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Mustard seeds (from the mustard plant) are ground combined with vinegar to make a pungent spread that sometimes takes on other regional flavors. Dijon, France became the mustard capitol after monks combined locally grown mustard seeds with vinegar made from local and regional wine. The main considerations in mustard are flavor and texture, the latter running from smooth to whole seed. Simple, unflavored mustards vary mostly in their spicy heat. Flavored mustards can have herbs, sweeteners, and spices added (anything for wasabi , lime and mole, to Thai curry and sweet basil. Mustards are great sources of flavor with no fat and few calories.
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