What ingredient(s) are
typically used to make mustard "shelf stable"? My
current recipe requires it to be kept refrigerated?
Thank you, DK
It is more a matter of
what isn't used to make mustard shelf stable. Fresh
ingredients like eggs, onions or garlic, even fresh
herbs create a condiment that must be refrigerated.
Some recipes will call for refrigeration to prevent
I am making homemade mustards
for a charity event and am very leery about putting in
raw eggs as the recipe says. Can I substitute powdered
eggs for the raw ones? If so, what are the proportions
of powdered to fresh, and can I store the mustard in
the pantry rather than the refrigerator? AM
Although I have never
tried it, I don't see why you couldn't. Other liquids
would likely have to be increased to compensate for
the additional dry ingredients. The package of
powdered eggs should have recommended proportions on
the label. If you use any fresh ingredients, even
garlic or herbs, you will want to refrigerate your
mustard right away. Otherwise, mustard is generally
refrigerated to keep it from losing pungency. I assume
you have seen the article "Making
Mustard at Home."
I find commercial brands of
mustard too bitter. Is there a way I control the
bitterness and make a homemade version that is tasty?
Oh, and I don't want to cover up a bitter flavor with
sugar or some
other taste. I just want less-bitter mustard. Can you
First, have you seen
the article "Making
Mustard at Home?" I don't find these recipes to
result in bitter mustard but everyone has different
tastes. You might try using the more mild champagne
vinegar to take off a bit of the edge.
When a recipe ingredient mentions
half spoon mustard, how do I know which one they mean,
the sauce or the powder? NH
Generally, when a recipe
calls for the powder, they specify "dry mustard."
I have made several mustards and a
few have turned out very runny. How can I thicken them
Sounds like too much liquid
so one option might be to prepare the same recipe with
less liquid and then combine the two.
Hi A pinch of, I have made some
mustard for friends and family, and would like to can it
in jars. I have read that heating mustard will make it
loose flavor and heat. Is this true? How can I preserve
it then? I do not want to use any artificial
preservatives. Thanks for your help. EM
I can't find any reliable
information on canning mustard. The best way to maintain
the heat of your homemade mustard is to refrigerate it.
Usually we let it sit in a cool dry place for up to
eight weeks and then keep it in the fridge. The standing
time will depend on how long it takes to get to the
level of heat you desire--it will be hottest just after
you have prepared it. Maybe your best bet is to give
your friends jars of mustard with little tags attached
telling them how to store it.
I found a jar of mustard flour
that I had put into one of my own jars - who knows how
long ago? I didn't even know what it was used for, so I
looked it up online and found your website. I see some
of the uses for it now, but my question is, is there a
shelf life for mustard flour? SC
Mustard flour is generally
considered to have a shelf life of about two years.
Mustard, prepared or dry, won't really go bad, it will
just lose potency.
How difficult is it to grow my own
mustard plants/seeds? I live at the 3500 foot elevation
in California. Make a difference? Next question, if you
do recommend my growing my own spice pepper plants,
where do I buy the original seeds? Thank you for your
I don't think you would
have any trouble growing mustard, even at your
elevation. Most gardeners grow mustard for the greens
rather than the seeds. In my experience homegrown seeds
are rather small and not much like the commercial seeds
we can buy from a spice shop. Of course, you could
always let your plants go to seed to decide for
yourself. As for the pepper, I started to write that it
can't be grown in this country, but then decided to
check that fact. Turns out, some folks are babying
pepper vines along in one way or another. I found a
thread of information over at Dave's Garden. Sounds
like you might want to hunt for a cutting rather than
Hi, I've noticed that a lot of
store bought mustards contain 'vinegar' as an
ingredient. I'm wondering if they're referring to
regular white vinegar. The reason I'm curious is that
I've seen many recipes for mustard now that contain
elaborate ingredients (ie., red wine vinegar, white
wine, etc). I'm curious if I can just use regular old
white vinegar to make my mustard. Thanks, AB
My guess is that your basic
commercial mustards contain the cheapest ingredients
available and that is likely white vinegar. Those other
vinegars like balsamic or red wine often have a higher
acidity and more flavor than the basic white, but you
could certainly achieve mustard with it.
I have some Sierra Nevada Stout
and Stoneground Mustard sealed in jars dated with a
shelf life of 2007, my question, is this still good to
eat and would it harm us? We love this mustard and I
bought a whole case. Thank you. N
Unless a mustard contains
perishable ingredients like eggs or fresh vegetables it
doesn't really "go bad." I suggest you call the
manufacturer and ask them what they think if you are
Is Chinese hot mustard powder the
same thing as ground mustard? JD
mustard differs from yellow mustard, but in general
prepared Chinese mustard is hotter than others because
it is served right after mixing.
Should I just toss 12 bottles of
mustard seed that is over 20 years old?
Probably. Try mixing some of
the crushed seeds with water to see if they are still
Greetings! I have always
refrigerated my homemade mustard in the refrigerator.
The recipe I've been using which includes eggs has to be
cooked on the stove for about 10 minutes, which is then
placed in jars. The mustard keeps for about a year in
the frig....but what about shelf life in the pantry? I
just read another website and it said that "commercial
mustard" has a shelf life of 3 months...what's the
difference by being commercial? Are there different
requirements? Is there a "test kitchen" in Phoenix, AZ
where I can take my product to be tested? I may have a
chance to sell my product to a gourmet market and want
to be safe if the product is left out on the shelf.
Appreciate any suggestions you may have to offer. Thank
Since your recipe contains a
perishable ingredient like eggs it should be
refrigerated. Commercial mustard is processed
mechanically and also contains preservatives to make it
shelf-stable. If you want to market your mustards
commercially, you should check with your local health
department to ensure you meet their requirements.
A follow up from a previous Q&A:
Hi. You answered my question about a source for brown
mustard powder with hulls removed--you suggested
Penzey's. Thank you for considering my question. I was
also able to discover that Wisconsin Spice Co. sells
brown seed powder without the hull material. Again,
I have a question about mustard
recipe development. I've been making my own mustards for
few weeks now, but I'm having a problem. I cannot seem
to make my mustards "mellow". All of them seem to
develop an insane horseradish/wasabi character to them.
I've been grinding the seeds into a fine powder then
adding the other ingredients (water, wine, vinegar,
etc.). What should I change to lessen the volatility of
the ground seeds? Thank you. DG
I have a couple of ideas.
Maybe you should soak the seeds overnight in the liquid
called for in the recipe. I'm not sure if that would
make a difference, but that's how I've always done it.
says that using
vinegar instead of water produces a milder mustard.
Perhaps you are just using too much mustard. In their
Basic Dijon-Style Mustard, they call for 2 cups wine to
1 cup dry mustard. And, lastly, don't refrigerate the
mustard until it has reached the degree of mellowness
you desire. Refrigerating "sets" the heat.
Can I substitute yellow mustard
(for hot dogs) for dry mustard? HH
I don't see why not. You
could start with equal amounts and then adjust as
I came across an "authentic"
recipe for Dijon calling for hulled brown mustard
powder, verjuice, and other ingredients, but I have been
unable to locate a source for a brown mustard seed
powder made once the hulls are removed. Does this
product exist?? DD
The only sources I came
across for brown mustard flour were selling to industry.
Penzey's Spices sells crushed brown Canadian mustard
seeds they would probably be a good choice for a grainy
Good Morning! My niece and I share
a love for sweet potato mustard we used to get at
Safeway...the company that made it is out of
business...any ideas how to make a mustard like
that?? Thank you! IS
This is a new one on me.
It's hard to duplicate a recipe one hasn't tasted,
but what if you added a bit of cooked sweet potato
puree to a prepared mustard?
How much mustard powder and
water equals prepared mustard? My Coleman's can says to
use equal parts mustard and water - is this correct? JPH
If anyone knows mustard it
is Coleman's so I would follow their directions. Just be
sure to use cool water to prevent bitterness.
I make a beer mustard with
Coleman's that requires about 10 mins. of gentle
cooking. Occasionally this mustard comes out terribly
bitter. And I don't mean bitter like mustard and vinegar
can be. I mean lip-puckering bad bitter, unpalatable.
The recipe calls for the beer in the recipe to be left
out for several hours before cooking. Presumably for the
carbonation to leave. Could this carbonation be a source
of bitterness? How fine is the line that separates
adequate heat for thickening and corrupting heat? Could
the bitterness be from cooking the turmeric in the
recipe? I have read a good deal about the chemistry and
studied numerous recipes. Is there a better way to
thicken the product than cooking the mustard flour and
are the thickening principles similar to those of other
flours? Please help, I'm stumped. WS It could be
that you are using water that is too hot to create the
initial action that causes the hot taste of mustard.
According to an
interesting article on the subject at DiWineTaste.com
the first phase in the preparation of mustard is to
activate the enzymes. These enzymes may be destroyed by
hot water and becomes quite bitter.
If I need to use 2 tsp of mustard
seed can I use mustard powder instead and if so how much
powder equals 2 tsp of mustard seed? Thanks WV
I don't think you would want
to make this exchange if you are making pickles but
otherwise it should be fine. I would use about 1
teaspoon mustard flour (powder) for 2 teaspoons seeds.
Is there a substitution for
mustard seed when making pickles, I've been unable to
find the mustard seed in the spice section. Thanks DL
Here's another spice to
which nothing else offers a similar flavor. I'm really
surprised that you can't find mustard seed, it is such a
common spice. Maybe if you asked the store would order
it for you.
Great site - tons of
information. My question has to do with cutting the
mustard. Literally. I recently made a meatloaf recipe
from a relative's memory. Naturally, there were no
measurements. I went a little heavy on the mustard and
tried to mask it by heavy-ing up on the other
un-measured ingredients. Didn't work so well as mustard
is so distinctive. I won't make the same mistake twice,
but need to know: are there any herbs or spices that I
could've added that would mellow out that mustardy
goodness? Thank you so much, EM
Aside from making a whole
second batch of the recipe without the mustard to mix
with the too-mustardy batch, I don't know of a way
around this particular problem. In fact, I wonder if the overspiced meatloaf continued to build in heat as
leftovers aged? I've noticed some dishes with chiles get
hotter the longer they are around.
Hi! I’m wondering if you could
tell me if it is normal for mustard seed to have a
strange odour after soaking? I’d appreciate any advise
you can give me on this matter. Thanks in anticipation,
This is an interesting
question so I soaked some mustard seed and then smelled
it. At first I thought, yes, that is strange, but after
a few more sniffs it reminded me more of a vinegary
mustard. Mustard seed has no aroma until it meets
Are mustard seeds good for
sprouting? Are they edible? AM
the Sproutpeople, mustard seeds are a little more
tricky to sprout than some other seeds but well worth
the effort because they are delicious.
Can you tell me what is the shelf
life of yellow mustard seeds and how can one tell if a
mustard seed is past its prime? Thanks for all the
information you provide on your site. L
Your welcome. Five years
would probably be a good maximum for keeping mustard
seeds around. You could check to see if it is viable by
crushing and mixing with a little water. If you get
flavor it will still be good but remember, it might be
Can you safely repackage
prepared mustard and how long will it keep. I found a
great prepared mustard that I can buy by the gallon and
would like to share it with some friends over the
holidays but want to make sure I can safely re-package
it. Can I and if so any hints and/or instructions?
Once opened, commercial
mustards should be stored in the refrigerator to
preserve the flavorful pungency. You could certainly
re-package it into impeccably clean jars with a label
that suggests they store it in the fridge.
I recently purchased some ground
mustard powder at a high quality Indian market and used
it to make a sweet-hot honey mustard with eggs. Most of
the recipes I reviewed were similar, but used Coleman's
mustard powder. The resulting mustard (which was cooked
and then refrigerated) is bitter and flat tasting after
several days of refrigeration. It's inedible. Is there a
significant difference between the Indian mustard powder
and Coleman's? Does the bitterness improve with age?
Most of the recipes indicated that the mustard could be
used the following day. Not this one! Thank you for your
What most references call
Indian mustard is the brown seed while Coleman's is the
yellow, although technically called white seed. If you
wanted to try the recipe again you might give the
mustard a soak in the liquid ingredients for a couple of
hours before cooking with the eggs. This would allow the
enzymes time to develop thus creating a less bitter,
more flavorful, mustard.
What is grainy mustard? DH
This is a type of prepared
mustard where the seeds are coarsely ground rather than
worked into a smooth powder. It usually refers to a
brown or Dijon-style mustard.
Gentlemen, I will be ever so
grateful if you can solve my problem. I make a family
recipe mustard, it has flour in it which makes it too
thick for my taste, otherwise it is very good. Most
mustards that I see have no flour, but still have a nice
texture? I don't think the flour affects the flavor. To
remove it will lessen the volume significantly? and
maybe make it a lot stronger, although it's strong now.
Please help thank you. JS
The only recipe that I have
seen with flour is to make a mustard plaster for when
you have a cold. Removing the flour from your recipe
will reduce the volume. If you let mustard sit at room
temperature while aging it will become more mellow.
Depending on your taste, it could take a month or more.
I just purchased a dozen 71/2 OZ
jars of "Mr. Hot Mustard." "Best If Used By 9/4/09."
After that date I assume the "hot" effect is not as
strong. However, can the product be safely consumed
after the date indicated and, if so, how much longer? BA
Hi, I read your Q&A on Mustard
and have a question. I love mustard, and purchased a
pound of unhulled brown mustard seed from an Indian
market. I want to know is their a way for me to
decorticate (dehull) the mustard seed myself? I've made
quite a few wholegrain mustards and would like to try a
regular mustard now. RP
It isn't really a matter of
hulls, unless you bought them still in the pods, it is
more a matter of grinding. It is tough to achieve the
texture of finely milled commercial mustard flour at
home but you can grind the seeds in a food processor or
Hello! I have recently tried to to
make homemade mustard for the first time and it came out
so bitter! I'm not sure what I did wrong. I was
following a recipe for horseradish-honey mustard and it
called 4.0 oz of ground mustard but the rest of the dry
ingredients were only in tbsp measurements...Is 4 oz an
absurd amount of ground mustard to use for one recipe
(makes about 2 cups). Can I save the mustard?? Thanks
for your help! JS
I wonder if your mustard has
improved on its own already. Freshly made mustard is at
its most pungent. Left to age at room temperature, for
days or even weeks, the taste will mellow. Four ounces
is not an unusual amount for a recipe like that.
What makes a mustard sauce bitter
sometimes. I make a mustard cream sauce with mustard,
white wine and honey and sometimes it turns out bitter?
I need more information,
like what sort of mustard you are using and if you are
cooking the sauce, to be sure but it is likely the
mustard. If you are using dry mustard, it's easy to go
overboard. A small amount will usually suffice. If you
are cooking the sauce and adding prepared mustard, I
wonder if maybe the mustard is getting scorched.
We grew our own mustard this year
and now what to do? I have sorted the mustard seeds from
the garbage seeds, etc and this morning I ground some. I
get very fine powder, however the hulls and 'heavier
product' of the mustard seed look too good to dispose
of. What can you tell me about what I have done and what
to do with each product? Also, is it wise to store the
ground product or am I better off grinding just what I
need and storing the whole seed? S
What a fun project! For a
fine, smooth mustard of the Chinese style, you'll
probably want to discard the hulls. Many recipes for
mustard begin with the whole seed so you can avoid the
waste of the parts that look so good to you. I would
definitely store the seeds whole. Have you seen the
article "Making Mustard
Though Coleman's Mustard is
gluten friendly it is not wheat free. Coleman's English
mustard contains 'wheat flour' which is unsuitable for
people with celiacs disease. C
This is a point of confusion
when it comes to dry mustard or prepared mustard. My own
container of Coleman's dry mustard lists nothing but
ground mustard seed on the ingredient list. Naturally,
prepared mustard (as you find in a jar as a condiment)
will have other ingredients that those on special diets
will need to consider.
Can I make a large quantity of
mustard and can it? Thx,JM
According to the book "Gourmet Mustards,"
mustard continues to lose flavor as it is stored at room
temperature. The idea is to get the mustard to the heat
level that you desire and then refrigerate to maintain
that taste. I know this doesn't really explain why we
can buy mustard from the shelf at the supermarket but I
suppose some sort of technical advance is involved in
the processing. You might look into the idea from the
canning point of view, I'm afraid I'm a novice in that
Recipe for salad dressing calls
for dry mustard. I find I only have mustard seeds and
prepared mustard on hand Can I substitute and if so,
what quantity? JM
Since it's a salad dressing
you could probably get away with using the prepared
mustard, maybe twice as much as the measure of dry
mustard called for. Otherwise, you could grind the seeds
and use an equal amount.
Is it at all possible to eat too
much mustard? I am the butt of my family's jokes, as I
can go through a large bottle of Coleman's in one week
by myself! Thanks! AE
I suppose you might want to
consider all the sodium as prepared mustard is often
high in salt content. Some folks find too much mustard
irritating to their stomach but you probably wouldn't
enjoy it so much if you had that problem.
Hi, I really like the valuable
information on your web page. I made a batch of red wine
mustard with brown seeds, yellow mustard powder, red
wine vinegar, red wine, salt and a little water. I
really like the texture and flavour but it is very, very
hot. I have read about adding olive oil to tone it down
but is there a way to make a recipe less hot without it
getting too runny from adding extra liquid? Thanks for
your help. NH
You may have discovered
by now that a bit of time will help tone down the heat.
The key is not to refrigerate your concoction until it
has reached the degree of pungency you desire. I don't
suppose you would like to share your recipe with the
Reader Exchange? It
What is the difference between
ground mustard and mustard flour? G
I am doing a project in
industrial hygiene, involving exposure to chemicals. At
a dinner party, a friend and I were cooking with mustard
seeds and at the same time we turned to watch the seeds
burst. Because we were so close to the stove ,we both
inhaled the vapours. This resulted in us losing our
voices for about 1/2hour,dryness and a scratchy
sensation. Do you know of any toxicity ratings for this
product? The seeds were white or beige seeds. Thanks PK
Since it is such an important subject, I hesitate to
comment because I don't know for sure. I found
conflicting information from several of the sources that
I checked. While your discomfort was no doubt real, the
same sort of reaction can be possible when cooking chiles or grinding horseradish. Let it serve a reminder
to all of us that cooking aromas are not always "good."
When I grind up yellow mustard
seeds to use for cooking the paste (with water) is
inevitably more bitter than the mustard powder paste I
obtain from mixing Coleman. Why is this? How can I avoid
the bitterness (we use large amounts of mustard in
Bengali cooking, Coleman's is getting expensive). MC
I'm not positive on this
but I have a couple of ideas. Mustard mellows as it sits unrefrigerated so maybe you could try mixing up your
paste a few hours in advance. Or maybe you are using too
much. I learned from the
book that whole seeds grind into twice their
volume. You might also try using a combination of yellow
and brown mustard seeds as the commercial producers do.
I love some of the recipes on your site for home made mustard. I want to make batches for holiday gifts. Can I preserve it in some way? Like putting up vegetables? Or jams? Your help is appreciated! ME
Hi, I have an allergy to vinegar, mushrooms, etc. and wanted to make my own mustard. Can it be made without vinegar? If so, where can I find recipes? Thank you for replying.
plenty of options for making mustard sans vinegar. You could try wine, beer or fruit juices. If you really want to get into making your own, I recommend the book Gourmet Mustards.
Hi, I am enquiring into the procedure for making whole grain mustards. As all the recipes you have provided on your site through links say you
should blend or food process. This I assume is if you want to make mustards that are in paste form. I want to keep the mustard seeds whole. Regards, DH
Most of the mustards made at home with whole seeds will be fairly grainy. Although I haven't tried leaving the seeds whole I would think that you need to break them just a little to release the flavor. You could always make a small batch leaving the seeds whole to see what happens. Will you let us know if you do?
I live in N.E. Tenn. and the wild mustard is just now blooming. How do you collect the seed and dry it? Is this the way dried mustard all starts out? Would a dehydrator work to dry the seed? I've eaten homemade mustard when I was a kid and remember it was a real treat. Thanks REL
First, a disclaimer, I have never harvested wild mustard. I suggest that you check with a local expert before you eat anything you have not grown yourself. Mustard is considered an annoying agricultural weed in some communities so also check that the plants you have your eye on have not been sprayed with herbicides of any kind. That said, mustard seed is harvested from the pods after they have matured. The pods shatter to reveal the seeds. Commercially they are often dried mechanically. If you are going to use them to make mustard right away, I don't see any need to dry them at all. We soak the dried ones overnight before making mustard to reconstitute them.
Hello. Could you tell me if there is a difference between "dry" mustard and "ground" mustard. Can they be interchanged in
recipes? The aroma of dry mustard is quite stronger and more pungent than the ground mustard I purchased. Thank you. LD
Dry mustard, mustard flour and ground mustard are all the same thing--powdered mustard seeds. This product has no real aroma or taste until some sort of liquid is introduced. Read more on the subject of mustard at "All About Mustard."
Hi, I live in Israel and the wild mustard plants have just begun to bloom. Can a good mustard be made solely from the fresh seeds that grow indigenously, or do I need to supplement with store-bought flour and/or other types of mustard seeds? Thank you, I
I did some surfing on the subject and sure enough, wild mustard is as good as cultivated mustard for condiment making. One thing to know, here in the States wild mustard is considered a pesky weed. You might want to check
with local agricultural authorities to make sure the mustard in your area hasn't been sprayed with any sort of chemical control or other inedible and undesirable substances.
Hello: Your web page is great. I am intrigued by mustard making and am just beginning to explore the possibilities. One thing I cannot find on your (or anyone's) webpage is: what is mustard flour? How do you make it? Or do you buy it? Is it the same thing as dry mustard? Any advice is appreciated. Thank you, AM
Mustard flour, dry mustard, ground mustard--these are all different name for the same thing. Have you seen the article "All About Mustard?"
Hi, I have a friend who makes very good mustard and everybody we know is crazy about it. She wants to start selling it, but she has a hard time to find out what is the required ph level and where do you find an equipment that measures it? Any help would be appreciated. Thank you very much. T
Your friend should contact the local health department with these questions and more about what will be required to prepare and sell her product. I don't suppose she'd like to share the recipe?
How long do your mustard recipes keep? If they are preserved in sterlized jars? I would like to make some as Christmas gifts. Thanks! C
I tried to replicate those traditional neon mustard recipes (French's). Anyways, after boiling it for three times as long with three times the vinegar, sugar and salt, the BITTER flavor is still there and it's still a bit hot and spicy! How do French's produce non-bitter neon mustard? Is the chemical processing, acid-base washes, or msg or what???? AE
The flavor of your homemade mustard may mellow after it has aged a few days or weeks. I'm sure the French's recipe
is a well-guarded secret but I'd be willing to bet that the "neon" color comes from turmeric.
Hello, I was inquiring as to whether you can double or triple your homemade mustard recipes (make in bulk?). Your reply will be appreciated. Thank You. OW
Sounds like you are thinking about making gifts. The recipes would double or triple without a hitch. For information about aging, storing and shelf life, see the cook's tip on the More Tips page.
I am a real novice at making mustard at home. I have a lot of food allergies and cannot use 90 percent of the commercially prepared mustards for this reason. My attempts to make my own mustard have been dismal failures. Mostly, the mustard I have made was bitter and, no matter how long I left it to cure at room temperature, it stayed bitter and not good. I have only used mustard flour and have not tried to make mustard using the seeds. Can you help me? I have sometimes found commercially prepared mustard that I could tolerate (even without vinegar), and it was really tasty, but then it is discontinued. Thank you for any help you can give me. AN
I would definitely suggest trying to make your own mustard with whole seed. You might also try making the recipes the you have prepared in the past with less of the mustard flour. It may just be just too much of the mustard flavor for your own taste.
I recently made cooked Dizon mustard. As per instructions, I filled and sealed the jars, then set it aside to 'age.' However, the mustards have all separated. What did I do wrong? JB
I'm not an expert on canning so I can't say for sure. Since this procedure should be done with precision perhaps you could call the home economist at your local agricultural extension office. These folks are experts and should be able to answer all of your questions. Click here for a map that links you to offices throughout the United States.
Hi, Your site is full of information. It was just what I was looking for. You suggested that the homemade mustards would hold for only a short period of time. How would I process, say, your 'beer-thyme' mustard for shelf display? Thanks from Canada. B
Glad you have found the site useful! I have no personal experience with canning but you could certainly follow regular safety procedures for processing to make your mustards shelf-stable. You might find Homecanning.com useful as it displays information in both US and Canadian versions. A terrific book on this subject is Putting Food By.
Hello, I am very interested in making mustard and would like to place them in gift baskets. Is there something I can do to avoid refrigeration and to have them preserved longer than 4 weeks? Thank you. PK
Although I haven't tried keeping homemade mustards out of the refrigerator for any length of time, here's a quote from The Mustard Store: "Remember that by crushing the mustard seed, you have just released its volatile oils. Therefore, your newly prepared mustard is at its most pungent state, hot and bitey. Its quite like Chinese hot mustard that is made up just before it is served. At this point, if you prefer this degree of pungency, refrigerate your mustard when you have finished transferring it to a clean sterile jar. Refrigeration retards the decrease in pungency. For a milder
mustard, allow it to age, unrefrigerated." Hope this helps. There is nothing better than handmade gifts!
I am hoping that you can help me. I have just been
diagnosis with Celiac Disease, which means I cannot
have any products that contain gluten. Any one of my
favorite products contains Coleman's Mustard Flour. So
my question to you is - do you know if this mustard
flour contains any gluten? Any help would be greatly
appreciated. Thank you, Lisa
hear about your condition. To the best of my
knowledge, mustard flour should be pure and simple
ground mustard seed.