Prepared mustards range widely in texture, color, and flavor because mustard-makers have long sought to put their own unique spin on the product.
Producers choose the mustard seed - white, brown, black - and determine how finely the seeds will be ground or crushed. For some, the choice is governed by personal taste or commercial appeal. For others, the seed is determined as a matter of law.
To make prepared mustards, the ground seeds are mixed with a liquid - often water, white wine, beer, or vinegar - to form a paste. Distinctive flavors are developed by stirring in various other ingredients, which might include spices, herbs, pureed vegetables, even crystallized fruit.
