Mustard Glossary

• Page 1: Mustard History
• Page 2: Mustard Types ~ A & B
• Page 3: Mustard Types ~ C & D
• Page 4: Mustard Types ~ E To G

• Page 5: Mustard Types ~ H To L
• Page 6: Mustard Types ~ M
• Page 7: Mustard Types ~ N to Z

Flavored Mustard

Mustards flavored by the addition of various individual herbs, fruits, spices and vegetables result in such mustards as balsamic, basil, blackcurrant, chili, chipotle, cranberry, dill, garlic, lemon, lime, harissa, herbes de Provence, horseradish, jalapeño, mesquite, olive, onion, parsley, peppercorns, shallot, raspberry, red pepper, tarragon, watercress, and even Roquefort cheese. Mustards are also flavored with beer and stout, wines (including champagne), and spirits. There are literally hundreds of different varieties.

French’s Mustard

The company founded by brothers Robert and George French was a flour mill. George developed the creamy yellow mustard that was introduced at the 1904 World’s Fair in St. Louis World.

The French emigré, all dressed up in
American promotional banners.

Grey Poupon Mustard

Established in 1777 by Maurice Grey and Antoine Poupon (Poupon provided the money, Grey the recipe), the shop still stands in downtown Dijon at 32, rue de la Liberté. Grey Poupon is the U.S.’s largest-selling Dijon mustard, made under license by Kraft Foods (it’s a milder recipe than the original French version). Kraft has developed several line extensions beyond the original Dijon mustard, including Country Dijon, Deli, Harvest Coarse Ground, Hearty Spicy Brown, Mild & Creamy and Savory Honey mustards.