Starting with only 40 hectares of mustard crops in Alberta in 1936, Canada has now become the world’s largest exporter of this ancient condiment. How? Simple: the Canadian prairies have ideal conditions for the drought-resistant, cool-weather crop.

Today, research is focussed on producing varieties fine-tuned for improved nutritional benefits. The hub for much of this research is the Saskatoon Research and Development Centre. Here, scientists have created new yellow and brown mustard varieties with reduced oil and increased protein content.

Canadian mustard’s uses extend far beyond food, as well. From environmentally friendly pesticides, to a bio-diesel additive, to a natural fertilizer, the world will soon see even more advanced applications for Canadian mustard. But don’t fret: making sure hot dogs and hamburgers have that extra zip will always be a top priority.