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mustard -1 tablespoon

CondimentsYear-round. Mustard condiments are shelf-stable and available year-round in prepared forms; mustard seeds are harvested seasonally in late summer and fall but stored for year-round use.

Mustard is low in calories and contains negligible fat and protein, but provides selenium, omega-3 fatty acids (in the seeds), and compounds such as isothiocyanates with potential anti-inflammatory properties. A tablespoon of prepared mustard typically contains 3–10 calories.

About

Mustard is a condiment prepared from the seeds of Brassica species (primarily Brassica nigra, Brassica juncea, and Sinapis alba), combined with liquid and seasonings. Native to temperate regions of the Mediterranean and Asia, mustard seeds have been cultivated for thousands of years. The seeds are small, round, and range in color from black to brown to yellow, with varying levels of pungency. When crushed or ground and mixed with water, vinegar, wine, or other liquids, the myrosinase enzyme in the seeds converts glucosinolates into isothiocyanates, which produce mustard's characteristic sharp, hot flavor. Yellow mustard (from white seeds) is milder and more acidic, while brown and black mustards are progressively hotter and more complex.

Mustard varieties range from smooth Dijon-style preparations (from Dijon, France, using brown mustard seeds, verjus, and spices) to coarse-textured whole-grain mustards (popular in central and eastern Europe) to spicy English mustards. Different regions produce distinctive variations: American yellow mustard emphasizes vinegar and turmeric; Chinese mustard combines ground seeds with hot water for sharp, nasal-clearing heat; German mustards range from sweet to hot; and French varieties reflect regional preferences and protected designations of origin.

Culinary Uses

Mustard functions as both a condiment and a cooking ingredient across global cuisines. It is classically paired with cured meats, sausages, and charcuterie, while also serving as a table condiment for hot dogs, sandwiches, and burgers. In cooking, mustard acts as an emulsifier in vinaigrettes and mayonnaise, adds depth to marinades and braises, and sharpens the flavor of sauces and dressings. Dijon mustard is essential in French cuisine for refined preparations, while whole-grain varieties feature in Scandinavian and Germanic cuisines. Mustard is used in barbecue rubs and glazes, curry pastes, and Asian stir-fries. Ground mustard powder serves as a warming spice in deviled eggs, potato salad, and cheese sauces. The ingredient bridges sweet and savory applications, appearing in honey-mustard dressings and glazes for roasted meats and vegetables.

Forms & Preparations

Whole seeds — Intact mustard seeds, yellow, brown, or black, used for pickling, tempering in Indian cooking, or coarsely ground into condiments.
Ground/dry powder — Finely milled mustard seeds, used as a spice in rubs, marinades, and dry preparations; requires hydration to develop full flavor.
Yellow/American mustard — Smooth, mild prepared condiment made from yellow seeds, vinegar, and turmeric; the standard table condiment in North America.
Dijon mustard — Smooth, tangy French prepared mustard made from brown seeds, verjus or white wine, and spices; used in cooking and as a refined condiment.
Whole-grain/coarse mustard — Textured prepared mustard with visible crushed or whole seeds; popular in Germany and Scandinavia, used in vinaigrettes and with charcuterie.
English/hot mustard — Intensely sharp prepared mustard, often pale yellow, made from brown and yellow seeds; used sparingly as a potent condiment or in cooking.