Ground Yellow Mustard

Ground Yellow Mustard
Ground Yellow Mustard
Ground Yellow Mustard Ground Yellow Mustard
100148 001
Net Weight:
2.6 oz
Select Size:

Ground Yellow Mustard, Brassica alba , is sometimes called dry mustard, ground mustard or mustard powder. Mustard seeds are harvested from three different plants: white mustard (better known in this country as yellow mustard), brown mustard and the very hard to find black mustard.


What is Ground Yellow Mustard

Straw-colored Ground Yellow Mustard is from the mildest and most common mustard seed in the US. This dry Mustard has little flavor and no discernable aroma. But when it is mixed with water, mustard develops its signature zing and sharp smell. This is thanks to the presence of isothiocyanates, sulfuric chemical compounds that activate with hydrolysis, the introduction of water. The isothiocyanates lay in a state of dormancy and only release when the enzymatic reaction is triggered. The heat from isothiocyanates can come on quickly and can be quite strong, but it is water-soluble so it will wash away easily and does not linger.

History of Mustard Seeds

Like many spices, mustard has a colorful history. Food historians believe that mustard seeds were first cultivated around 3,000 BC in ancient Egypt. Pliny the Elder (23-79 AD) who authored "Natural History", one of the first encyclopedias, is credited with writing a recipe describing one of the earliest condiments that mixed crushed mustard seeds with vinegar.

Between the 5th and 8th centuries Romans introduced mustard seeds into what is modern day Europe. Mustard sauces are among the most mentioned sauces in cookbooks from both medieval (400-1400 AD) and Renaissance (1300-1600 AD) times. Mustard sauce was used on meat or on fish, and people of this period consumed a lot of cold roasted meat.

By the 9th century Monks, in what is modern day France, were producing "must", which was a mixture of ground mustard seeds and unfermented wine that were ground on the Monastery’s grounds. Monasteries would have a monk called the "mustardarius" whose primary responsibility was mixing and selling mustard sauce for the local community. Pope John XXII (Pope from 1316-1334) was such a lover of mustard that he created the position of "Grand Moutardier du Pape", which means "Grand Mustard Maker to the Pope".

Mustard has been a major specialty crop in North America since mustard seed imports from Europe were halted during World War II (1939-1945). This shortage of mustard led resourceful American farmers to begin cultivating mustard in our country and by the 1950s, California and Montana had become the major production areas. By the 1960s, the Upper Midwest also began harvesting various types of mustard and today North Dakota is the leading producer of domestic mustard.

Mustard Seed Cultivation

The Mustard plant is considered an annual with seedlings that emerge rapidly but then mature slowly. Under optimal growing conditions, mustard plants will cover the ground in about 4-5 weeks. During times with less rain, the tap roots will grow down as far as 5' into the soil to efficiently find stored soil moisture. Fully grown, the plant will be 30" to 45" tall (depending on the type, variety and environmental conditions). White Mustard matures in approximately 80 to 85 days, while Brown and Black Mustard takes a bit longer at 90 to 95 days. During harvest, the stems of the plant are cut once the seeds are fully developed, but not quite ripe. This helps to prevent the pods from splitting open and releasing their seeds. Each mustard plant produces between 20-40 pods each, and each small pod holds approximately 6 seeds.

What does Dry Mustard Taste Like

Dry mustard by itself has little to no flavor. Dry roasting the seeds before use releases an earthy aroma and a nuttier taste.

What is the Purpose of Dry Mustard

In the Caribbean, dry mustard is added to sauces for fruit.

Use ground mustard in bean, cheese, ham and pork dishes, chowders, cocktail sauce, deviled eggs, barbecue sauces and in soups.

Ground and whole mustard seeds add flavor to barbecue rubs, dressings, and mayonnaise as well as grilled and roasted beef, cabbage, strong cheeses, chicken, curries, dals, fish, and seafood, cold meats, rabbit, sauces (hollandaise sauce in particular) and sausages.

Mustard works well when paired with bay, chili, coriander, cumin, dill, fennel, fenugreek, garlic, honey, nigella, parsley, pepper, tarragon and turmeric.

Some of our favorite recipes using dry mustard are German Style Mustard and Gourmet Ketchup.

Making Your Own Mustard

If you are making your own mustard for the first time, it is important to know that the temperature of the liquid you use when mixing is critical. You also need to keep in mind the intensity of heat level you desire before you start mixing the mustard powder.

If you're looking to maximize the heat level, then mix the dry mustard with a very cold liquid. If you want a milder mustard flavor, mix with a hotter liquid. If you do decide to use some whole seeds, dry roasting these will enhance both the aroma, as well as intensifying the flavor.

The end flavor of your mustard will ultimately depend on the type of liquid that you mix your mustard with. Water provides a sharp and hot taste, but will not stop the enzyme's activity, and therefore does not make a stable mustard (meaning water only produced mustard has a shorter shelf life). Vinegar will give you a small tang but milder flavor; milk produces a milder, spicier and more pungent flavor; and beer the most extreme heat.

Making your own prepared mustard is easy. Grind your mustard seeds in a spice dedicated coffee grinder (if grinding at home) and then pour the mustard powder into a bowl. Add enough water, vinegar, milk or beer to completely cover the powder (our rule of thumb is about ¼ cup of ground mustard to 3 tablespoons of liquid). Let sit for about 20 minutes and then add in other spices and herbs and mix into a smooth paste. You may need to add a bit more liquid depending on how much additional seasoning you add.

Some of our favorite spices and herbs to use in making homemade mustard are garlic, ginger, mint, smoked paprika, pepper, tarragon and turmeric. Experiment and develop your own unique flavor.

Dry Mustard Substitution

If you have a recipe calling for dry mustard or ground yellow mustard, you can use Dijon Mustard as a substitute. 1 tablespoon of Dijon Mustard is equal to 1 teaspoon of dry mustard. Some people will use Turmeric as a substitute. The color is close and the flavor of small amounts of turmeric are not overpowering. Use measure to measure. Pure Wasabi Powder is from the same family as mustard, Brassicaceae, but tends to be a bit spicier. Use ½ as much Pure Wasabi Powder as called for ground mustard. Horseradish Root Powder is also from the same family and like Wasabi is spicier so also use half as much called for mustard.


Ingredients Yellow Mustard Seeds
Also Called Dry mustard, ground mustard or mustard powder
Recommended Uses Use in bean, cheese, ham and pork dishes, chowders, cocktail sauce, deviled eggs, barbecue sauces and soups
Flavor Profile By itself has little to no flavor until it is added to water or another liquid
Oil Content <.2%
Botanical Name Brassica alba
Cuisine Cajun and Creole
How To Store Airtight container in a cool, dark place
Shelf Life 1-2 years
Country of Origin United States, India
Dietary Preferences Gluten Free, Kosher, Non-GMO
Allergen Mustard


Hungry for More Information

Spice Cabinet 101: Mustard
What Spices Go with What Meat
Flavor Characteristics of Spices
Which Spices do You Grind


Nutrition Facts

Serving Size1 tsp

Amount Per Serving


% Daily Value*

Total Fat1g1%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g



Total Carbohydrate0.7g0%

Dietary Fiber0.6g2%

Total Sugars0.1g

Added Sugars0g0%

Sugar Alcohol0.0g


Vitamin D0mcg0%




*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

4.8 out of 5
38 total ratings.

betty s. (Verified buyer) 01/10/2022
Quality spices and well packaged Quality spices and well packaged and arrive in a timely manner.

Randy B. (Verified buyer) 10/30/2021
Mustard It was just before dusk when I removed the bottle from the package. I knew at that something was different, I knew at that moment that the pale yellow matter held a secret. I carefully turned the lid counter clockwise to discover a white blanket, as I removed it's covering a beautiful cloud of aroma filled the room. Without thought or protection I felt the urge scoop up the mustard. It was soft, slightly chilled but it knew it was at home. We talk for hours about it's potential and have plans for great things. I will shared more at a later date.

Edie L. (Verified buyer) 10/25/2021
Best Spices Hands down the best place to get spices!!! We have won 5 International Flavor Awards and it’s because of the quality spices.

Ducky M. (Verified buyer) 06/27/2021
Love it It really zings up the flavor of my "Fake-it" BBQ rub. I was using store bought, but got this when I ran out and it is so much better.

Jeff K. (Verified buyer) 05/02/2021
Mustard The mustard isn't really finely ground, which I like. It works well in all the mustard I am making. Shipping was very fast too.

Sarah C. (Verified buyer) 04/22/2021
Fast shipping and tasty product Fast shipping and tasty product

Donna Z. (Verified buyer) 04/15/2021
I bought the ground mustard I bought the ground mustard and celery seed and couldn't be more satisfied. Sent a free sample of pepper and that's really good. So glad I found this site!

MATHEW R. (Verified buyer) 03/23/2021
Great Company I really enjoy cooking as a hobby. I prepare a different meal most every night of the week, and turn things up with my propane smoker, cold smoker and BBQ. Spices Inc. provides me with a wide range a bulk spices that I can blend for my own rubs, and styles of meals I am preparing. They also have a large selection of pre-made styles to choose from. I really enjoy the Pennsylvania pepper, and the Smoky Citrus salt. Always a great experience and fabulous selection!!!

melvin b. (Verified buyer) 01/07/2021
all was great all was great

Charlene D. (Verified buyer) 12/03/2020
I made & canned my I made & canned my first mustard. The mustard has to set for 30 days, so I can't try it yet. As far as I can tell the mustard seeds made a beautiful product.
1 2 3 4