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Mustard. The Healthy Spice that adds flavor!  Discover the benefits of mustard, order a mustard recipe book, meet chefs who use mustard, and much more. Tasty sandwich with mustard
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Add some zip to your comfort foods with mustard…
Watch Judy Foodie demonstrate how to add a lot of flavour with just a little mustard.

Get the Sask Mustard Meat Loaf recipe here, and the Marinated Corn and Lentil Pasta Salad recipe here.


Mustard Makeovers & More! 100 Marvellous Recipes for Busy Families
Mustard Makeovers & More! 100 Marvellous Recipes for Busy Families
focuses on new twists on family favourites and also includes many adaptations of ethnic and current-day fare, from pad thai to pizzas. Learn more and get this new cookbook ...


January, 2016


Download print version of "Mustard is so much more" as a pdf. Mustard is so much more...
Mustard may be an ancient spice and classic condiment, but it’s also a versatile ingredient that can be added to almost anything. All parts of the mustard plant are edible. Its coarseness can range from grainy to smooth depending on whether you leave the hull or bran intact, use it as a whole seed, as oil, prepare a paste, or grind it into a powder.
Learn more about mustard's versatility here...

Culinary Tourism
Summer, 2015
Saskatchewan Culinary Tourism on the Rise
By Brook Thalgott, Business & Industry Magazine
Over the last decade, a new trend has emerged — food tourism. Defined by the World Food Tourism Association as “the pursuit and enjoyment of unique and memorable food and drink experiences, both far and near,” food tourism is becoming a major local and international force.
Read the full article here.

Featured Recipe: White Borscht

This soup tastes best made ahead then slowly reheated before serving.


  • 1 medium onion, chopped
  • 2 cups (500 ml) shredded cabbage
  • 2 tbsp (30 ml) unsalted butter
  • 1 tomato, diced
  • 1 medium potato, peeled, diced
  • 1 celery stalk, thinly sliced
  • 1/4 cup (60 ml) chopped celery leaves
  • 3 cloves garlic, minced
  • 1 – 19 oz (540 ml) can no-salt-added white navy beans, drained
  • 4 cups (1 L) no-salt-added vegetable broth
  • 2 cups (500 ml) water
  • 1/4 cup (60 ml) chopped fresh dill
  • 1 bay leaf
  • 1/2 cup (125 ml) 5% fat sour cream
  • 4 tsp (20 ml) all purpose flour
  • 2 tbsp (25 ml) creamy dill mustard
  • salt and pepper to taste
  • fresh dill for garnish
Recipe Photo: White Borscht

White Borscht



  • In a Dutch oven or soup pot over medium to medium low heat, sauté onion and cabbage in butter for 5 minutes or until soft.
  • Add tomato, potato, celery, celery leaves and garlic, stir and cook 8 minutes until tomato can be easily broken down with a wooden spoon. Add beans, broth, water, dill and bay leaf and bring to a boil.
  • Cover, reduce heat to maintain a simmer. Cook 45 minutes until all vegetables are tender.
  • Blend flour with sour cream, add a few spoonfuls of soup stock, stir and slowly add mixture back to soup, stirring constantly. Bring back to a gentle simmer and cook 2-3 minutes. Add mustard and stir.
  • Season with salt and pepper to taste.
  • Garnish with fresh chopped dill before serving.

Prep time: 1 hour, 20 minutes
Serves: 9 - 1 cup / 250 ml/serving)

Per serving (287.65 g): 148.92 Calories, 5.62 g protein, 21.04 g carbohydrate, 5.59 g fibre, 4.37 g sugar, 5.17 g fat, 2.85 g saturated fat, 0.16 g trans fat, 14.67 mg cholesterol, 167.64 mg sodium

About This Website
This Mustard Consumer Website was developed by the Saskatchewan Mustard Development Commission. Everyone is interested in healthy foods that taste great too. Mustard is a great choice. Now you can find out all you wanted to know about mustard and how easy it is to spice up your meals.

Consumers can benefit from information that is not tied to a particular brand or that promotes one product over another.

The Saskatchewan Mustard Development Commission (SMDC) is a producer-funded levy organization that operates under the Agrifood Act. SMDC was created in 2004, originating from the Saskatchewan Mustard Growers Association.

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