As we bite into our classic New York street hot dogs, we taste the biting, pungent and nutty notes of prepared mustard. The first table mustard was made by Romans to promote blood flow or to relax stiff muscles. It was later followed by dijon and other prepared mustards in France and England. Grown in Southern Europe, India, Iran, China, Canada, Russia and South America, mustard seeds come in three varieties- large pale yellow, medium brown and small dark seeds. Mustard is sold as whole seeds, ground as meal or flour, and as a prepared condiment with water, salt, vinegar, oil and spices. It is used on cold cuts, roast beef, ham, grilled steak or fish, egg rolls and in Caribbean hot sauces. In India, mustard seeds are ‘popped’ and added to vegetarian cooking, while its fixed oil is used as cooking oil and for pickles.