Origin and production
“ FINELY GROUND SPICE WITH A MUSTARD NOTE ”.
Mustard powder is made by grinding dried mustard seeds – usually yellow ( Brassica alba ) and brown ( Brassica juncea ) varieties. While yellow seeds provide a mild base, brown seeds offer a stronger, more aromatic spiciness. Originally from Asia, mustard has become an indispensable culinary condiment in Europe and North America. The powder is traditionally produced without additives to preserve its pure, natural flavor.
Taste and aroma
The powder has an intense, spicy-hot flavor that is particularly pronounced upon contact with liquid. The spiciness is distinct and persistent, adding a warming depth to any dish. Depending on the mustard variety, the aroma ranges from mild and nutty to strong and piquant – always with the typical, slightly pungent mustard note.
Application
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 basis of many classic mustards. Mustard powder is also an important component in curry blends, garam masala, and traditional recipes such as English or Dijon mustard.
Interesting facts
Mustard powder is one of the oldest known spices in the world and was already used in ancient Rome. Its pungency comes from the enzyme myrosinase, which is activated upon contact with water or vinegar. Besides its culinary versatility, mustard has also been valued in natural medicine for centuries – particularly for its circulation-boosting and digestion-stimulating properties.
Ingredients
Ground mustard seeds
