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Mustard comes in various flavors, and some are smooth, while others are formed almost entirely of slightly split seeds. Vinegar is commonly used to wet the seeds, but wine, beer, grape must, and fruit juices are also utilized.

Honey is commonly used to add sweetness; an American “honey mustard” can be made by mixing mustard and honey in a 1:1 ratio. On the other hand, Bavarian sweet mustard is made entirely with sugar and water, no acid or honey, and fruit preserves are used in Italian mustard.

Every region of India has its cuisine, and the oil used in various dishes follows suit. While coconut oil is popular in southern families, mustard oil reigns supreme in the northern and eastern parts of the country. Without mustard oil, some fish dishes would be inconceivable.

Mustard oil is also well-known for its medicinal qualities. Indeed, many grandma cures for common disorders such as colds coughs, and stomachaches include this scented oil.