George and Francis French, sons of R.T. French introduced French's Classic Yellow Mustard, served over hot dogs at the St. Louis World's Fair. Waving its red flag over the land of good taste and home of the hungry, French's mustard was first available in a glass bottle with screw top lid.

Springfield Many of Reckitt Benckiser's most well-known food products are manufactured in Springfield, at the company's plant at 4455 E. Mustard Way. As the address suggests, the plant manufactures French's Mustard. It also produces Frank's RedHot sauce, Cattleman's barbecue sauce and French's French Fried Onions.

1904 George (who developed the creamy yellow mustard) and another brother, Francis, introduced French's mustard in 1904.

French's Classic Yellow Mustard is perfect as a plus-one ingredient and great for blending with mayonnaise, yogurt, creamy horseradish sauce and dressings for signature flavor staring a classic favorite.

The origin of the word mustard is believed to have come from the word Mosto or grape muss, a young unfermented wine which was mixed with ground Mustard seeds by the French Monks.

Mustard is yellow because of turmeric. Mustard seeds themselves are quite brown. English speakers have been calling this color “mustard” since the 1840s, and this whole time, we've been giving credit to the wrong spice. Mustard yellow was always turmeric yellow.

Distribution. Black mustard is thought to be native to the middle-East,353 southern Europe or southern Asia41 where it has been cultivated for thousand of years. Since then, uses of mustard have evolved and the plants have spread globally.

France produces the most mustard in Europe and 80% comes from the Côte-d'Or in Bourgogne-Franche-Comté. However, people may be surprised to learn that France grows very little of the mustard plant which produces the seeds which are turned into this popular condiment.

That the condiment is so anchored in France's Burgundy region – of which Dijon is the capital city – is thanks to the historical co-planting of brown mustard seeds with the region's renowned grapevines, a practice introduced by the Ancient Romans to provide the vines with essential nutrients like phosphorous.

Maille. Arguably the most famous French mustard brand, Maille has been around for centuries, selling vinegar and mustard in storefronts in Paris and Dijon.

Amora mustard Amora. An offshoot of the Maille brand, Amora mustard is one of the most popular mustards in France, found in nearly every kitchen. With the tagline “fine et forte” it's much spicier than a regular Dijon–and you can even find the “extra forte” version, a rich and spicy condiment that will make your sinuses tingle.

The gold standard for American mustards is the yellow variety. Its bright yellow color comes from the sole use of finely ground yellow mustard seeds, as well as the powerful coloring spice turmeric.