Homemade Mustard Powder
FAQ
Can I mix different mustard seeds?
Yes! Mix yellow and brown or black seeds for a balanced flavour.
How fine should I grind the seeds?
As fine as possible for smooth mustard powder. Coarser powder works too but may be grainy in sauces.
Can I make mustard paste from this powder?
Absolutely! Just mix with water, vinegar, or lemon juice to taste.
Homemade Mustard Powder
Making mustard powder at home is ridiculously easy, and it tastes way fresher than anything from the store. Just a few mustard seeds and a quick grind, and you’ve got a versatile spice that adds a punch to dressings, marinades, sauces, and more. Play with yellow, brown, or black seeds to control the heat to your liking. Your spice rack just got an upgrade.
Equipment
- Spice Grinder
Ingredients
- ¾ cup Mustard seeds yellow, brown, or black, your choice
Instructions
- Make sure your mustard seeds are completely dry. Optional: Toast them lightly in a pan for a nuttier flavour.
- Use a spice grinder, coffee grinder (cleaned first!), or mortar and pestle to grind the seeds into a fine powder.
- Keep your mustard powder in an airtight container in a cool, dark place. It usually stays fresh for 6–12 months.
Notes
- Seed choice matters:
- Yellow mustard seeds: Mild and slightly sweet, great for classic American or European-style mustard powder.
- Brown mustard seeds: Spicier and more pungent than yellow, with a warmer, fuller flavor.
- Black mustard seeds: The hottest and most intense, commonly used in Indian cuisine for bold, aromatic dishes.
- Toasting is optional: Lightly toasting seeds adds depth and nuttiness, while raw seeds give a sharper, brighter flavor.
- Store airtight: Keep mustard powder in a sealed container to prevent clumping and preserve flavour.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
