Prairie heat making mustard spicier, researchers find

Research scientist Dr. Véronique Barthet said glucosinolate levels in Canadian mustard seeds have risen noticeably since 2020.

“Canadian mustard growing regions have experienced high temperatures and drought since 2020,” Barthet said. “Our monitoring of mustard seed quality shows that levels of glucosinolates, the compounds responsible for mustard’s spicy flavour, have been increasing under these conditions.”

Barthet said there has been no major change in the varieties of mustard being grown, suggesting environmental stress from heat and drought is likely behind the stronger flavour.

Prepared mustard is made by crushing mustard seeds and mixing them with liquids such as water, vinegar or wine. Yellow mustard — the kind commonly squeezed onto hot dogs — is made from yellow mustard seeds, while Dijon mustard is made from brown mustard seeds.

The Canadian Grain Commission said the data helps food manufacturers understand how mustard crops from specific growing years may affect the taste of their products. If drought conditions continue, manufacturers may eventually need to tweak recipes to keep flavours consistent.

Canada is one of the world’s top mustard producers, growing nearly 140,000 metric tonnes in 2025. Saskatchewan accounts for about 75 per cent of Canada’s mustard crop and produces nearly half of the mustard consumed worldwide.

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alice.mcfarlane@pattisonmedia.com

by Alice McFarlane

Prairie heat making mustard spicier, researchers find

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