Three things you may not know about mustard

• Canada – particularly Saskatchewan – is the world's largest exporter of mustard seed.
• Turmeric is often added to mustard to give it its distinctive yellow colour.
• The mustard plant is part of the cabbage family.

One tip you can't live without

• Add only cold water to dry mustard powder to create the signature tangy paste.

Three types of mustard to keep on hand

• English mustard, with its strong, intense flavour, is the perfect companion to roast meats and strong cheeses.
• French mustard, usually mixed with other herbs, spices, vinegars and wines, is best used in dressings and sauces.
• Traditional American mustard, which has barely any heat, is an indispensable condiment for hot dogs and hamburgers.

Two ways to try mustard right now

• Toast small black mustard seeds from India until they pop, then sprinkle them on flat bread for a slightly spicy, nutty flavour.
• Use mustard greens in salads, or simmer in broth and use them as you would spinach.

One collectible to buy when you see it

• Antique French earthenware mustard pots, with narrow necks and bulbous shapes.