10 Best Mustards in the Philippines 2026 | Buying Guide Reviewed by Nutritionist-Dietitian

This pertains to mustard seeds that have been ground into a fine powder. In grocery stores, it is simply labeled as “mustard powder” or “ground mustard.” It needs to be mixed with water, and it has a stronger and more pungent flavor in contrast to prepared mustard. 

It is great for dry rubs or marinades for meat, such as barbecued ribs, steaks, or chicken, but you can also use this for dressings and sauces. However, it can be a bit tricky to get the powder-to-water ratio. Its flavor also varies depending on the type of seed used. But some varieties combine all three types of mustard seeds. 

Whenever we talk of mustard, we usually refer to the prepared type. It comes in liquid form and is about the same consistency as ketchup or a bit thicker. This mustard is ready to use; simply drizzle or smear it where you need it. 

This type is versatile as you can use it to make dressings, dips, and marinades. You don’t have to worry about it coming off matabang because you only need to dispense how much you need. And you can choose from different varieties as well.

Arguably the most recognized type, yellow mustard, is what people usually refer to when they ask for mustard. It has an acidic taste but isn't spicy. Of all types, it has the mildest flavor as it uses yellow mustard seeds, vinegar, and maybe a few spices—fun fact: its color comes from turmeric, not from the mustard seed itself.

This is great if you are looking for an all-purpose type of mustard for everyday use. You can eat it with hotdogs and sandwiches, plus you can easily mix it with other condiments for dressings. Think of it as a blank canvas you could unleash your recipes into. 

Fond of eating meat? Add some spicy brown mustard to it, and you ought to make a great pair! It is often used for hotdogs and meat-heavy sandwiches, such as pastrami and corned beef. Its spicy taste adds heat to sandwiches, and it is great if you want to cut a bit through the meat’s linamnam and oiliness to balance out its heaviness.

It uses yellow mustard seeds, but it is also mixed with a few spices like nutmeg for a bit of earthiness, and horseradish, which bears similarity to wasabi. This gives it that spicy kick. Spicy brown mustard also has a coarser texture, so there's a bit of grit in every bite. 

Originally produced in Dijon, France, Dijon mustard uses either brown or black seeds mixed with the green juice of unripe grapes instead of vinegar. Although today, it uses white wine, which gives it a more pungent and spicier flavor.

Despite its stronger flavor, Dijon mustard is silkier, creamier, and more malinamnam. For this reason, it is great for dressings and vinaigrettes as its flavor isn’t likely nakasasamid upon tasting. 

Unlike the smooth appearance of other mustards, whole grain mustard is coarsely ground just enough to form a paste. It is then mixed with whole seeds, which offers a more interesting texture.

It uses a combination of black and brown mustard seeds, so it packs more punch than yellow mustard. It also has a more complex flavor. This is great to use in sandwiches, so you can perfectly savor the added crunch from the mustard seeds as well as its flavor. 

This features a combination of equal parts mustard and honey. You can make one yourself, but there are those that already come pre-mixed in groceries. It is useful for dressings, dips, and sandwiches.

The honey's sweetness counteracts the mustard's acidity, which makes it very nice to pair with prito dishes or even chips. It is more palate-friendly that even kids enjoy its taste! If you haven't tried mustard, we recommend you begin with this. This way, you can ease your taste buds to mustard's acidic taste. 

If you’re looking for a fuss-free way to dispense condiment, squeeze bottles are the way to go. Its small opening lets you control the container so you can get just the right amount you need. It is great if you are adding mustard to sandwiches or using it as a dipping sauce. It is also less prone to oxidation, so the taste will remain the same.

However, squeeze bottles can take forever to dispense, especially if you are using them for recipes that call for larger amounts. And it can be hard to get the last drop because, at this point, you’re mostly squeezing air.

Jars are handy if you consume a lot of mustard. Its wide opening is convenient when you have to use it as a dressing or filling for a sandwich; think mayonnaise jar. You can use your condiment up to the last drop because you can easily reach inside it, which is perfect for recipes, especially those that call for copious amounts. 

However, jars are prone to oxidation precisely because of their wide opening. And while it won’t make your mustard turn bad, it lessens the “kick,” so to speak. This can cause your condiment to turn flat or taste bland.