| Black: |
English mustard made with whole brown seeds and molasses. Use as a condiment. |
| Bordeaux: |
Sweet and spicy. Use as a condiment, excellent with smoked meats and cheeses. |
| Chinese: |
Very hot. Hot mustard flour mixed with water. Use as a condiment. |
| Colman's Dry: |
A mixture of mild and hot mustard flour. An English mustard. Use for making a condiment and Chinese mustard, as a spice, and for pickling. |
| Creole: |
Brown, tart and slightly coarse grain. Varies with brand. Use as a condiment. |
| Dijon: |
Mildly pungent, smooth French mustard. Grey Poupon is the only true Dijon produced outside of France. Use as a condiment, in sauces, and as a marinade. |
| Dijon, extra strong: |
Pungent, smooth French mustard produced for export. Use as a condiment, in sauces, and as a marinade. |
| Dijon, extra-forte: |
Very pungent, smooth French mustard. Use as a condiment, in sauces, and as a marinade. |
| Dijon-style and flavored Dijon-style: |
Inferior to French Dijons. |
| English: |
Full flavor, often hot, made with a blend of mild and hot mustard flour. Available dry or prepared. Coleman's dry is an English mustard. Use as a condiment. |
| German: |
Brown, sweet, often hot and flavored with horseradish. Available coarse-grain and smooth. Use as a condiment. |
| Meaux: |
Very tart and slightly spicy coarse-grain French mustard. Available as the brand Pommery. Use as a condiment. |
| Mustard flour, mild: |
Also known as mustard, dry mustard, ground mustard, and mustard powder. Pale yellow powder, mild heat. Use for making a mild condiment, as a spice, and for pickling. |
| Mustard flour, hot: |
Also known as mustard, dry mustard, ground mustard, and mustard powder. Dark yellow powder, strong, vapor-producing heat. Use for making a hot condiment and Chinese mustard, as a spice, and for pickling. |
| Prepared American yellow: |
Sharp taste with little heat. Made with white mustard seeds, tumeric, and vinegar. Use as a condiment. |
| Prepared American brown: |
Mild, slightly spicy. Use as a condiment. |
| Seeds, brown: |
Tiny and black. Use to make Dijon-style mustard. |
| Seeds, white: |
Yellow. Use to make coarse-grain mustard, as a spice, and for pickling. |