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