Mustard is a condiment made from the seeds of a mustard plant, which may be the white/yellow mustard (Sinapis alba), brown mustard (Brassica juncea), or black mustard (Rhamphospermum nigrum).
Mustard, condiment made from the pungent seeds of either of two main herbs belonging to the family Brassicaceae. Both white, or yellow, mustard and brown mustard are widely used as a condiment with various foods, particularly cold meats, sausages, and salad dressings.
At its most basic, mustard is made by mixing the ground seeds of the mustard plant with liquid, but it's the choice of seeds and type of liquid used that creates the varieties of mustard we know today.
Mustard, known as moutarde in French, is most commonly known as a prepared condiment sold in jars or bottles. This spreadable product is a mixture of dried mustard seeds (whole or ground into a powder), water, vinegar, or other liquids.
What Is Mustard and Why Are Some Types Spicier? Mustard is one of the world's oldest condiments. Roman chefs used to grind mustard seeds with grape juice (known as must) into a spicy paste known as mustum ardens, which eventually turned into "mustard" when the sauce arrived in the States.
Mustard is an ancient condiment made from ground mustard seeds and other ingredients such as vinegar, salt, and spices. It comes in various colors, textures, and flavors, ranging from mild to hot.
As a condiment, mustard is a thick paste with a sharp, stimulating taste, made from the ground seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra).