Mustardis acondimentmade from theseedsof amustard plant(white or yellow mustard, brown or Indian mustard, or black mustard).

The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings andspices, to create a paste or sauce ranging in color from bright yellow to dark brown. The tastes range from sweet to spicy.

mustard is used as a condiment and in the cuisine ofIndiaandBangladesh, theMediterranean, northernandsoutheastern Europe, Asia, theAmericas, andAfrica, making it one of the most popular and widely used spices and condiments in the world.

There are so many kind of mustard are available: American yellow mustard, french mustard, Spicy brown/deli-style mustard, Dijon mustard, beer mustard, etc.

Brown mustard is a spice that was cultivated in theIndus Valley Civilizationand is one of the important spices used in the Indian subcontinent today. Kasundi is a popularBengalispicy relish of mustard. There are many different kinds of Kasundi available. It is used during regular meals and with a variety of fruits and street food.

A strong mustard can make theeyeswater, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations.

Any part of the mustard plant can also, rarely, causeallergicreactions in some people, includinganaphylaxis. Since 2005, pre-packed food in theEuropean Unionmust show on its label if it contains mustard.