Description
Ground mustard seed has a sharp, pungent flavor with a hint of heat. It’s commonly used in salad dressings, marinades, and condiments like mustard sauce, adding a zesty kick to dishes. It is a must-have spice in summer sausage, many Polish sausage recipes and is also used when pickling vegetables.
Flavor Profile
Ground Mustard Seed has a pungent, sharp, and slightly spicy flavor with a distinct tanginess. It’s known for its bold, zesty kick.
Uses
- Mustard Condiment: you can Mix it with water, vinegar, and other flavorings to make your own homemade mustard sauce.
- Salad Dressings: you can add a pinch to salad dressings for an extra zesty kick.
- Marinades: Incorporate ground Mustard Seed into marinades for meats, especially pork and chicken, to infuse them with a sharp, tangy flavor.
- Pickling: Use it in pickling brines for vegetables, providing a distinctive tangy taste to preserved foods.
- Spice Blends: Combine it with other spices to create custom blends for rubs, sauces, and marinades.
- Sauces and Gravies: Use it to enhance the flavor of sauces, gravies, and dips.
- Curries and Indian Cuisine: it is a key ingredient in many Indian dishes for adding depth and heat.
Start with a small amount of ground Mustard Seed and adjust to your taste preference.
Product Details:
- Net weight: 13oz. (368g)
Also available: Whole Mustard Seed
Ken Burke (verified owner) –
great product at a very good price
[email protected] (verified owner) –
The spices I’ve purchased over the years, from
Sausage Maker are ALWAYS very good. I’m pleased with their products, and their service.
kim gibson (verified owner) –
great.
Owen Anderson (verified owner) –
Excellent quality
Mark Huitsing (verified owner) –
Quality spice
Jerry Harrison (verified owner) –
I ground the seeds and mixed in sausage.Tastes very good
Gordon Mundt (verified owner) –
product was as expected
ALBERT GRANDE (verified owner) –
Melanie Frederick (verified owner) –
Neal Duncan (verified owner) –
Constance Rae Nielsen (verified owner) –
Robert Tartaglia (verified owner) –
I used both the mustard seed and the hot red pepper on Saturday to make some jalapeno cheddar sausage and I also put some hot red pepper in a swiss receipe that I got from an old uncle. all turned out good.
One question that I have and that is, ” how many pounds of sausage can you put in your drying chamber?”
Ronnie Brown (verified owner) –
Christopher Galer (verified owner) –
tim toth (verified owner) –
Shawn Sarver (verified owner) –
susie wilson (verified owner) –
they are perfect and the flavor is great
JEFFREY ROBERTS (verified owner) –
well packaged product
Dennis Peters (verified owner) –
Margaret Guzewich (verified owner) –
Great place to buy spices
David Leonard (verified owner) –
Brant Lindsey (verified owner) –
I purchased this for making my own seasoning and rub mixes and it is exactly what I was looking for and works great.
FRED AND BARB ECHTNER (verified owner) –
robert zunk (verified owner) –
Bryan Hess (verified owner) –
A must have for sausage making.
Mike Stadler (verified owner) –
Todd Forsythe (verified owner) –
Anthony Kedrowski (verified owner) –
Marty (verified owner) –
I’m always pleased with the value of the ingredients that I get from The Sausage Maker!
AARON CORY (verified owner) –