What Is Dry Mustard?
Dry mustard and ground mustard are indeed the same thing. Both terms refer to mustard seeds that have been ground into a powder. This powder is used in various recipes and can also be used to make prepared mustard, which is a wet condiment that typically includes additional ingredients like vinegar, water, or other liquids and spices.
Prepared mustard is different from dry or ground mustard, as it is a ready-to-use condiment, whereas dry or ground mustard is a powdered spice made from ground mustard seeds.
Featured Answers
Dry mustard and ground mustard refer to the same thing, ground up mustard seed. Dry mustard is typically used in cooking whereas “prepared” mustard, like you might put on a sandwich, is dry mustard with added spices and a liquid, such as water, beer, or vinegar.
Answered from J. Matt Landrum
Dry mustard contrasts prepared mustard which is mixed with liquids like wine or vinegar. Ground mustard contrasts with whole mustard seeds. Ground mustard is always dry, and dry mustard is usually ground because if it were whole, you wouldn’t be able make it prepared.
Answered from kyborn77
Table of Contents
- What is Dry Mustard?
- How is Dry Mustard Made?
- Types of Mustard Seeds Used for Dry Mustard
- Difference Between Dry Mustard and Prepared Mustard
- Culinary Uses for Dry Mustard
- Dry Mustard vs Ground Mustard
- Substitutes for Dry Mustard
- How to Store Dry Mustard
- Health Benefits of Dry Mustard
- Common Questions about Dry Mustard
What is Dry Mustard?
Dry mustard is a spice made from ground mustard seeds. It has a strong, pungent and slightly bitter flavor. Dry mustard needs to be mixed with water or another liquid to fully release its robust flavor and aroma. It is used as a seasoning in many savory dishes.
When people refer to dry mustard, they are talking about pure ground mustard seed, nothing else added. It is a powder ranging in color from bright yellow to tan or brown depending on the type of mustard seed used. The powder is very fine, similar in texture to flour.
Dry mustard is often confused with prepared mustard or powdered mustard. Prepared mustard has other ingredients like vinegar, water, or wine added to ground mustard seeds to make a condiment. Powdered mustard is another term for dry mustard.
How is Dry Mustard Made?
Dry mustard is made by grinding mustard seeds into a fine powder. There are a few steps in the production process:
- Harvesting: Mustard seeds are harvested once they have fully ripened. The seeds are small, round and vary in color from yellowish white to black. Popular varieties used for dry mustard include yellow mustard seeds (also called white or American mustard) and oriental mustard seeds which are darker in color.
- Drying: Next, the seeds are dried which helps enhance their flavor. Drying methods include sun drying, oven drying or dehydration.
- Milling: The mustard seeds undergo milling to grind them into a fine powder. This may be done between heavy stones or using modern milling equipment.[1] Milling the mustard seeds helps release their oils and flavors.
- Sifting: Finally, the ground mustard powder is sifted to remove any large particles. What remains is a super fine, powdery dry mustard.
So dry mustard offered as a spice is simply ground up mustard seeds with no other ingredients added. The pure ground mustard seeds provide a potent and spicy flavor.
Types of Mustard Seeds Used for Dry Mustard
There are three main types of mustard seeds that can be used to produce dry mustard powder:
Yellow Mustard Seeds
Yellow mustard seeds are the most common. Also called white or American mustard, these seeds are the mildest tasting. Yellow mustard powder has a bright yellow color. This is the type used to make American yellow mustard.
Brown Mustard Seeds
Brown or Indian mustard seeds are more pungent than yellow seeds. Powder made from brown mustard seed has a darker tan color. This type is used to make Dijon mustard.
Black Mustard Seeds
Black mustard seeds (also called Oriental mustard) have the most pungent flavor. Powder made from black mustard seed is darker in color. These seeds are used to make English and Chinese mustard.
So the type of mustard seed affects the intensity of the dry mustard powder. Stronger flavored brown or black mustard seeds make ideal dry mustards to use in cooking.
Difference Between Dry Mustard and Prepared Mustard
It's important to understand the difference between dry mustard and prepared mustard that you use as a condiment:
- Dry mustard is pure ground mustard seed mixed with no other ingredients. It has a very intense, spicy flavor.
- Prepared mustard starts with dry mustard powder then other ingredients like water, vinegar, wine, spices and flavorings are added to make a smooth spread or dip. Prepared mustard has a milder flavor than straight dry mustard.
Common types of prepared mustard include yellow mustard, Dijon mustard, whole grain mustard and English mustard. Dry mustard powder is used as the base ingredient which is then mixed with liquids and other flavorings to make these types of prepared mustard.
So in summary:
- Dry mustard = 100% ground mustard seeds
- Prepared mustard = ground mustard seeds + liquid + other ingredients
This makes dry mustard more pungent and spice-forward than prepared mustard.
Culinary Uses for Dry Mustard
Dry mustard powder is a versatile spice used to add zing and flavor to all kinds of savory dishes:
Sauces and Dressings
Mix dry mustard into tomato sauce, bechamel sauce, cheese sauce, salad dressings, marinades and more. It adds a nice bite.
Meat and Vegetables
Sprinkle dry mustard onto meats before cooking or stir into stews, chilies and braised vegetable dishes. It's great with potatoes, green beans, cabbage, Brussels sprouts and cooked greens.
Sandwiches and Dips
Add dry mustard when making sandwiches spreads, tuna salad, chicken salad, macaroni salad and dip. It packs more flavor than prepared mustard.
Pickling and Canning
Add 1-2 teaspoons dry mustard per quart when pickling vegetables or canning meat. It helps prevent bacteria growth.
Baked Goods
Stir dry mustard into baked goods for extra flavor. Try a small amount in cornbread, biscuits, muffins, bread dough, pie dough and yeast rolls.
Start with 1⁄4 to 1⁄2 teaspoon dry mustard for 4-6 servings. Add more to taste, keeping in mind it has a powerful flavor. When cooking, the flavor mellows out. Prepared mustard can be swapped in for dry mustard using about 2-3 times as much.
Dry Mustard vs Ground Mustard
There is no difference between dry mustard and ground mustard. The terms are interchangeable. They both refer to pure mustard powder made from ground mustard seeds with no other ingredients added.
Dry mustard is called “dry” because it contains no moisture. Prepared mustard contains liquid which makes it wet. Ground mustard refers to dry mustard powder produced by grinding dried mustard seeds into a fine powder.
So whether a recipe calls for dry mustard or ground mustard, you can use either without any conversion needed. Both provide that pure, concentrated mustard flavor thanks to being straight mustard seed.
Substitutes for Dry Mustard
If you're out of dry mustard, there are a few good substitutes:
- Prepared mustard: Use 2-3 times the amount of prepared yellow, Dijon or whole grain mustard. Mix it with water first to thin out consistency.
- Wasabi powder: Use equal amount of wasabi powder which offers a similar heat.
- Curry powder: 1/2 the amount of curry powder provides color and warmth.
- Horseradish: Grated fresh horseradish substitute 1:1 for dry mustard.
- Mustard seeds: Whole mustard seeds provide texture and pop. Use equal amount. Grind first for smoother consistency.
- Allspice: A pinch of allspice adds warmth similar to mustard.
For best results, use substitutions in dishes where mustard isn't the sole main flavor but part of a blend. Prepared mustard, horseradish or wasabi work best in dressings, sauces and sandwiches. Spice blends are ideal in cooked dishes like stews or baked goods.
How to Store Dry Mustard
To maintain freshness and flavor of dry mustard powder:
- Keep dry mustard in an airtight container in a cool, dark place away from light and heat. Like with flour or cornmeal, you want to prevent moisture absorption and avoid direct heat exposure.
- Refrigeration is recommended for storage past 3-4 months. The fridge extends shelf life.
- Frozen storage can keep dry mustard viable for 1-2 years. Place it in an airtight container then freeze.
- Smell and taste test older dry mustard. Toss if it smells “off” or has lost its sharp flavor.
- Write the purchase date on the container so you know when you opened it.
- Buy dry mustard in small batches since it loses potency over time. Use within 6 months for the best flavor.
Proper storage keeps dry mustard fresh and prevents premature staleness. An airtight container is key for maintaining its signature brightness and heat.
Health Benefits of Dry Mustard
In addition to providing a flavor boost to foods, dry mustard powder offers some nice health benefits:
- Phytonutrients: Dry mustard is a source of key phytonutrients like glucosinolates and myrosinase which may inhibit cancer cell growth.[2]
- Minerals: It provides minerals such as magnesium, calcium, phosphorus, iron, potassium and selenium. These support bone health, blood health and enzyme function.
- Vitamins: Dry mustard contains B vitamins including niacin, riboflavin, folate and thiamine. B vitamins help convert food into energy.
- Antimicrobial properties: Allyl isothiocyanate found in mustard seeds shows antibacterial and antifungal capabilities in research.[3] This may improve immunity and gut health.
- Anti-inflammatory effects: Mustard seeds have shown potential anti-inflammatory properties which could benefit conditions like arthritis, asthma and heart disease.[4] More research is needed.
So dry mustard provides more than just culinary benefits – it may support your health thanks to its unique phytonutrient, vitamin and mineral content. Of course, you would need to consume it regularly to reap these advantages.
Common Questions about Dry Mustard
Is dry mustard the same as mustard powder?
Yes, dry mustard and mustard powder are the same thing. They both refer to ground mustard seeds with no other ingredients added. The terms are interchangeable.
What's the difference between dry mustard and prepared mustard?
Dry mustard is pure ground mustard seeds whereas prepared mustard starts with dry mustard powder and adds other ingredients like water, vinegar and seasonings. Prepared mustard has a milder flavor.
Does dry mustard need to be refrigerated?
Refrigeration can extend the shelf life of dry mustard to 8-12 months. If keeping it longer than 3 months, it's best to refrigerate for freshness.
What dishes use dry mustard?
Dry mustard is great in sauces, dressings, salads, meats, stews, pickles, baked goods and more. It adds a spicy zing. Start with 1/4 to 1/2 tsp per 4-6 servings.
What are some good dry mustard substitutes?
Prepared mustard, wasabi powder, curry powder, horseradish and mustard seeds can all substitute for dry mustard in a pinch. Use them in dishes where mustard isn't the sole flavor.
Does dry mustard go bad?
Yes, dry mustard can go bad over time. Toss if it smells off, tastes bland or looks discolored. Storing in an airtight container in a cool, dry place extends shelf life.
How long does dry mustard last?
Unopened dry mustard lasts 2-3 years. Once opened, it's best used within 6 months. Refrigeration can extend life to 8-12 months. Freezing keeps it viable for 1-2 years.
Is dry mustard spicy?
Yes, dry mustard has a very spicy, pungent flavor. Prepared mustard is milder. Always start with a small amount of dry mustard and add more to taste.
I hope this comprehensive FAQ helps explain what dry mustard is, how to use it and answers your questions about similarities and differences between dry, ground and prepared mustard. Let me know if you need any clarification or have additional questions!
