[Sca-cooks] Mustard powder

[Terry Decker]

It's not quite that simple.  Within a seed type, most mustard powders are 
very similar although there are some variations depending on where they are 
grown (although, I'm still trying to figure out how Coleman's produced that 
tongue blasting yellow I once tried).

Are you trying to prepare mustard condiment or are you using the powder as a 
spice for other dishes?  I'm going to assume condiment at this point.  And 
it would be nice to know the recipe(s) you are using.

There are basically three types of mustard seed available, yellow (white) 
(Sinapis alba), brown (Brassica juncea) and black (Brassica nigra) and they 
tend to be classed in pungency in that order.  Flavor and bite of the 
mustard powder is produced by enzymes in the seed.

In preparation, applying heat or increasing acidity of the liquid will 
reduce the pungency.  In other words, if you want a hot mustard use cold 
water, if you want milder mustard try hot vinegar or wine.  Different 
vinegars will produce different tastes.  Remember that most of the mild 
commercial mustards replace mustard powder with tumeric to reduce the 
pungency  Also, most commercial mustards add "spices" to modify the flavor. 
To cut bitterness, you might wish to try adding a little sugar.

My experience, admittedly limited to three period recipes, has been that 
period mustards are generally more pungent than commercial mustards and that 
all freshly made mustards have a harsh edge to them that requires aging for 
two or three months.

You might check Stefan's Florilegium for other thoughts on your problem: 
http://www.florilegium.org/files/FOOD-CONDIMENTS/mustard-msg.html .

Bear


I am looking for a mustard powder that doesn't have the harsh aftertaste and
bitterness. I have used Penzeys and Atlantic Spice.



Gwyneth