American mustard is the most commonly used mustard in the United States and Canada, where it is sometimes referred to simply as “mustard”. This is a very mild mustard colored bright yellow by the inclusion of turmeric. It was introduced in 1904 by George T. French as “cream salad mustard”. This mustard is closely associated with hot dogs, sandwiches, and hamburgers. Along with its use on various sandwiches, yellow mustard is a key ingredient in many potato salads, barbecue sauces, and salad dressings. Yellow mustard is often rubbed on barbecue meat prior to applying a dry rub, to form a crust, called bark, on the meat.