That old familiar yellow condiment has grown up. Now a variety of mustards can liven up your dishes with their spicy tang.
So much more than an essential topping for hot dogs and pretzels, mustard is a craftier condiment than it gets credit for. Its irresistible zip can instantly upgrade sandwiches, sauces, mashed potatoes, and a wide range of proteins. Plus, chefs have long known that Dijon mustard beautifully emulsifies ingredients in salad dressings.
Much of the mustard produced around the world has some Canadian roots, as Canada is the largest producer and exporter of mustard seed. In fact, Canada is responsible for 75 to 80 percent of the world’s mustard exports, which include varieties such as brown, yellow, and oriental. And because no GMO varieties of mustard are registered in Canada, you can be sure your mustard is au naturel.
Part of the family of plants that includes radish, kale, and Brussels sprouts, these yellow and brown seeds are rich in selenium, a potent antioxidant linked to lower risk of developing type 2 diabetes. As far as condiments go, mustard is also praised by nutritionists for being low in calories and nefarious ingredients that plague many of its counterparts. Here’s how to perk up a range of dishes with some not-so-mellow yellow.