MUSTARD POWDER

Mustard powder is made by grinding dried mustard seeds – usually from yellow (Brassica alba) and brown (Brassica juncea) varieties. While yellow seeds provide a mild base, brown ones bring a stronger, more aromatic heat. Mustard originally comes from Asia, but has become established in Europe and North America as an indispensable kitchen spice. The powder is traditionally made without additives to preserve its pure, natural aroma.

The powder has an intense, spicy-hot flavor that unfolds especially on contact with liquid. The heat is clear and lingering and brings a warming depth to any dish. Depending on the type of mustard, the aroma ranges from mild and nutty to strong and piquant – always with the typical, slightly pungent mustard note.

Ideal for making mustard, dressings, sauces and marinades. Also perfect for seasoning meat, fish, stews or vegetable dishes. Combined with vinegar and sugar, it forms the base of many classic types of mustard. Mustard powder is also an important component of curry blends, garam masala and traditional recipes such as English or Dijon mustard.

Mustard powder is one of the oldest known spices in the world and was already used in ancient Rome. Its heat comes from the enzyme myrosinase, which is activated on contact with water or vinegar. Tip: Mix mustard powder with cold water and let it stand for about 10 minutes – that is when the full heat develops.