It does but very, very little. So little in fact that I don’t think it should be legally allowed to be called mustard. I don’t know the exact amounts I’m sure you could look them up.
The mustard picture you posted would be mostly mustard.
The French’s product contains almost no mustard - instead the flavors therein are primarily derived from turmeric extract, sugar and vinegar.
Fun fact about KTH: I love mustard so much I make my own mustard spreads.
The particular system I use has been honed down over many years.
First I believe you must start with seeds and you must crush them yourself. The moment the seed is crushed the essentials begin to break down very quickly. So if you buy mustard powder, you’re already set up for failure.
The second aspect of pre-crushed mustard is that it tends to start absorbing atmospheric aromas very quickly. It goes stale for lack of better word. My sister once remarked jokingly that stale mustard tastes the way a dog fart smells. I can’t say I disagree lol
Then you must decide if you want to have potentcy or shelf-life. By influencing the enzymatic actions in your recipes you can tune it to be hotter than the Infernal Kings undies, or you can tune it to have a shelf life longer than a UI complaint thread, but generally not both.
I would never try to adjust a pre-made mustard. I just buy the ones that taste in a way that I can’t seem to do on my own, and I eat them as-is.
I love all mustard. Fake. Not fake. Whatever. Give me all the mustard.
The latest theory (from a family member) is that they all ( knowingly) shared some kind of hallucinogenic tea over breakfast. Still, the idea of the 5 of them getting naked and agreeing to kidnap their neighbors while under the influence of said tea is hard to fathom. But I’ve never tried any hallucinogenic teas, so what do I know?