Top 22 Mustards
in the World

Also known as ABB mustard, this is a specialty from Düsseldorf that has been produced since the early 18th century. The name 'ABB' derives from the initials of company founder Adam Bernhard Bergrath, who also invented the mustard. This malty brown mustard is made with brown and yellow mustard seeds and mixed with unfiltered Düsseldorf spirit vinegar. The method of production has remained virtually unchanged since 1726, and a 500kg granite millstone is still used to grind the seeds. In 1884, while he was living in the town of Nuenen, Dutch painter Vincent van Gogh included a gray mustard pot bearing the initials ABB and the anchor symbol into his painting 'Stilleven met flessen en aardewerk' (Still life with bottles and ceramic). Today, ABB mustard is offered in the same traditional, cork-topped, gray stoneware pot with the company founder's initials and a blue anchor on the front.Expand

Bayerischer Süßer Senf is a Bavarian sweet mustard that is traditionally paired with Weißwurst sausages or Leberkäse. It was invented by Johann Conrad Develey in Munich in the 19th century. Develey recognized that a sweet version of mustard was missing on the market, so he added sugar, spices, and vinegar to brown and yellow mustard, then boiled the concoction. Red-hot pokers were dipped into the mixture in order for the sugar to caramelize, resulting in an excellent flavor of the mustard. Later on, cloves, pimento, nutmeg, onions, salt, water, and brown icing sugar were added to the mustard grains, which were no longer boiled, but rough-ground, and a new Munich specialty has been created.Expand

Moutarde de Dijon is a traditional mustard characterized by its pale yellow color and a creamy texture. It is usually made from ground brown or black mustard seeds, salt, and various spices. Although it could only be produced in the Dijon region of France in the past, today the term Dijon mustard has become so popular that any mustard using the traditional Dijon recipe can be named Dijon mustard. The original recipe was created by Jean Naigeon, a mustard producer who first started to use vinegar instead of the juice of unripe grapes (verjus) in its production. It is often used as a unique accompaniment to numerous chicken, beef, and salmon dishes, as well as being a flavorful dressing for hamburgers, hot dogs, and salads.Expand

Most commonly found in the Southeastern United States, Creole mustard is a pungent condiment with a grainy appearance and a tangy flavor. The flavor comes from the spicy brown mustard seeds that are just slightly crushed, so they are neither ground nor whole. They are placed in a combination of distilled white vinegar and salt, then coarsely ground and marinated for a long time before being packed. Creole mustard pairs especially well with po-boy sandwiches and is commonly used in New Orleans' rémoulade sauce. Its flavor can range from mild to hot as it is sometimes flavored with honey, peppercorns, fruits, herbs, or sherry. Apart from the regular variety, there is also a version of Creole mustard that is smooth instead of being coarsely ground.Expand

Moutarde de Bourgogne is a unique mustard made from mustard seeds in the French region of Burgundy. It comes in only two varieties - strong or extra strong, and both of the varieties must contain white wine. Its color is pale yellow and the texture is creamy and very thick. The smell of this mustard is characterized by the intense smell of white Burgundy wine, and the taste is strong and sharp. The flavors later fade to a mellow heat, and then to rich savouriness. In addition to mustard seeds, water and wine, only sugar, spices and authorized additives may be added to form the final product. Use it on sandwiches, with sausages, in sauces, fondues or added to a vinaigrette for a great salad dressing.Expand

A variety of mustard hailing from the Skåne County, skånsk senap consists of a blend of ground white or yellow mustard seeds and dark mustard seeds, vinegar, salt, sugar, and water. This Swedish condiment is characterized by a rather coarse and somewhat dry consistency with a sharp and spicy flavor coming from the black mustard seeds used in its preparation. Skånsk senap often accompanies traditional Swedish dishes such as Thursday’s pea soup or ärtsoppa på tordaga, and it is the typical condiment used for coating the traditional Swedish Christmas ham (julskinka). This mustard variety is prepared in other parts of Sweden as well, and some variants use brown mustard seeds instead of black mustard seeds, thus reducing the condiment’s spiciness.Expand

Chinese hot mustard is a traditional type of mustard originating from China. This mustard is typically made with a combination of powdered brown mustard seeds and water or vinegar. The addition of water makes the mustard hotter, while the addition of vinegar results in somewhat milder mustard. Chinese hot mustard is characterized by its sharp, pungent, and spicy flavors. It’s often used in Chinese and Chinese-American dishes such as spring rolls, wontons, or egg rolls. Its spicy kick and heat pair well with fried dishes. This mustard is typically served in Chinese restaurants in China, Taiwan, and the United States.Expand

English mustard is a traditional mustard variety originating from England. This type of mustard is characterized by its bright yellow color and thick texture. Although it’s often enjoyed as a condiment that’s used with cold or hot meat dishes, English mustard is most commonly used as a flavoring or cooking ingredient due to its strong flavor. There are many bottled versions containing this mix of yellow and brown mustard seeds, but there’s also the powdered form which is mixed with cold water before use to unleash its full range of heat and flavors. For a milder flavor, mix it with milk instead of water. It’s recommended to use it with roast beef and ham, sauces, mature hard cheese, and sandwiches for a kick of heat. The most popular brand of English mustard is Colman’s, dating back to 1814.Expand

Spicy brown mustard is a popular condiment that originated in the United States, known for its bold, tangy flavor and coarse texture. It is made primarily from brown mustard seeds, which give it a sharper, more pungent heat compared to yellow mustard. The characteristic coarse grind preserves the seeds’ natural texture, offering a robust and slightly grainy mouthfeel that differentiates it from smoother varieties. This mustard style became widely embraced in American cuisine, particularly as a complement to deli sandwiches, sausages, and grilled meats. The development of spicy brown mustard in America reflects the country’s diverse culinary influences, including German immigrants who brought their mustard-making traditions. Over time, American producers adapted these recipes to suit local tastes, emphasizing a balance between spiciness and acidity, often achieved through the addition of vinegar and spices such as turmeric and paprika. The mustard’s coarse texture and punchy flavor made it a staple in delicatessens and barbeques across the country, valued for its ability to enhance the savoriness of meats and cheeses. Preparation involves soaking brown mustard seeds and grinding them coarsely, then mixing with vinegar, salt, and various spices to create a lively and flavorful paste. The level of heat can vary by brand or recipe, but spicy brown mustard generally provides a noticeable kick without overwhelming the palate. It is often formulated to maintain a balance between sharpness and tang, making it versatile for multiple uses. Spicy brown mustard is commonly served with classic American dishes such as hot dogs, bratwursts, sandwiches, and burgers. It also functions well as an ingredient in sauces, salad dressings, and marinades, where its texture and flavor add depth and complexity.Expand

Yellow mustard is a traditional type of mustard that originated at the 1904 World’s Fair in St. Louis. The bright yellow color of this mustard is a result of the preparation process – it’s a mixture of white mustard seeds (the plant is called Sinapis alba), vinegar, and generous amounts of turmeric. This classic American mustard has a mild flavor, but it’s creamier than French Dijon mustard. It is believed that yellow mustard is the mildest of them all, which is the reason why it goes so well on sandwiches and hot dogs. It’s also often used in marinades, barbecue sauces, and salad dressings. Expand

Maille is a French condiment brand known for producing premium mustards, vinegars, and other culinary condiments, with a history dating back to 1723, when the Maille family began producing aromatic vinegar in Marseille. The brand was formally developed in the mid-18th century, when Antoine-Claude Maille opened his first shop in Paris in 1747, offering a variety of mustards and vinegars.

It quickly gained recognition among European aristocracy and became a supplier to the court of King Louis XV of France, which helped establish its reputation for high-quality gastronomic products. Today, Maille is regarded as one of the most recognizable French brands in the mustard category, closely associated with the tradition of Dijon mustard, while over time developing a wide range of variations with different spices and flavor profiles.

In addition to mustard, the brand produces vinegars, oils, cornichons, and other culinary condiments that are distributed worldwide through retail channels and specialized Maison Maille boutiques in cities such as Paris and Dijon. Maille is now part of the multinational company Unilever, yet it continues to maintain a strong identity linked to French gastronomic tradition and a long-standing artisanal approach to condiment production.Expand

Edmond Fallot is a French family-owned mustard manufacturer based in Beaune, Burgundy, founded in 1840. The brand is recognized as one of the last independent Burgundy mustard mills to preserve traditional production methods, particularly the slow grinding of mustard seeds using stone millstones, a process that helps retain the product’s aromatic and flavor qualities.

Edmond Fallot is deeply connected to Burgundian heritage, local ingredients, and artisanal know-how passed down through generations. In addition to classic Dijon mustard, the range includes gourmet varieties flavored with white wine, walnuts, tarragon, honey, blackcurrant, and other ingredients inspired by French gastronomy.

The maison places strong emphasis on ingredient origin, preservation of regional identity, and modernization of production without abandoning traditional craftsmanship. In Beaune, the company operates its historic mustard mill along with a museum and tasting space where visitors can explore the history of mustard-making and the production process itself.

Today, Edmond Fallot is widely regarded as a benchmark producer of premium French mustard, appreciated by chefs, gourmet retailers, and consumers seeking authentic Burgundian specialties. Expand

Since 1948, Kozlik’s Canadian Mustard has been delivering authentic flavors and premium-quality mustard made using traditional methods. This family-owned brand takes pride in handcrafted production, using only the finest natural ingredients, free from additives and preservatives. Based in Canada, Kozlik’s is renowned for its diverse range of mustards, from classic to innovative flavors, perfect for food lovers and spice enthusiasts alike.

Their philosophy is rooted in simplicity, quality, and dedication to artisanal craftsmanship, making every product a true delight for the taste buds. Whether you’re looking for mild, spicy, or sweet mustard, Kozlik’s offers a unique blend of flavors that elevate sandwiches, meats, cheeses, and countless culinary creations. Their commitment to quality and Canadian tradition has made them one of the most respected mustard producers in the world.Expand

LissEllas Senap is a Swedish artisanal mustard producer based in Garpenberg, in the Dalarna region, known for its small-batch production and highly creative flavor combinations. The brand was founded in the mid-1990s as a small family project, driven by the idea that mustard should be more than a simple condiment and could gain a new gastronomic dimension.

Their products are based on high-quality mustard seeds, often locally grown, combined with carefully selected ingredients such as honey, berries, herbs, spices, and spirits. The range includes more than thirty different mustard varieties, from traditional bold styles to distinctive recipes with blueberry, cloudberry, lavender, licorice, beer, or whisky.

Production takes place in limited batches, without industrial shortcuts, with a strong focus on achieving a natural balance between heat, sweetness, and acidity. Textures vary from perfectly smooth to coarsely ground, expanding their culinary versatility.

Their portfolio demonstrates how a traditional product can be transformed into a contemporary gourmet item. Through a combination of craftsmanship, local ingredients, and bold recipes, LissEllas Senap has built a recognizable identity on the European specialty food scene.Expand

Münchner Kindl is a traditional Bavarian mustard producer based in Munich, with roots tracing back to the early 20th century and the historic Viktualienmarkt. The brand has built its identity around a combination of local heritage, artisanal production, and a modern organic philosophy.

All products are made in its own manufactory in Munich, using ingredients from certified organic farming and long-term regional suppliers. The core range includes classic Bavarian sweet mustard and medium-hot mustard, both known for their balanced flavor, natural texture, and clean ingredient lists without artificial additives.

Alongside these classics, the assortment features specialty mustards such as fig mustard, mango mustard, horseradish mustard, and beer mustard, designed for contemporary cooking and creative pairings. The portfolio is further expanded with BBQ sauces, grill sauces, and mayonnaises, positioning the brand beyond the traditional role of mustard as a simple condiment.

Products are free from palm oil and often suitable for vegetarian diets. Münchner Kindl is positioned as an authentic, regionally rooted brand that treats mustard as a serious culinary ingredient rather than a secondary accompaniment.

Its products are used both in home kitchens and professional gastronomy, particularly where clean flavors, natural composition, and clearly defined aromas are valued.Expand

Händlmaier is a German family-owned company based in Regensburg, Bavaria, specializing in the production of mustard and condiment sauces. Its origins date back to 1910, when the foundation was laid for what would become one of Germany’s most recognized mustard producers.

The company’s signature sweet Bavarian mustard was developed as an accompaniment to traditional sausages, particularly Weißwurst, and gradually became the cornerstone of the brand’s identity. This sweet mustard is characterized by a balanced combination of mild heat and pronounced sweetness, with a creamy yet slightly grainy texture achieved through a specific grinding process of mustard seeds.

Today, the company’s portfolio includes a range of mustards, from medium-hot and extra-hot varieties to flavored options, as well as sauces designed for grilling and contemporary cuisine. Production relies on carefully selected raw materials and standardized processing methods to ensure consistent flavor and quality.

Over the decades, Händlmaier has remained a family-run enterprise, maintaining continuity of production in Regensburg. The brand holds a strong position in the German market, particularly in Bavaria, where sweet mustard forms part of the regional culinary identity.

At the same time, its products are exported internationally, representing a traditional element of German food culture. Händlmaier stands as an example of a specialized producer that has successfully elevated a regional product to national and international recognition.Expand

Hellerschmid is an Austrian family-owned private distillery based in Krems an der Donau in the Wachau region, an area renowned for its apricots and fruit spirits. The company’s production is closely tied to the local tradition of fruit processing, with the famous Wachau apricot playing a central role in the brand’s identity.

The distillery is known for its apricot specialties, fruit brandies, liqueurs, cream liqueurs, fruit preserved in alcohol, syrups, nectars, and gift products. Today, the business is managed by the third generation of the family, and its portfolio includes more than twenty alcoholic and non-alcoholic specialties.

Hellerschmid combines artisanal distillation methods, locally sourced ingredients, and a diverse range of products intended both for direct consumption and premium gift assortments. Its shop near the historic Steinertor gate in the center of Krems, opened in 2007, also serves as a tasting venue where visitors can experience the brand’s specialties firsthand.

Through its commitment to regional ingredients and traditional craftsmanship, Hellerschmid has established itself as a notable representative of Austrian fruit distillation and the culinary heritage of the Wachau Valley. Expand

Stokes Sauces is a renowned British brand recognized for its production of high-quality sauces and condiments. It was founded in 2004 by Rick Sheepshanks in the village of Rendlesham, Suffolk.

The idea stemmed from a desire to create a ketchup with a full, rich, and natural flavor - far from the usual mass-produced varieties. What began as a personal mission quickly evolved into a serious food business.

Today, Stokes Sauces offers a wide range of products including ketchups, mayonnaises, BBQ and brown sauces, chutneys, salad dressings, and seasonal specialties. Their flagship product, Real Tomato Ketchup, is widely regarded as one of the finest ketchups in the UK. All Stokes products are handmade in small batches, without rushing the process, and using carefully selected ingredients from trusted sources.

The brand avoids artificial flavors, colors, and preservatives, focusing instead on achieving a perfect balance of taste and texture in every jar and bottle. Today, Stokes Sauces exports its products to over 50 countries around the world.

Thanks to its blend of artisanal methods, dedication to flavor, and modern vision, Stokes has become synonymous with authentic, premium-quality British sauces.Expand

Develey is one of Germany’s oldest and most established producers of mustard and condiments, with origins dating back to 1845 and strong roots in Bavarian food culture. The brand is best known for its broad mustard portfolio, ranging from mild, creamy German-style table mustards to more assertive and piquant recipes influenced by French traditions.

Beyond mustard, Develey produces a wide assortment of ketchups, mayonnaises, dressings, BBQ sauces, and specialty condiments designed for both everyday household use and professional kitchens. Its product philosophy focuses on clear, balanced flavors, reliable texture, and functional versatility rather than extreme spiciness or novelty.

Combining traditional recipes with modern production and quality-control standards, Develey has built a reputation for consistency and accessibility. Today, the brand is widely present in retail and foodservice channels in Germany and internationally, positioned as a dependable, heritage-driven condiment specialist with long-term consumer trust.Expand