Of the forty varieties of mustard in existence—the second most popular spice in the USA, after peppercorn—three in particular are most popular in the kitchen: black, brown, and white. While black and brown mustard are closely related, white, also known as yellow, mustard is not as closely related to the other two. It’s also the mildest of the culinary mustards. Native to the Mediterranean area, this mustard makes the bright yellow condiment that most people associate with this spice, especially since turmeric or dye is added to aid coloring. As a relative of cabbage, it is rich in calcium, potassium, magnesium, phosphorous, as well as many minerals.

Cooking Notes

• Comes in a 2 oz. package.
• Toast and add to meat or vegetable dishes.
• Common in pickling recipes.
• Pairs well with all meats, including pork, poultry, and all kinds of seafood.
• Use in soups, stews, and sauerkraut.
• Can be toasted and added to a meat or vegetable dish