Mustard vs. Turmeric — What's the Difference?

Mustard is typically processed into a paste or sauce from the seeds of various mustard plants, commonly used in Western cuisine to enhance sandwiches, hot dogs, and burgers. On the other hand, turmeric comes from the root of the Curcuma longa plant, primarily used as a ground spice that imparts a distinctive yellow color and earthy flavor to dishes like curries and mustards.

The taste of mustard can vary from sweet to spicy, depending on the type of mustard seeds and preparation method. Whereas turmeric has a warm, bitter taste and is often used to complement other spices within complex flavor profiles, such as in Indian and Middle Eastern dishes.

Mustard seeds also serve as a base for various types of mustards including Dijon, yellow mustard, and whole grain mustard, each offering different flavors and textures. Turmeric, however, is mostly used in its powdered form and is a key ingredient in curry powder, contributing significantly to its golden hue.

Health-wise, mustard is known for its minimal calorie content and potential benefits from antioxidants. Turmeric is renowned for its anti-inflammatory and antioxidant properties, primarily due to curcumin, its active ingredient.

In culinary applications, mustard is often applied raw or at the end of cooking to preserve its pungent flavor. In contrast, turmeric is typically cooked with fats or oils to unlock its flavors and health benefits, and it's often used as part of a spice mix.