My blog is about how dry mustard can be a great addition to your cooking or other endeavors. I plan to add recipes, tips and tricks, and other interesting information.

I will provide some of the scientific facts behind the use of dry mustard as a spice in order to maybe help you understand why it is so awesome.

I believe that dry mustard has been overlooked by most people and that it should be used more often in cooking. If you find my blog informative or interesting please tell others about it.

Dry mustard is something that everyone should have in their kitchen supplies. We always have it. This blog is about how to use dry mustard for your cooking or whatever other purposes you may have for this useful spice.

Dry Mustard is made from mustard seeds, vinegar, and turmeric. It is shelf stable and can last quite a while without losing its flavor.

Dry mustard comes in two varieties: yellow and white. Yellow is the most common variety used in the US. White dry mustard has a stronger flavor but isn’t as popular because of its strong flavor and because it is more expensive than yellow dry mustard.

You can buy dry mustard at most supermarkets or at specialty food stores/gourmet shops. If you are unable to find it locally, you can order it online at Amazon or Ebay.

Useful Sites:

The Spice House http://www.thespicehouse.com/products/dry_mustard_extra_strong_1_lb_-1179 ‘s  The Spice House’s Dry Mustard page includes recipes for a variety of things including sauces, salad dressings, dips, marinades and glazes.

McCormick’s Dry Mustard Page http://www.mccormickg

Dry mustard is a spice that can be used in cooking, or in other ways. It is a spice that can add flavor to many of the foods we eat. Dry mustard is also used by some people to help with cold symptoms and coughs.

Taste:Dry mustard, when you taste it, has a pungent, spicy flavor. It can add a unique flavor to many different foods you cook. For example, dry mustard can be added to your macaroni and cheese recipe or chili recipe for added flavor. You can mix dry mustard into barbecue sauce for chicken wings for an added kick of flavor. Adding dry mustard to scrambled eggs will give them a unique flavor that everyone will enjoy.

For some people, adding dry mustard to water (1 TBSP per cup) may help with their cold and cough symptoms. The pungent smell of the dry mustard may help clear nasal and sinus passages so they feel better.*

Now, I don’t know about you, but when I make some sort of delicious dinner, I do not want to serve it with a side of extremely spicy mustard. And yet, if there’s one thing that will bring out the flavor in a dish, it’s probably dry mustard.

Thing is, dry mustard is really good stuff. It’s kind of like salt: when you first taste it on its own, it’s really bitter and weird. But then it brings out the flavor of the things around it.

And if you’re a programmer who likes to make your code better by adding comments to explain what’s going on and why you did things a certain way, it’s super useful for that too!

Dry mustard is a spice that can be used in cooking. It is formed by grinding the seeds of various mustard plants. Dry mustard has a pungent, sharp flavor and aroma. It is commonly mixed with salt and pepper to season meats and other foods.

Dry mustard comes from the seeds of the plant Brassica alba. There are several varieties of dry mustard including yellow, brown, white, and Chinese (also known as Oriental or Indian) mustard.

The History of Mustard

The first written mention of this spice dates back to the ancient Egyptians around 3000 BC. Since then it was often referred to in historical documents throughout the Middle Ages to the 19th century AD. The word mustard comes from Latin sinapi which means “must” or “wine”. The Romans knew the spice under this name because they mixed it with unfermented grape juice (mustum) before using it as a condiment.*

Dry Mustard’s Unique Flavor

The unique flavor and odor of dry mustard results from an aromatic compound called allyl isothiocyanate. This compound gives your food a strong peppery taste that goes well with meats such as beef, lamb, pork, and chicken. Dry mustard also adds flavor to soups and stews

Many foods have a way of collecting on the inside of your cabinets. You will think that you are out of shelf-space, but then find that you still have room for your collection of almost empty jarred condiments.

Mustard is one such condiment, and you might be surprised to learn how many different kinds there are out there. However, since mustard is so often used in cooking, it can be hard to find a place to store these extra jars.

Here are some ideas to help you store your mustard collection in the kind of space-saving way that only an expert on cooking condiments like myself could come up with:

1) The Spice Rack: This traditional method is good for storing dry mustard because it has a very long shelf life. Dry mustard does not go bad and can last for many years if kept away from moisture and heat. Also, keep in mind that most spice racks do not use glass bottles because glass reacts with vinegar and absorbs it, making the vinegar taste strange. My advice is to go with plastic containers for this method if you do not have a large enough sectional spice rack to hold the amount of dry mustard you have. If you have a larger one, then glass is fine if you don’t mind cleaning it more

On the off chance that you’ve never heard of it, mustard oil is a type of vegetable oil made from mustard seeds. It’s an essential ingredient in most Indian cuisines, where it’s a major component of many sauces and curries.

I’ve been using mustard oil for years as part of my cooking. It adds a sort of sharpness to the food that I really enjoy. The problem is that it gives me a killer migraine if I eat too much of it–which is why I started making my own mustard oil paste.