MUSTAZA TO THE ANTIGUA of Latin mustus, by mixing the seed with fermented wine (hence also must). There are 3 types of mustard seed: black, white or yellow and brown. Various varieties can be prepared: Dijon mustard, American yellow mustard, English yellow mustard, sweet brown mustard, spicy brown mustard and old-fashioned mustard. The latter is prepared with whole grain that is mixed with other ingestants and then ground. As they don't break all the seeds it takes on a grainier and less spicy look, and it's crunchier. Brown and black seeds are used and it is the most acidic because it carries the most vinegar.
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