Mustard - Information and Spice Variations
Mustard is one of the oldest cultivated crops. Both seeds and leaves are edible. It grows well in temperate regions throughout Europe, Asia, and North America, and consequently features in the cuisines of all of these areas. The proverbially small seeds have a strong pungent flavor, and are used in many marinades and pickling recipes as well as condiments.
The Spice House carries mustard in whole seed and powdered form. Regular mustard has a medium heat level, and is the most popular mustard for European and American dishes. Hot, Asian mustard complements many Indian and Asian dishes and sauces. Mild mustard is useful to add subtle flavor to dressings and dishes such as potato salad.
Yellow Mustard Powder, Mild
This yellow mustard powder is a very mild mustard for those who like less heat. Most often used in salad dressings or other milder applications.
Yellow Mustard Powder, Regular
This regular mustard powder has a bit of heat. This would be the mustard powder most similar to the English Coleman's mustard. Many of you are famil…
Yellow Mustard Powder, Hot
This is the sharp, hot type of mustard that usually comes with egg rolls in Chinese restaurants. It will make your eyes water!
Yellow Mustard Seeds, Regular
Yellow mustard seeds are commonly used in European and American cooking. This is the type called for in most pickling and canning recipes, or in mak…
Yellow Mustard Seeds, Hot
These mustard seeds have a very sharp heat, compared to regular yellow mustard seeds. Use them in Oriental recipes or to make your own hot mustard.
Brown Mustard Seeds, Whole
Brown mustard seeds are also known as black mustard seeds. These hot seeds are commonly used for Indian cuisine. Brown mustard is hot and pungent. …
Brown Mustard Seeds, Crushed
Crushed brown mustard seeds are called Bavarian-style mustard. These brown mustard seeds are nice for making a sharp tasting coarse mustard paste, w…
Black Mustard Seeds, Organic
This is the true black mustard, Brassica nigra, native the eastern Mediterranean and now cultivated throughout the world. This variety is not often g…
