WHAT IS GROUND MUSTARD?
Ground mustard is a fine powder derived from the ground seeds of a mustard plant. It's an incredibly versatile spice that can be used in many recipes for an added tangy heat. Plus, it's an excellent substitute for recipes that call for Dijon or whole-grain mustard. When using ground mustard in your cooking, the possibilities are endless. You can add it to your salad dressing or use it as a base for marinades for chicken or pork. It's also great as a dry rub for beef or a seasoning for roasted vegetables. Ground mustard is a great go-to whenever you want a clean, fresh aroma with a bit of heat.
Learn more about this unique spice and how to use it in the kitchen.
WHAT IS GROUND MUSTARD USED FOR?
Ground mustard is a versatile spice that can be used in almost any savory dish for an added kick. It's a popular spice in traditional French, English, and Indian cuisines. Ground mustard is commonly used in recipes for dressings, marinades, and sauces for added depth and flavor. Another delicious way to use it is by adding it to your macaroni and cheese for extra heat.
WHAT DOES GROUND MUSTARD TASTE LIKE?
Ground mustard has an intense aroma with a sharp, hot, and slightly bitter taste. Similar to horseradish, ground mustard can awaken your senses and make your sinuses tingle. When added to sauces, dressings, rubs, and marinades, it adds depth and complexity to the flavors. In small quantities, it can enhance the natural taste of food, while in more significant amounts, it can dominate and overpower other flavors.
IS DRIED MUSTARD THE SAME AS GROUND MUSTARD?
Dried mustard and ground mustard are the same spice. You can make your own ground (or powdered) mustard by grinding mustard seeds in a spice grinder, coffee grinder, or mortar and pestle.
POWDERED MUSTARD VS. GROUND MUSTARD
Powdered mustard is another name used for ground mustard, a spice made from ground mustard seeds.
GROUND MUSTARD VS. MUSTARD SEED
Ground mustard results from grinding mustard seeds until a powdery consistency is achieved. While both versions of the spics will provide you with a spicy, bitter taste, mustard seeds tend to be more potent than ground mustard.
WHAT PAIRS WELL WITH GROUND MUSTARD?
Ground mustard pairs well with other commonly used spices, such as cumin, pepper, dill, paprika, turmeric, and parsley. It also makes a great addition to several other ingredients, such as:
- Meat: Ground mustard is an excellent addition to many meat dishes. It goes well with pork, chicken, beef, and seafood, taking their flavor profile to the next level. You can add ground mustard to rubs and marinades for your meats before cooking them for an added kick.
- Vegetables: You can add ground mustard to your vegetable dishes to give them a bit of heat. It goes well with roasted vegetables, asparagus, carrots, and potatoes. Mix ground mustard with olive oil, salt, and pepper, then toss your vegetables into the mixture before roasting them.
- Sauces and Dips: Ground mustard is an essential ingredient in many sauces and dips. It is often used in BBQ, honey, and Dijon mustard sauce. You can mix ground mustard with mayonnaise, sour cream, or Greek yogurt to make a delicious dip for your chips, veggies, or pretzels. Add ground mustard to your mac and cheese sauce or mashed potato gravy to give it a tangy taste.
- Beverages: Believe it or not, ground mustard is a tasty addition to some beverage recipes. You can add it to your bloody mary mix for a little bit of spice. Or, you can combine it with salt, McCormick chili powder, and cayenne pepper to create a delicious rim for your beer or margarita.
WHAT IS A SUBSTITUTE FOR GROUND MUSTARD?
Dijon mustard is the best substitute for ground mustard because they are similar in flavor. Use one tablespoon for each teaspoon of ground mustard whenever you're in a pinch and need a replacement. A second option you can use is turmeric. Turmeric has a similar color and taste to dry mustard but won't be as spicy. You can use the exact measurements as the recipe calls for ground mustard.
ARE THERE ANY GROUND MUSTARD FUN FACTS?
In 12th century England, mustard seed was always kept on the table, along with a mortar and pestle, so diners could grind it into powder and add it to their food. It wasn't until the 18th century that mustard seed was sold commercially as a powder for seasoning or to make prepared mustard.
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