If you’re reading this, you probably already know that mustard is generally made from three varieties of mustard seed — white/yellow, brown and black. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt and other spices, to create a paste or sauce ranging in color from bright yellow to dark brown.

Prepared mustards vary in the secondary spices and in the preparation of the mustard seeds. For example, “whole-grain mustard” (Buzz Savories style) retains some unground or partially ground mustard seeds; Irish mustard is a whole-grain mustard blended with whiskey, stout or honey; Karashi is a spicy Japanese mustard.

We’re proud of the recipes we created as the basis of Buzz Savories Honey Mustard and Spicy Beer Mustard, but we’re fascinated by the ingenuity mustard-makers have employed — sometimes over centuries — to make a condiment that’s widely used in cuisines throughout the world. Here are a few examples you may not have encountered.

Hot pepper mustard. Chili peppers of various strengths are used to make a variety of more piquant mustards. Peppers or hot sauce made from peppers are added to mustards to create extra heat.

Fruit mustards. Fruit and mustard have been combined since the 14th century. Traditional variations include apple mustard (traditional in Mantua and very hot), quince (or mostarda vicentina, mild and with a jam-like appearance), and cherry mustard.

Spirited mustards. Spirited mustards are made with alcoholic spirits, including whisky, peach brandy, cognac, and the Irish “pub” mustard mentioned above.

Sweet mustard. Sweet mustard is sweetened with sugar, apple sauce, or honey and typically served with Weisswürste, a traditional Bavarian sausage, although other types of sweet mustards are known in Austria and Switzerland.

Although there may not be a Buzz Savories hot pepper mustard in our lineup yet, we are always keeping an eye out for interesting new recipes. If you have one to share, send it along to [email protected].