mustard powder

Origin & Special Features

Mustard powder is obtained from dried and ground mustard seeds. There are two main types of mustard used for powder production: yellow mustard seeds (milder in flavor) and brown mustard seeds (more pungent in flavor). Mustard powder originated in Asia and is now used worldwide, particularly in European and American cuisine. It is characterized by its versatility and is widely used not only in mustard production but also in spice blends and sauces.

Taste & Aroma

Mustard powder has a sharp, spicy flavor that becomes more intense when mixed with liquid. The pungency varies depending on the mustard's origin, with brown mustard powder generally being hotter and more intense than yellow mustard. When mixed with water, it releases a sharp, almost pungent heat that is typical of mustard. This heat can enhance the flavor perception of the other ingredients in a dish.

Application

Mustard powder is incredibly versatile and is excellent for making mustard, sauces, dressings, and marinades. It can also be used in stews, meat dishes, and pickles. Mustard powder is often used in spice blends such as curry and garam masala and is an important ingredient in traditional recipes such as English mustard or French sauces such as Dijon mustard. It is also often used in fermentation, for example, in pickles and other pickled foods.

Health benefits

Mustard powder contains mustard oils, which have anti-inflammatory properties and can aid digestion. It can help boost metabolism by raising body temperature and thus increasing calorie consumption. It also contains antioxidants that support the immune system and protect cells from damaging free radicals. Mustard is also known to help relieve cold symptoms and coughs.

Ingredients

Mustard seeds (ground)