Mustard is a spice belonging to the Brassicaceae family. Other Brassicaceae include colza, rutabaga, all types of cabbage, turnips, radishes, cress and horseradish. Mustard allergy, however, is rarely associated with other Brassicaceae.

Mustard is found in food in three forms :

• condiment : mustard, strong mustard, grain mustard
• ingredient: it is used as a binder and enhancer in ready-prepared foods
• often referred to as "spice" with no further details in culinary preparations referred to as "from Dijon" or "à la diable" (palette).

Read labelling closely.
A mustard-free diet excludes food products for which the list of ingredients includes items labelled mustard or any unspecified spices :

• Mustard, strong mustard, grain mustard, Savora
• Sauces and creams for salads
• Condiment sauces : ketchup (not all), piccalilli (Heinz), Béarnaise sauce
• Gherkins, pickled onions, pickled vegetables
• Home-made and industrial mayonnaise and similar foods: aurore, red wine, tartare, garlic sauces
• Broths, dried soups, dried chicken, beef and poultry broths, etc.
• Dried purées
• Industrial ready-prepared dishes and vegetables
• Some types of cocktail biscuits

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