Unlike most other aromatic spices, Ground Mustard has no aroma when dry.
It must be moistened for about 10 minutes to develop its sharp, hot, tangy flavor.
Specially made for chefs to inspire extraordinary menus and deliver consistent recipes.
Mustard is derived from two commercially important classes of herbs: Brassica hirta that produces white or yellow seeds; and Brassica juncea that produces brown and Oriental seeds..
Great to use in cheese souffl», cheese spreads and sauces, deviled eggs, meatballs, ham spread, ham glaze, beef, sausage, and cold meat.