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Mustard powder is produced by the milling of the interior portion (endosperm) of the highest quality grades of Yellow Mustard Seeds (Brassica Hirta) and Oriental Mustard Seed (B. Juncea), from which the outer hulls (bran) have been removed and with none of the fixed oils removed. The powder has no aroma when dry, but a hot pungent flavour is released when mixed with water, taking about 10 minutes for the flavour to fully develop, the powder can help emulsify liquids, (water and oil), so is an ideal ingredient to include in recipes for homemade salad dressings and mayonnaise, other usages include flavouring meat/fish, spicing up gravies, stews, curries, blending with honey as a marinade, homemade mustard sauces and pickling.


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