Mustard, belonging to the cabbage genus Brassica, is one of the most commonly used spices and includes three common varieties: black, brown, and yellow mustard. Mustard may induce a range of allergic symptoms including severe anaphylactic reactions in sensitized individuals. Mustard is widely used as a flavoring agent, as well as for its texture enhancing and emulsification capacity in various food preparations, particularly with salad dressings and meats. Due to the increased prevalence of allergy to mustard, it is regulated in Canada and Europe as a declared food allergen. ELISA SYSTEMS® offers test kits in two formats; ELISA (microwell) for quantitative and Lateral Flow for qualitative analysis of Mustard residues.