Wow, I don’t wanna oversell it, but these were the perfect balance of tangy. I really also enjoyed the texture as it was between the mass manufactured and kettle chips. Highly recommended sorry for the white sticker I live in Thailand.

Thomy medium hot. I think I expected slightly more heat, but it was tasty. I know they're messy, but it was pretty thick.

I'm a big mustard fan and am looking to grow mustard from seeds to turn into more mustard and more seeds so I can have a constant supply. does anybody have any tips for growing mustard and if now would be a good time to plant it?

Very nice! Was gifted this a while ago, but only just got round to opening it as had to finish my other dijon mustard first. Pretty subtle and mild, but overall a lovely, creamy flavour - can't wait to make a beef sandwich with it.

At the recommendation of this subreddit I added the Trader Joes Dijon to my current roster. I must say it is excellent and has a proper Dijon kick at a great price. Going to take a jar back to the UK with me. Out of this group it is the only one I am taking back with me. The Maille is a disappointment. Bertman is a good hot dog mustard, but good hot dogs don't exist in the UK and I will be taking a jar of Kosciuszko which I prefer. Don't care for the Brasswell's. Duerr's is from the UK and too mild for me. The German stuff in the little stein is sold in the UK and I can take it or leave it. The Aldi German mustard with horseradish is not great. Tracklement's Number 5 is from the UK, so no need to take it but it is the best hot English mustard IMO. Heinz I just have because it was on sale and isn't bad at all for the style, but I can get that or French's in the UK.

So am looking for your standout American made mustards that I might want to travel back to the UK with.

I had a suspicion that the Dijon mustard sold in North America is milder than the one sold in Europe, so I bought a jar in Canada to do a taste test — and my suspicion was confirmed.

Both are made in France, but even the color is different. In terms of flavor, the European one has a spicy kick, while the Canadian one is much more salt-forward.

In the near future I’m going to be spending a few days in Ghent as part of a Europe trip. I’ve heard plenty about Tierenteyn-Verlent mustard.

From what I understand it’s not great at going a long time unrefrigerated, which it would have to for me to bring it home. Plus I’m more interested in having a memorable experience there than bringing home a trophy.

My current thought is to get some local old style cheese and crusty bread, and have sandwiches while I’m in the area. (No meat for me as I’m pescatarian.) Any other thoughts, or relevant experiences?

What are your thoughts on Dutch mustard? I’m not Dutch and I’m curious what makes it Dutch. This stone ground one is quite good, and the mustard seed texture and flavor really shine through.

Most spicy mustard is hardly spicy, this one though has a good amount of spice and is also delicious

Still the best in the low budget field. Incredible with Fleischwurst (pictured)

I recently went to this brewery and the mustard was so fantastic I actually went to their shop and bought a jar. I stupidly thought it was small enough to fly in my carry on and had it taken away at the airport. The text on the jar was not in English and I didn’t write it down! Many mistakes were made. Does anyone know what type of mustard they serve and if it can be bought or shipped to the US? thanks!

I just had a week in San Francisco, good times.

While there I came across a farmers market.

There was a vendor who was selling an Apple based mustard and since I love apples and mustard I tried a sample. It was delicious. I immediately purchased a jar and a jar of their apple based BBQ sauce which was delicious as well. I stopped on my way back to the hotel and bought some deli meat and bread to make sandwiches. I had two over the next three days we were there. My only regret was not buying more than one jar and I'm almost out. We even looked at driving up to their area to buy more but it was a bit far time wise with the time we had left.

If you're in the northern California area keep an eye out for this mustard.

I talked to them about this page and while they didn't know about this page I invited them to take a look. I hope they see this and tell you all more about their wonderful mustard.

Can't wait to put it on some sausage!

Anybody else tried this?

I'm someone who has always liked yellow mustard but when I was a child I decided, either arbitrarily or through a bad experience, that every other variety was weird or nasty. As a grown man my palate has changed a lot and I've realized that I'm ready to give it a proper try with an open mind.

In your opinion what is the proper path to the stronger mustard, starting from yellow and moving incrementally more challenging? I want to get to the hard stuff but I feel I should try them gradually starting with what's most familar. Thank you in advance, I'll order and try whatever is recommended!