Mustard (condiment) glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities. Prepared mustard condiment may also have ingredients giving salty, sour (vinegar), and sweet flavors. Turmeric is often added to commercially prepared mustards, mainly to give them a yellow color. Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes. Because of its antibacterial properties, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria. Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation.
Smoke ring (cooking) fuel source and that source's production of NO2. The highest concentrations of atmospheric NO2 can be achieved in a smoker through the utilization of charcoal briquets, or wood fires; both of which are capable of producing up to 200ppm (parts per million) NO2 in the cooking chamber. It has been suggested that greener woods produce more NO2, but are less suitable for cooking. Cooking "low and slow" is said to be key in the development of a smoke ring. This methodology, often cooking at temperatures under 225 degrees F for long periods of time, allows smoke to penetrate the meat