© Shutterstock 

What is mustard? -

Mustard is a condiment (a spice, sauce, or preparation that is added to food, typically after cooking, to impart a specific flavor).

© Shutterstock 

What is mustard made of? -

Mustard is made from the seeds of the mustard plant. 

© Shutterstock 

Mustard seed and mustard oil -

Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make two different types of mustard oil: vegetable oil results from pressing the seeds; an essential oil results from grinding the seeds.

© Shutterstock 

Mustard flower -

The mustard plant and its flowers are edible, but fairly bitter. The flowers make an attractive addition to green salads.

© Shutterstock

Where is the mustard plant found? -

Mustard is cultivated commercially mainly in the temperate regions of the world, countries that include Canada, the United States, Hungary, and the UK. It's also cultivated in India, Argentina, and Chile. The plant grows wild in North Africa, the Middle East, and Mediterranean Europe. The use of mustard seeds as a spice has been known from the earliest recorded times. It was grown by the Indus Valley Civilization of 2500–1700 BCE. Pictured is the Indus Valley.

© Shutterstock 

Mustard seed variety -

Mustard seeds come from three different plants: black mustard, brown Indian mustard, and white/yellow mustard. Yellow mustard seeds are the mildest, while brown and black seeds (pictured) are much hotter and more pungent.

© Shutterstock 

'De re coquinaria' -

The Romans were fans of this spicy treat. In fact, a recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookbook from the late fourth or early fifth century.

© Getty Images 

Gaul -

Rome exported mustard throughout the empire, including Gaul (a region of Western Europe). News spread quickly about this tasty new paste, with the French especially taken with the exotic spice.

© Getty Images 

Dijon mustard -

Mustard production in France began as early as the 10th century. By the 13th century, the French city of Dijon had become Europe's mustard making hot spot. Pictured is an early ceramic moutarde jar.

© Getty Images 

'The Forme of Cury' -

The British were also developing a taste for mustard, as attested in 1390 in the book 'The Forme of Cury' (pictured), written by King Richard II's master cooks. The speciality of the day was mustard balls—coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried.

© Public Domain 

Shakespeare's mustard balls -

The town of Tewkesbury in Gloucestershire quickly became a mustard ball magnet. They mixed theirs with horseradish and exported the delicacy to London. Shakespeare was a fan, mentioning the savory snack in one of his plays, 'Henry IV, Part 2.'

© Getty Images 

Grey Poupon -

But it was in France where mustard was truly working up an appetite with the public. In 1877, one of the most famous Dijon mustard makers, Grey Poupon, was established. The Gallic penchant for wine was quickly exploited by the manufacturers: white wine was added to the mix to create one of the most celebrated mustards in the world.

© Getty Images 

Mustard capital of the world -

Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world. Pictured is the Moutarde Maille boutique in Dijon. Here you can purchase a variety of famous Dijon gourmet mustard brands.

© Shutterstock 

Mustard in America -

The use of mustard as a hot dog condiment is said to have made its debut in 1904, at the grandiose Louisiana Purchase Exposition in Missouri (pictured). Festivalgoers were quickly licking their lips in anticipation of this fiery, bright-yellow relish.

© Public Domain 

French's mustard -

Americans have French's to thank for enriching their hot dog experience. Founded by Robert Timothy French in 1904, it was brother George in fact who developed the creamy yellow mustard. In 1922, the company introduced French's cream salad mustard. In each carton was a booklet of recipes compiled from suggestions sent in by women across the nation.

© Getty Images 

Colman's mustard -

The most famous brand of English mustard is Colman's, which first produced their variety in 1814. Colman's is one of the oldest existing food brands.

© Getty Images 

Varieties of mustard -

There are numerous varieties of mustard out there, with many associated to a particular country or location. Mustard is often mixed with other ingredients to produce an intriguing blend of flavors. Pictured is Reine Dijon mustard, variously containing garlic, lemon, Provence herbs, or raspberry. Incidentally, seeds used in Dijon mustard are grown in Canada.

© Getty Images 

American/yellow mustard -

The most commonly used mustard in the United States is American mustard sold as "yellow mustard." A very mild prepared mustard colored bright yellow from turmeric powder, this is the stuff hot dogs were made for. It's also a favorite ingredient of many potato salads, barbecue sauces, and salad dressings.

© Shutterstock 

Creole mustard -

Staying Stateside, the folks down in Louisiana have their own creole mustard, a variation of the popular spicy brown, deli-style mustard. The seeds are coarsely ground, giving it a speckled brownish-yellow appearance. The result is a Deep South speciality.

© Public Domain 

Whole-grain mustard -

Sometimes they don't bother grinding them at all. With whole-grain mustard, for example, the seeds are mixed whole with other ingredients. The result is a crunchy and spicy delight.

© Shutterstock 

Honey mustard -

This tastes as good as it looks. A blend of honey and mustard (Dijon is often used for its powerful flavor), this works great as a dip for finger food, such as chicken breast wedges. Honey mustard can also be used as a base sauce for grilled lamb cutlets or pork chops.

© Shutterstock 

Hot pepper mustard -

Some like it hot. Really hot! Chili pepper meets mustard may sound like a cage fight event, but chili peppers of various strengths are used to make a variety of mustards more piquant than the plain yellow option.

© Shutterstock 

Mostarda di frutta -

We can thank the Lombardy region of Italy for the culinary light bulb moment when somebody in the 14th century decided to combine mustard with fruit to create mostarda di frutta. The Italians also make a very hot apple mustard, but calm things down somewhat with their milder quince and cherry mustard varieties.

© Shutterstock 

Spirited mustard -

Spirited in name, spirited in taste. Yes, believe it or not, there are mustards out there made with your favorite alcoholic tipple. Cognac or whisky are popular mixers, with Jack Daniel's mustard a firm favorite with anyone who likes a double.

© Shutterstock 

Beer mustard -

Speaking of alcohol, did you know that they do a beer mustard? It's all about a straight swap. Instead of vinegar, beer is used, a stout perhaps, maybe a pale ale, or straight lager. Cheers!

© Shutterstock

Sweet mustard -

Sweet mustard is traditionally a Bavarian condiment. It's made from kibbled (crushed) mustard seeds sweetened with sugar, apple sauce, or honey. Typically served with bratwurst and other German sausages, sweet mustard was first created in Munich in 1854. Pictured is the popular sweet mustard brand Bautz'ner.

© Getty Images 

More sweet mustard -

The Germans aren't the only ones with a sweet mustard tooth. They are pretty partial to it in Austria and Switzerland, too. Swiss food brand Thomy also produces certified organic mustard.

© Shutterstock 

Karashi -

Karashi is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. It's served with various dishes and is considerably stronger than American or French mustard, so a small amount will suffice. A great introduction to this exotic gastronomy is mustard-stuffed lotus root (pictured).

© Shutterstock 

Stone ground mustard -

Honey mustard (left), stone ground mustard (center), and spicy brown mustard. Stone ground mustard typically uses vinegar, but there's room for variation. It has a little more heat than yellow mustard, but not as much spice as brown mustard. It's therefore a great compromise on the palate.

© Shutterstock 

Mustard powder -

If you're up for making your own mustard, the base ingredient is, of course, mustard powder. But mustard powder also works well on its own; it's a great flavoring in baking, pickles, and with cheesy pasta bakes and toast.

© Shutterstock 

Classic mustard salad dressing -

Try this homemade salad dressing using vinaigrette with mustard, honey, balsamic vinegar, and olive oil. A salad is simply naked without it!

© Shutterstock 

National Mustard Museum -

Serious mustard heads finding themselves on vacation in the United States should head over to Middleton, Wisconsin, and the National Mustard Museum. It's a must!

See also: The weirdest must-see museums in America

© Getty Images