Dry mustard, ground mustard, mustard flour, ground mustard seed, and dry mustard powder are all interchangeable names. They refer to the ground seeds of any of the various mustard plant species.
Mustard powder is a versatile spice with a spicy flavour that can be used in a variety of meat, fish, chicken, and vegetable recipes. The numerous types of mustard arise from distinct mustard plants.
The white or yellow mustard seeds are the most common and have the mildest flavour. Yellow mustards are common at baseball stadiums.
Brown or Asian mustard seeds have a stronger flavour and are utilised in pickling as well as the production of European and Chinese mustards.
The smallest and most pungent of the three mustard seeds, black mustard seeds are rarely seen since they are difficult to grow and have been mainly displaced in the market by the brown variant.
It’s also possible to combine mustard seeds. White and brown mustard seeds are commonly used in English mustards, for example. Mustard greens are the leaves of the mustard plant that are used in several cuisines.
Mustard seeds can be kept in a cool, dry place for up to a year. Mustard powder or ground mustard can be kept for up to six months.
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