This post about mustard sauce was supposed to be a follow-up to the chili sauce post from the day before yesterday, but I was out running errands yesterday and didn't finish editing it, so I pushed it to today. Actually, the word "mustard" is really awkward. Traditional mustard is made from ground mustard seeds and is yellow in color. The mustard we're most familiar with is the green Japanese mustard, called "wasabi" in Japanese and written in kanji as "山葵." The mustard actually made from mustard seeds is called "わがらし" and "マスタード," written in kanji as "和芥子" (和辛子) and "洋芥子" (洋辛子) respectively. The most frustrating thing is that almost all Japanese restaurants don't use wasabi, but horseradish dyed green... This confusion is almost as confusing as the relationship between Zhang Yishan, Xia Yu, and You Haoran.

In fact, mustard is widely cultivated around the world, and mustard sauce isn't just a delicacy enjoyed by China and Japan. The ancient Romans already made a mustard sauce made from unfermented grape juice mixed with finely ground mustard seeds. The English word for mustard, mustard, is a shorthand for the mustard sauce's name, "mustum ardens."

There are many unique mustard products around the world, each with its own unique flavor. Generally speaking, there are three textures: fine puree, whole-grain mustard, and powdered mustard. Different types of mustard seeds vary in both spiciness and color, while additives such as vinegar, alcohol, fruit juice, honey, and various spices often contribute to each mustard's unique flavor and texture.

Of course, those who particularly enjoy the tangy flavor of mustard may be disappointed. If Lao Gan Ma is merely the silver saint of the five elite chili sauces, then Japanese mustard seeds and Japanese mustard seeds are the Danados and Hypnos of mustard sauces. If you live in first- and second-tier cities and are avid Japanese food fans who regularly frequent high-end restaurants, you've already experienced the power of the top-tier mustards. Other popular mustard products are mostly mild and sweet. So, who is the ultimate boss of mustard? Read on.

Of course, no sauce can be made with just one flavor profile; the stronger the flavor, the better. Less spicy mustard sauces often have unique flavors that make them irresistible.

Dijon mustard

Dijon mustard originates from Dijon, France. It is a strong mustard sauce made with brown or black mustard seeds, flavored with wine, vinegar, or green grape juice, and other spices.

The earliest mustard factories in Dijon date back to the 18th century. To this day, these ancient mustard factories can still be seen in the center of Dijon, and they are not ruins!

Seeing the proud 1747 and 1777 on the shop ceilings, doesn't it feel like a different world? It's a nostalgic moment for foodies. Plus, these two brands, Grey Poupon and Maille, are available on Taobao.

English Mustard​

This is a very spicy mustard, "spicy" meaning milder than mustard. Its main ingredient, turmeric, gives it a pale yellow color. There are two options for English mustard: in North America, it's generally only available as powder, while in the UK, it's also available as paste. This mustard has a slightly bitter taste, and recipes often recommend grinding the powder in cold water 15 minutes beforehand to counteract the spicy and bitter taste. Of course, this advice is completely ignored. Before 1720, English mustard powder was a coarse, granular form. In 1720, Mrs. Clement of Durham began grinding mustard seeds into a superfine powder, and the practice quickly spread. In 1747, the first mustard powder factory, Keens & Sons Company, opened, and Colman's, the world's most famous English mustard brand, was founded 67 years later.

In 1814, miller Jeremiah Colman purchased a mill in Norwich, Norfolk, to produce flour and mustard. Colman Sr. worked diligently throughout his life, but his business grew so large that he became overwhelmed, so he called in his nephew James for assistance. After Colman Sr. and James's death in 1851 and 1854, respectively, James's 21-year-old son, Jeremiah James Colman (his name suggests the close bond between Colman Sr. and James), inherited the company. Colman Jr., a young and capable man, moved to new premises in 1856 and expanded production, employing a full 200 people. By 1866, Colman's mustard had been designated by Queen Victoria as the official mustard for the British royal family. Today, Colman's product line encompasses all the most common condiments consumed in the West, but mustard remains its flagship product. The mill where Colman Sr. made his fortune still exists and is now a restaurant. Friends who love mustard can visit it when traveling to the UK. Just search for Stoke Mill Restaurant.

American Mustard​

The United States actually produces several varieties of mustard, but when we talk about "American mustard," we specifically refer to the yellow variety. Subway fans have likely been fooled by this mustard. Why? Because it's almost non-pungent, offering only the distinctive mustard aroma, along with a sweet and sour melon flavor, and a delicate texture that's quite pleasant. In the United States, it's typically served with hot dogs or hamburgers.

American mustard was invented by the R.T. French company in 1904 and became a huge hit at the St. Louis World's Fair that same year. From 1912 to 1973, mustard was produced in Rochester, New York. The factory later moved to Springfield, Missouri, but the street where the Rochester factory stood remains named Mustard Street.

Brown Mustard​

Brown mustard is also American-made and is a staple with various deli meats. It's spicier than American mustard, but less tart. Its flavor is richer and more complex due to the addition of various spices.

Creole Mustard​

The term Creole is a complex concept. In the United States, it refers to the descendants of immigrants living in the Gulf states (Alabama, Florida, Louisiana, Mississippi, and Texas), and can be further divided into Spanish Creole and French Creole. The term can also specifically refer to the people of New Orleans, given the city's large Creole population.

The word Creole comes from Portuguese and originally referred to servants born and raised in their masters' homes. The etymology suggests that the word originally referred to a different group of people—the second generation of black slaves trafficked to North America. Over time, the word's meaning has broadened to its current meaning.

Among the Gulf states, Louisiana has the largest Creole population, fostering a unique Creole culture. Creole cuisine, too, is considered authentic in Louisiana. Creole cuisine draws its roots from West African cuisine, incorporating culinary influences from Spain, France, and other countries. Its hallmarks are its intensely spicy, rich flavors. I've previously featured a typical Creole dish. →_→ As a Qingdao native who grew up enjoying seafood, this recipe truly stumped me. I didn't know where to begin. I won't delve into the details here; I'll discuss them in a future dedicated article on Creole cuisine.

Creole mustard, invented by Emil Zatarin in the latter half of the 19th century, is a New Orleans favorite. This whole-grain mustard, made with whole, lightly crushed seeds, has a coarse texture. While the flavor varies slightly from brand to brand, it generally features notes of vanilla, black pepper, citrus fruits, honey, champagne, or sherry. Its flavor ranges from medium to mild.

German Mustard​

German mustard is a rather amusing topic. Generally speaking, it refers to a coarsely ground, sweet, slightly spicy mild mustard that retains the mustard grains. However, in Germany, the most popular mustard is a spicy one... and this spicy mustard is called Düsseldorfer mustard, which I'll discuss next...

Düsseldorf mustards​

Düsseldorfer mustard has a similar taste to Dijon mustard, but is noticeably spicier and darker in color. It also has a slightly sweet and sour flavor. Common brands include Koops and Löwensenf, but the oldest brand is Adam Bernhard Bergrath (ABB), which has been in production since 1726.

Bordeaux Mustard​

Made from ground brown and black mustard seeds, mixed with sugar, oregano, and fruit juice, this mustard has a sweet, fruity, and tart flavor. It's very mild and pale yellow, making it a great spread on sandwiches.

Crazy Jerry 's mustard gas

The ultimate boss is here. Mustards don't typically have a high Scoville rating, but as we all know, they're far more potent than chili peppers—mustard is incredibly pungent! So, be prepared for this 150,000 Scoville unit mustard. It's arguably the only mustard in the world that can easily outdo the mustard we're used to. The product description proudly declares, "I invented this because I was tired of teachers asking me if there was a truly super-hot mustard." A quick search revealed it's not available on Taobao, so curious friends, look no further.

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