Profile: “I'm going to eat those somehow,” someone must have remarked over a golden field of mustard blooms. If they hadn't, we wouldn't have this nasty dry mustard powder.
This mustard spice isn't as sharp as mustard powders made from black or brown mustard seeds. Spice Jungle's dry mustard powder isn't neon yellow. As a result, many low-quality brands add minor amounts of turmeric to enhance the color and flavor.
Whole seeds have minimal scent and must be mashed to release tastes. Mustard's bitter odor and piercing heat are due to the enzyme myrosinase. But it's an iffy enzyme. The enzyme's flavor blooms with water and temperature. Cold water ensures a fiery, bitter, acrid, and pungent mustard paste (possibly to the point of it being inedible if the water is ice cold). Warm water will soften it, whereas hot water will neutralize it.
To create it at home, combine ground mustard spice, gently cooled water, honey, and chilled white wine. It should all be sauce-like. The myrosinase will be too bold to ingest at first (give it a taste and see). Refrigerate for two or three days before using.
|Shelf Life:||2 Years.|
|Basic Prep:||Add to the recipe after mixing with a small amount of water. If using other spices, mix them in before cooking.|
|Ways To Use:||Ground Mustard (Mix with Flour) Pickling and chutney flour. Cooling herbs like tarragon, basil, and mint are added. Blend with water or additional spices like pepper or chilies before adding to recipes.|
|Taste & Aroma:||Bitter or Astringent|
|Cuisine:||French, German, Indian, Italian, Mediterranean, Scandinavian.|
|Country of Origin:||India.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|