Of the forty varieties of mustard in existence—the second most popular spice in the USA, after peppercorn—these three in particular are most popular in the kitchen: black, brown, and white. For thousands of years, mustard has been used for culinary and medical purposes. It has a strong, hot aromatic flavor. Black mustard in particular is native to north Africa, Europe, and Asia. As a relative of cabbage, it is rich in calcium, potassium, magnesium, phosphorous, as well as many minerals. Of the three, black mustard is the spiciest and the least common.

Cooking Notes

• Comes in a 2 oz. package.
• Pairs well with all meats, including pork, poultry, and all kinds of seafood.
• Use in soups, stews, and sauerkraut.
• Popular in Indian cuisines.
• Can be toasted and added to a meat or vegetable dish.