A comprehensive blind taste test of 39 supermarket mustards across Australia has revealed significant variations in flavor, texture, and intensity among popular brands and types. The evaluation, conducted by a group of six volunteers, categorized mustards into Dijon, wholegrain, hot English, and miscellaneous varieties, with criteria including aroma, taste, and strength of mustard flavor.
Reviewers noted that mustards are designed to enhance dishes rather than serve as standalone foods, and the best examples in the test delivered a pronounced mustard seed taste with an appropriate level of heat. Dijon mustards generally performed well, especially higher-priced brands, reflecting a balance of savory, fruity, and subtly sweet notes without overwhelming any single flavor element.
Among Dijon mustards, Beerenberg Dijon Mustard (155g, $5.30) and Maille Traditional Dijon Mustard (215g, $6) scored equally well, each receiving an 8.5 out of 10. Beerenberg was praised for its complex flavor profile and a moderate intensity rating of 7.5 out of 10, while Maille was characterized as the quintessential Dijon, consistent and refined but lacking surprise.
Wholegrain mustards showed an opposite trend: the lower-cost brands outperformed more expensive imported options in both flavor and texture. Masterfoods Wholegrain Mustard (175g, $4.50) stood out with an 8.5 score, appreciated for its robust grain texture and balanced saltiness. Aldi’s Colway Wholegrain Mustard (190g, $2.29) also scored highly, delivering good intensity and texture at a lower price point.
Hot English mustards, a category expected to deliver strong heat, mostly failed to meet expectations. Two exceptions emerged: Masterfoods Hot English Mustard (175g, $4.50) received the highest intensity rating of 10 out of 10, described as a potent “torture device” by one taster for its sharp, lingering burn, despite only a moderate overall score of 6.5. Beerenberg Hot English Mustard (160g, $5.30) followed closely with a 9 out of 10 intensity rating and a score of 7, notable for its savory umami quality and visible chili flecks. The test highlighted that many manufacturers use vague “spice” ingredients, contributing to differing heat experiences.
Other categories were mixed. Australian mustard proved to be a refreshing exception to generally mediocre miscellaneous mustards, with Masterfoods Australian Mustard (175g, $4.50) scoring 8 for its blend of Dijon and hot English characteristics. In contrast, Woolworths Mild American Mustard (250g, $2.70) scored poorly, at just 3 out of 10, criticized for lacking any notable mustard character or spice.
The taste test also examined three specialty mustards—Edmond Fallot, Chef’s Choice, and Newman’s—to compare with supermarket varieties. Edmond Fallot scored well, while Newman’s performed poorly, indicating no significant correlation between price and overall enjoyment.
The assessment underscores the broad spectrum of mustard products available to consumers, ranging from mild to intensely spicy and from simple pastes to complex grainy textures. Those seeking bold flavors may gravitate toward certain brands, while budget-conscious shoppers can find quality options in lower-priced wholegrain mustards. The results highlight mustard’s varied appeal and confirm that intensity and flavor balance remain key factors in consumer preference.