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Mustard Q&A

 

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 pungency loss.
 
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 help? R
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 up? GB
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.
 

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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 advice, MB
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 seeds.
 
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 uncertain.
 
Is Chinese hot mustard powder the same thing as ground mustard? JD
Botanically, Oriental 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 viable.
 
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 you-DW
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, thanks. DD

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. The book Gourmet Mustards  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 necessary.
 
 
I came across an "authentic" recipe for Dijon calling for hulled brown mustard powder, verjuice, and other ingredients, but I have been completely 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 Dijon.

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! Im wondering if you could tell me if it is normal for mustard seed to have a strange odour after soaking? Id appreciate any advise you can give me on this matter. Thanks in anticipation, RM
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 liquid.
 
Are mustard seeds good for sprouting? Are they edible? AM
According to 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 quite hot!
 
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? Thanks. RT
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 help. AK
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
We talk about this on the More Tips and Hints Page. Please see the Cook's Tip titled "Mustard."
 
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 coffee grinder.
 
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? DM
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 at Home?"
 
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 arena.
 
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 sounds delicious.
 
What is the difference between ground mustard and mustard flour? G
Not a thing. Read more at "All About Mustard."
 
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
Interesting question. 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 Gourmet Mustards  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
Please see the Mustard entry on the More Hints and Tips Page.
 
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.
 You have 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
Although I have never tried canning the mustard recipes on this site they should last for several months. You would want to use dried herbs rather than fresh for the Sun-dried Tomato and Basil Mustard and for the Dilled Honey Mustard. Since the Rosemary-Orange Mustard calls for fresh oranges, it does need to be stored in the refrigerator.
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

Sorry to hear about your condition.  To the best of my knowledge, mustard flour should be pure and simple ground mustard seed. 
 

 

 

 

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1. All About Mustard

2. Making Mustard at Home

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4. Season in Layers

5. A Book Review: Spices

 
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