Around the year 530 B.C., Pythagorus advocated mustard powder as an antidote for scorpion bites. Today ground mustard lends recipes a piquant zing with its uniquely sharp heat shared only with horseradish and wasabi. Mustard powder can be combined with vinegar, salt, and a pinch of sugar to create a condiment of prepared mustard. The ground seeds make an excellent emulsifier for salad dressing and gravies as well. Mustard's spicy nose-clearing kick cuts deliciously through the richness of oily dressing and fatty gravies.
Ingredients
Mustard seeds
Spice Highlights
Processing
ground
Taste Notes
sharp, tangy, robust
Perfect For
salad dressings, curries
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I add this to my asian vinegarette recipe and it adds a bold savory flavor to it. Your spices really make the recipe!
S
Susan F.
cold mustard pickles
They are not ready to eat yet.
L
Linda R.
nice addition to my meatloaf topinf
I've been a home cook for well over 50 yrs, and usually made the same sauce topping for meatloaf. I came across a recipe that added dry mustard to the sauce. I thought I'd try adding it to my sauce topping instead of yellow mustard. It was a very good choice, and I will make the topping sauce like that again.
T
Tina F.
Great for Meatloaf
I used to use the regular squeeze version in my meatloaf, but this fantastic powder is much better. Yum!
B
Bill W.
A great differentiator
I use ground mustard powder to add a tangy, savory flavor to rubs (pork, beef & chicken), deviled eggs, Mac and cheese, sauces (esp mustard based BBQ), some baked goods & marinades.