickling mixtures, but the vast majority of the mustard we consume is in the form of prepared mustards. These run the complete spectrum from smooth and mild to coarse and fiery hot, depending on the type of mustard seed used, whether they are used whole, crushed, or finely ground, whether the husks were removed in the processing, and the liquid they are combined with.

The bright yellow stuff often called “ball park” mustard is more properly known as American mustard. It is characterized by the addition of entirely too much turmeric. This accounts for its bright colour, dusty taste, and finger-staining ability. Prepared mustards are also flavoured with a variety of other ingredients, including honey, herbs, fruit extracts, and other spices. Mustard loses its potency when heated, so is best added at the table or during the last stages of cooking. Whole mustard seeds will retain their potency and flavour for at least a year when stored properly. However ground mustard loses both after a few weeks.