The short version
The deli mustard: coarse, tan, earthy and hot in the nose. It costs a couple of dollars, it lasts for months, and a small bowl of it makes salami, ham and soft pretzels taste twice as good. If your board has deli meat, it needs this.
What it is
Spicy brown mustard is ground brown mustard seed (Brassica juncea) mixed with vinegar, salt and spices, with some of the seed husk left in for texture. It grew up in New York delis on pastrami and corned beef. Brown seeds are hotter than the yellow seeds in ballpark mustard.
- Taste
- sharp, earthy and tangy, with a sinus-clearing heat
- Texture
- thick and slightly grainy
- Look
- tan to light brown, flecked with seed husk
The heat isn't in the seed until you add liquid. Crushing mustard seed and wetting it lets the enzyme myrosinase break down sinigrin into allyl isothiocyanate, the same volatile heat as horseradish and wasabi. It rises into your nose and fades fast. Vinegar slows the reaction and locks in a steady heat, which is why jarred mustard stays hot.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| Hard salami and summer sausage | Sharp heat and vinegar cut through fatty, salty meat. |
| Honey ham | Hot against sweet. The sandwich classic. |
| Pastrami | The New York deli pairing. |
| Soft pretzel bites | Salt, bread and mustard: the ballpark combo. |
| Baby Swiss or sharp cheddar | Nutty or tangy cheese with a hot condiment. |
| Lager, pilsner or a German wheat beer | Cold beer cools the heat. |
Skip it with: dessert items like chocolate or caramel. Mustard's heat and vinegar turn sweet things sour.
How to prep it for the board
- Spoon it into a small bowl or ramekin.
- Add a tiny spoon so guests don't dip crackers straight in.
- Serve about a teaspoon per person. A little goes a long way.
- Place it between the meats and the pretzels so it gets used.
- For a sweeter option, stir a spoonful of honey into half of it.
- Fix: if it's lost its heat (old jar), stir in a pinch of dry mustard powder and let it sit 10 minutes.
What to buy
| Product | Where | Notes |
|---|---|---|
| Gulden's Spicy Brown Mustard | Most grocery stores | The classic deli brand. Sharp and coarse. |
| French's Spicy Brown Mustard | Most grocery stores | Milder, widely available. |
| Boar's Head Delicatessen Style Mustard | Deli counter, grocery stores | Spicy and coarse, great with deli meat. |
| Store brand spicy brown | Kroger, Walmart, Aldi | Fine for a board. |
| Whole grain mustard | Most grocery stores | Coarser and seedier. See its own page. |
Ranked picks: our top-rated board mustard is Maille Old Style Whole Grain, and the best value is Grey Poupon Harvest Coarse Ground. See the full ranking of the best mustard for charcuterie.
Label check: "spicy brown" and "deli style" usually mean the same thing. Brown mustard seed should be near the top of the ingredient list.
Quick FAQ
What is spicy brown mustard?
A coarse-ground deli mustard made from brown mustard seeds, with some of the bran left in. It's hotter and earthier than yellow mustard.
What's the difference between spicy brown and Dijon?
Dijon is smooth and made with white wine or verjuice. Spicy brown is coarser, uses vinegar, and has a more rustic, earthy heat.
Is spicy brown mustard actually spicy?
It has a sinus-clearing heat, like horseradish, rather than chili heat. It fades quickly.
What goes with spicy brown mustard on a board?
Hard salami, ham, pastrami, summer sausage, soft pretzels and Swiss cheese.
Is spicy brown mustard gluten-free?
Most brands are. Mustard seed, vinegar and spices contain no gluten, but check the label for malt vinegar.
