Grilling? Lunching? Snacking? Put a little mustard—and its cancer-protective selenium, flavonoids, and phytonutrients—on it. But first, learn about this condiment’s various forms, a result of the diverse types of mustard plant and global influences. When choosing, avoid high-fructose corn syrup, synthetic preservatives, and artificial colors, and then look for exotic ingredient infusions like wasabi, champagne, and truffle.
French 
True Dijon hails from its French namesake city and acquires that distinctly pungent flavor from red and white wine. Other French varieties usually contain only one wine, or vinegar instead. Dijon is available mixed with wasabi, honey, champagne, and dill. Add to chicken or pasta salads, or make a salad dressing with garlic, herbs, olive oil, and citrus. Try: Annie’s Naturals Dijon Mustard
English
Perk up sauces for meat, fish, pasta, and more with this extremely spicy variety sold in powdered form. Add cold water, and mix sparingly into sauces with honey or agave to soften the flavor. Try: Colman’s Double Superfine Mustard Powder
German
Though there are several varieties, the sweeter, less acidic type—with ingredients like apple cider vinegar, brown sugar, cinnamon, and beer— is embraced in the United States. Its texture ranges from smooth to grainy, and its flavor often gets a kick from horseradish. Use to complement savory entrées or for dipping whole-grain pretzels. Try: Plochman’s Spicy Horseradish Mustard
American
Most popular in ballparks and on sandwiches, it’s made from the mild white mustard seed and gets its bright yellow hue from turmeric—an antioxidant-rich spice. Combine with agave for a poultry glaze, mix the dry powder with herbs for a flavorful spice rub, or add either form to olive oil for salad dressing. Try: Eden Foods Organic Yellow Mustard
