Commercial “mustard powder” is a blend of oriental mustard (Brassica juncea) and white mustard (Sinapsis alba) in the proportions necessary to produce the level of pungency and flavor required.
The mustard seeds are ground to form a powder that is used as a condiment and as flavoring in numerous dishes.
Mustard was the major Sumerian condiment. The great healing vitues of mustard have been extolled by numerous civilizations for thousands of years. It is consumes in the form of the prepared mustard condiment.
The final product usually contains added wheat flour or starch to act as an anti-caking agent. Ground turmeric has been used as a coloring agent to improve its yellow appearance.
Mustard powder are increasingly being used in cooking and in processed prepackaged foods as a seasoning or flavoring agent, emulsifier and water binding agent for texture control.
Dried mustard powder itself does not exhibit a very strongly quality, mixing it with water catalyses an enzymatic process that greatly enhances its pungency and heat.
In order to reduce its sharp flavor, an addition of hot water or an acidic substance such as vinegar will stop the enzymatic process.
Mustard Powder
