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On this Wikipedia the language links are at the top of the page across from the article title. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs.

The English word “mustard” derives from the Anglo-Norman mustarde and Old French mostarde. That civilization existed until about 1850 B. Mustard has been used in Africa and China for thousands of years. Mustard greens have been popularly consumed in China.

It was often used in the royal courts during the Zhou Dynasty to help whet the appetite for the later courses in a meal. The Romans were probably the first to experiment with the preparation of mustard as a condiment. The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans and began their own production. The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury which was written by King Richard II’s master cooks. The use of mustard as a hot dog condiment is said to have been first seen in the US at the 1904 St. Louis World’s Fair, when the bright-yellow French’s mustard was introduced by the R.