Whole, ground, cracked, or bruised Sweet 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.
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Amounts of various nutrients in Sweet mustard seed are to be found in the USDA National Nutrient Database.
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The basic taste and "heat" of the Sweet mustard are determined largely by seed type, preparation, and ingredients.
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When whole Sweet mustard seeds are crushed and mixed with a liquid, an enzyme is activated that releases pungent sulfurous compounds, but they quickly evaporate.
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However prepared Sweet mustard loses its pungency over time; the loss can be slowed by keeping a sealed container in a cool place or refrigerator.
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Yellow Sweet mustard is regularly used to top hot dogs, sandwiches, pretzels, and hamburgers.
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French Sweet mustard is particular to the UK and was invented by Colman's in 1936.
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Fruit and Sweet mustard have been combined since the Lombard creation of mostarda di frutta in the 14th century.
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Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat and game, and were said to be a favorite of the Dukes of Milan.
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Honey Sweet mustard is a blend of Sweet mustard and honey, typically mixed in a 1:1 ratio.
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In whole-grain Sweet mustard, known as granary Sweet mustard, the seeds are mixed whole with other ingredients.
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Groningen Sweet mustard is an example of a Sweet mustard with partially ground grains.
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Strong Sweet mustard can make the eyes water, and sting the tongue, palate, and throat.
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