Yellow mustard is produced with white mustard seeds and incorporates turmeric and paprika for its characteristic color. This is added with salt to a solution of water and white vinegar and contrasts with Dijon mustard which uses white and cider vinegar. You use brown mustard seeds to produce Dijon, with more seeds and less water than in yellow mustard. The preliminary mixture must also ferment for about 12 hours before processing to develop the stronger flavors it is known for. Altogether, it takes about 20 hours to produce yellow mustard, but 32 hours to produce Dijon. The seed makes all the difference when producing mustard.

Mustard powder is a readily available milled form of mustard seeds that provides the essence of mustard without the added body of mustard sauce. It is often used as a flavoring agent, such as in the seasoning of meats or the brine of pickling. Mustard powder is also commonly used as an ingredient in mayonnaise and vinaigrettes, due to its unique pungency of spice.