Mustard allergy when eating abroad

Mustard in 14 languages

The word to look for on menus, allergen charts and labels.

Language	Word	Romanisation
Japanese	からし / マスタード	karashi / masutādo
Chinese	芥末 / 芥子	jièmo / jièzǐ (mustard seed)
Korean	겨자 / 머스터드	gyeoja / meoseuteodeu
Thai	มัสตาร์ด	mastat
Vietnamese	mù tạt
Hindi	सरसों / राई	sarson / rāī
Arabic	خردل	khardal
Turkish	hardal
Greek	μουστάρδα / σινάπι	moustárda / sinápi
Italian	senape
French	moutarde
Spanish	mostaza
Portuguese	mostarda
German	Senf

What counts as mustard

Mustard means the seeds of the mustard plants, yellow, brown or black, and everything made from them: whole seeds, ground mustard powder, prepared mustard, mustard oil and sprouted seeds. Prepared mustard is only the visible part. Health Canada lists mustard among the hidden ingredients of spice blends, seasonings and flavourings, so it can sit inside a product without the word appearing on the front.

Mustard belongs to the cabbage family, the Brassicaceae, along with canola (rapeseed), broccoli, cauliflower, cabbage, Brussels sprouts and turnip. Health Canada says the seed proteins of those plants are very similar to mustard seed proteins, and it advises people with mustard allergy to avoid the seeds and sprouted seeds of the whole family. It also says highly refined canola and rapeseed oils aren't considered a risk, but cold-pressed and expeller-pressed oils can carry protein and should be avoided.

Mustard greens and pickled mustard stems come from the same species as brown mustard seed (Brassica juncea). Whether leaves and stems matter for you is a question for your allergist.

Where mustard hides on menus

Cross-contact is common with mustard because it's a table condiment as well as an ingredient. A sandwich bar uses one knife across the mustard and the butter. A burger grill gets a squirt of mustard sauce, and the next patty picks it up. Indian kitchens heat mustard seeds in oil that then flavours a whole pot. Spice mills grind mustard alongside other spices, which is why Health Canada flags seasonings and flavourings as possible sources.

Labelling rules around the world

EU and UK. Mustard is one of the 14 allergens. Restaurants, cafés and takeaways must give you allergen information for it, and packaged food must emphasise it in the ingredient list. This makes Europe the easiest place to manage a mustard allergy, which helps, since European cooking uses so much of it. Türkiye applies the same 14 allergens to restaurants and other mass caterers.

Canada. Mustard is a priority allergen. If a prepackaged food contains mustard or mustard seed, it must be declared in the ingredient list or in a "Contains" statement right after it. There's no national rule for restaurants.

US. Mustard isn't one of the nine major food allergens. It appears in the ingredient list like any other ingredient, but nothing makes it stand out, and the federal allergen rules don't reach restaurant menus. California's rule for restaurant chains with 20 or more locations, in force from 1 July 2026, covers only the nine major allergens, so mustard isn't part of it either.

Australia and New Zealand. Mustard isn't on the mandatory allergen list, so labels don't have to flag it, and the rule that restaurants must give allergen information on request covers only the listed allergens.

Japan. Mustard is on neither the mandatory nor the recommended list. Karashi is often served on the side, which helps, but it also turns up in dressings and mayonnaise without warning.

How to order with a mustard allergy

1. Name the forms: seeds, powder, oil and sauce. Many cooks think of mustard only as the yellow condiment and forget the seeds in a curry or the powder in a spice rub.
2. Ask about dressings, mayonnaise, marinades and spice mixes. Those are where mustard hides most often.
3. In South Asian restaurants, ask about the cooking oil. Mustard oil is common in Bengali, Punjabi and Kashmiri cooking, and mustard seeds go into many tempering mixes.
4. In the US, Australia, New Zealand and Japan, ask every time. With no legal duty to flag mustard, staff may not think of it.
5. Ask about cold-pressed oils. Following Health Canada's advice, cold-pressed or expeller-pressed canola and rapeseed oil are best avoided.
6. Treat "may contain mustard" as real. Health Canada advises people with a mustard allergy to avoid products labelled "may contain" mustard. These warnings are voluntary, so a missing warning proves nothing.
7. Carry prescribed adrenaline and follow your doctor's plan.

French and German menus look like the hardest places for a mustard allergy, but EU rules mean staff there should be able to tell you exactly which dishes contain it. The real gaps are in countries that don't list it at all.

Dishes in our glossary that contain mustard

• UsuallyMasala DosaMustard seeds in the potato filling and the chutney and sambar tempering.
• UsuallySteak tartareDijon mustard is part of the standard seasoning.
• OftenCroque-monsieurMany cooks spread Dijon mustard inside or whisk it into the béchamel.
• OftenCurrywurstMany curry powders contain mustard seed; some ketchups and sauces list it.
• OftenSchweinshaxeMustard is served on the side and sometimes rubbed on the skin.
• OftenTonkatsuJapanese karashi mustard is served on the side and sometimes mixed into sauce.
• SometimesButter ChickenMustard oil in some tandoori marinades.
• SometimesChana MasalaMustard oil in some Punjabi kitchens.
• SometimesDan dan noodlesYa cai is preserved mustard greens; ask if you react to the mustard plant.
• SometimesDöner kebabSome sauces and marinades contain mustard.
• SometimesPalak PaneerMustard oil in some Punjabi kitchens; mustard greens in some saag.
• SometimesPatatas bravasSome commercial mayonnaise used for alioli contains mustard.
• SometimesQuiche lorraineSome cooks brush the pastry base with mustard.
• SometimesSauerbratenSome marinades include mustard seeds.
• SometimesSchnitzelIn many potato salad dressings and some sauces served alongside.
• SometimesShawarmaSome marinades and garlic mayonnaises include mustard.
• SometimesSouvlakiSome marinades and sauces include mustard.
• SometimesSushiSome wasabi pastes and powders are horseradish blended with mustard.
• SometimesVitello tonnatoSome mayonnaise, especially bought-in, contains mustard.

Questions

Is canola or rapeseed oil a risk with a mustard allergy?

It can be. Canola belongs to the same plant family as mustard. Health Canada says highly refined canola and rapeseed oils aren't considered a risk, but cold-pressed and expeller-pressed versions can contain protein and should be avoided by people with a mustard allergy.

Is wasabi the same as mustard?

No, though they're close relatives in the same plant family and both get their heat from similar compounds. The bigger issue is that cheap 'wasabi' paste is often mostly horseradish and can include mustard, and in Chinese 芥末 (jièmo) is used for both. Ask what's in it, and ask your allergist whether related plants matter for you.

Do I need to avoid broccoli and cabbage?

Health Canada says the seeds of related plants such as broccoli, cauliflower, cabbage, Brussels sprouts, turnip and canola have proteins very similar to mustard seed, and advises people with mustard allergy to avoid the seeds and sprouted seeds of that family. For the vegetables themselves, and for mustard greens, take your allergist's advice.

Why doesn't a US or Japanese menu warn about mustard?

Because it isn't on their mandatory lists. In those countries mustard only has to appear as an ordinary ingredient on packaged food, and restaurants have no reason to flag it unless you ask.

This guide is general information, not medical advice. Follow the allergy action plan your doctor gave you, and always confirm ingredients with the restaurant.

Sources

1. Food Safety Authority of Ireland: List of 14 allergens (EU Regulation 1169/2011, Annex II)
2. UK Food Standards Agency: Allergen guidance for food businesses
3. Health Canada: Mustard, a priority food allergen
4. US FDA: Food allergies
5. California State Senate: SB 68 allergen disclosure signed into law
6. Food Standards Australia New Zealand: Allergen labelling
7. Consumer Affairs Agency of Japan: Food allergy labelling handbook, April 2026 (Japanese)
8. Republic of Türkiye Ministry of Agriculture and Forestry: Allergen information in mass catering

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.