Sharing the same chemical characteristics of the more popular brown mustard. While the characteristics are the same the oil content is higher in the oriental mustard powder. Often used in Chinese cooking it’s also found in the mustard at your local Chinese restaurant, English hot mustard and in some Dijon and German mustards as well. You'll also find it used to flavor vinegars and in pickling spices.
Where to Use
To make your own hot mustard in a normal thickness, use 8 parts powder to 7 parts liquid. Mustard is very hot when it is first blended. If you prefer a milder mustard, store at room temperature for about 6-8 weeks, 5-6 weeks for a medium heat mustard and 3-4 weeks for hot. Once you have reached your desired heat level place in the refrigerator as refrigeration halts the mellowing process almost immediately.
You can also use it as a substitute in any recipe that calls for mustard powder when you want some serious kick added and it works well in combination with other warm spices such as black pepper, white pepper and chiles.
This powder features a mercurial oil that produces a sharp bite and aroma that is often described as similar to horseradish where the sensation quickly overwhelms the sinuses.
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