Not exact matches
If «wasabi» appears as a powder or a paste, you can pretty much bet it's
actually what the Japanese refer to as seiyo or «Western wasabi,» a mixture of ordinary horseradish, Chinese
mustard, a little cornstarch, and some green food
coloring.
Brown
mustard, which is
actually dark yellow in
color, has a pungent acrid taste and is the type used to make Dijon
mustard.
Black
mustard seeds have the most pungent taste, while white
mustard seeds, which are
actually yellow in
color, are the most mild and are the ones used to make American yellow
mustard.
While it's not a
color I would usually wear (I'm not a fan of olive green or
mustard yellow) there is a glowing aspect to it that I
actually quite like.