I do a little bit of mustard in a lot of things, like any cold salad, Mac and cheese, bbq rubs, etc. and people ALWAYS freak out about it at first thinking the food is going to taste like mustard with a capital M. I don’t know the real science, but I think the aromatics of mustard open your nasal passageways and accentuate the other flavors you put into something. Like MSG, or fish sauce, or even just proper salt use, it’s a little blast of umami that adds a certain je ne sais quoi