Hot Mustard Powder

A product of ground Chinese mustard seeds, the appeal of Hot Mustard Powder is driven by one primary vehicle: It’s hot! This powder, which originated in the Himalayan foothills, is unremarkable at first glance. It has that familiar mustard smell, tangy and almost verdant, with sparkling notes of pepper that hint at devilry.  When mixed water or vinegar—or when it’s chewed—a chemical reaction begins, which releases the volatile oils in the powder. The oils, sulfuric compounds that average 30-35% of the seed’s weight by volume, unite to create the flashing heat and sinus-clearing power that this sort of mustard is known for.

The fiery components in Hot Mustard Powder serve as protection against hungry animals that think a mustard plant might offer a tasty snack, but they’re in for a surprise. When the seeds are whole and undisturbed, they are essentially inert, storing the volatile oils as separate, untapped enzymes, because the activated sulfur compounds will also harm the plant itself with prolonged exposure. If a hungry critter takes a mouthful of seeds and cracks them open, triggering the chemical reaction that allows the enzymes to combine and creates sulfuric allyl isothiocyanate, these unassuming-looking seeds deliver an explosive burst of heat that sends potential predators in the other direction.

Tips From Our Kitchen

Hot Mustard Powder is good for more than just Chinese-style mustard. Try adding it to a seasoning for hot wings, or spread it over brisket. One of our customers loves to add Hot Mustard Powder to his dry rub for ribs. It’s a savory, spicy addition to potato gratin or broccoli-cheese soup. Try adding it to some savory muffins or a Cornish pastie.

To make your own hot mustard in a normal thickness, use 8 parts powder to 7 parts cold liquid, and that liquid can be water or some form of vinegar. Try white wine vinegar, cider vinegar, or rice vinegar, but bear in mind that the acidity will temper the heat reaction and create a mellower mustard. Mustard is very hot when it is first blended. Allow it to sit for 15 minutes to guarantee that all the powder is hydrated; mustard will be at peak heat at that time. Refrigeration will stop the mustard from losing any potency, so put it in the fridge when you feel it is at the heat level you would like.

Our Hot Mustard Powder was cultivated in the USA.

This product is certified kosher.

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