Types of mustard

American: Also called yellow or ballpark mustard, it's mild and brightly colored by turmeric. It was introduced in 1904 by George T. French as "cream salad mustard."

Chinese: Very hot prepared mustard, normally served as a dipping sauce with Chinese foods. Made from mustard powder and water or wine mixed to a paste.

Dijon: The city of the same name in Burgundy, France, is considered the mustard capital of the world. Dijon-style mustards are made elsewhere. Tangy, creamy and pale-colored, made with brown or black seeds. Usually contains wine.

English: Made from both white and brown or black seeds, wheat flour and turmeric. Bright yellow and very hot and spicy. One of the best-known brands is Colman's.

German: Mild to hot, spicy and mildly sweet. It can range from smooth to coarse-ground, pale yellow to brown in color.

Whole-grain mustard: Seeds are whole, not ground, so the texture is coarse. Seeds are mixed with other ingredients for flavor and pungency. The famous Meaux mustard from France is made with whole black seeds. Irish mustard is a blend of whole-grain mustard with honey and/or Irish whiskey.

Honey mustard: A blend of mustard and honey, usually 1 to 1. Used as a sandwich topping, a dip for finger foods or to make salad dressing. Peppers and spices sometimes are added.

Horseradish mustard: Contains horseradish as well as mustard. The horseradish adds a sour note but mainly heat. Hot and spicy Creole mustard is a specialty of Louisiana's German Creoles made from vinegar-marinated brown mustard seeds with a hint of horseradish.