Mustard Powder (CF)

Mustard Powder (CF)

Product Name: Горчица порошок, Sinapis alba / Brassica juncea / Brassica nigra, Mustard Powder, Senfpulver, Poudre de moutarde, Polvo de mostaza, ผงมัสตาร์ด, Mostaza en polvo, Горчица в порошке

Synonyms: dry mustard, ground mustard, hot powder, mustard seasoning.

Used Parts: seeds (powder from mustard seeds).

Nutritional Value of the Product: proteins, fats, carbohydrates, fiber, omega-3 fatty acids, calcium, magnesium, iron, zinc, copper, selenium, B vitamins, vitamin E.

Main Beneficial Properties of the Product: anti-inflammatory action, antioxidant effect, stimulation of digestion, mild antimicrobial effect, support of metabolism, warming effect, improvement of blood circulation.

Beneficial for Conditions: dyspepsia (K30), hypoacid gastritis (K29.5), biliary dyskinesia (K83.4), hyperlipidemia (E78.5), obesity (E66), atherosclerosis (I70), rheumatoid arthritis (M06.9), type 2 diabetes mellitus (E11).

Contraindicated for Conditions: mustard allergy (T78.1), hyperacid gastritis (K29.4), gastric and duodenal ulcer (K25—K26), chronic renal failure (N18), gout (M10), irritable bowel syndrome with diarrhea (K58.0).

Culinary Use: seasoning for meat and fish, marinades, sauces, dressings, mayonnaise, dry spice mixes, bread baking, vegetable pickling, spicy beverages.

Forms and Processed Products: powder, flour, mustard oil, paste, whole grain mustard, pickled seeds.

Geography of Use and Dietary Traditions

Mustard Powder has been known as a spice since ancient times, its seeds were used in ancient Greece and Rome. In Europe from the Middle Ages, mustard powder became an integral part of French, German, and English cuisine, where it was used for making sauces, marinades, and meat dishes. In India and South Asian countries, mustard is used as powder and oil, is part of traditional seasonings like curry, and is used for frying. In China and Korea, mustard seeds and powder are used in sauces, spicy pastes, and as a warming seasoning. In Russia and the post-Soviet space, dry mustard is used not only in cooking but also as a folk remedy in the form of mustard plasters. The modern use of mustard covers all continents: from American hot dogs and barbecue sauces to Japanese and Thai spicy seasonings. The product has firmly entered the world's gastronomic tradition, retaining both culinary and medicinal significance.

Toxicity and Food Safety

Mustard Powder is a strong food allergen and can cause skin and respiratory reactions in sensitive individuals. Excessive consumption may cause irritation of the gastric and intestinal mucosa. Antinutrients are represented by glucosinolates, which in large doses can suppress thyroid function. When consumed in normal amounts, the product is safe.

Product Composition: mustard 100% (powder from mustard seeds)

Preparation of Original Natural Sauces

Classic Mayonnaise with Mustard Powder: thick, stable, with a clean taste and natural composition.

Ingredients (for 220—250 g): 1 fresh chicken yolk or 20 g pasteurized yolk, mustard powder 1 tsp level (3—4 g), room temperature water 1 tbsp for activating the mustard, freshly squeezed lemon juice 1 tbsp or white wine vinegar 1 tbsp, neutral refined vegetable oil 180—200 ml, sugar 0.5 tsp, salt 1/3 tsp, white pepper a pinch, optional extra virgin olive oil 1—2 tbsp for aroma.

Mustard Preparation: mix the powder with water and half of the lemon juice or vinegar into a paste, let stand for 10—15 minutes to release the aroma and "bind" the pungency.

Preparation Technique (whisk): bring all ingredients to room temperature beforehand, combine yolk, salt, sugar, and prepared mustard in a bowl, whisk until smooth, start adding oil in a thin stream while constantly whisking, as it thickens alternate oil and the remaining lemon juice or vinegar, whisk to a thick emulsion, adjust taste with salt, sugar, and pepper, optionally mix in 1—2 tbsp olive oil.

Preparation Technique (immersion blender, quick method): put yolk, prepared mustard, salt, sugar, all lemon juice or vinegar into a tall narrow glass, pour all the oil on top, lower the blender to the bottom and turn on, holding for 5—7 seconds until the emulsion sets, slowly lift the blender up, mix until completely homogeneous.

Texture and Taste Control: too thick — add 1—2 tsp cold water or juice, too thin — continue whisking and slowly add another 1—2 tbsp oil, not spicy enough — add 1/4 tsp mustard powder, adjust sourness and sweetness to taste.

If the Mayonnaise Separates: in a clean bowl whisk a new yolk, slowly incorporate the separated mass, 1—2 tsp at a time, until the emulsion is restored.

Storage and Safety: use pasteurized yolks for long-term storage, transfer the finished sauce to a sterile jar, store at 0—4 °C, shelf life 3—4 days with fresh yolks and up to 7 days with pasteurized, do not freeze, always use a clean dry spoon.

Variations on the Classic: Provençal — add a pinch of garlic powder and an extra 1 tsp mustard powder, aioli — replace part of the oil with olive oil and add fresh garlic, tartar — mix in finely chopped gherkins, capers, and herbs, honey-mustard — add 1—2 tsp honey and increase mustard powder to 1.5 tsp.

Serving and Use: salads and vinaigrettes, sandwiches and burgers, marinades for poultry and fish, base for remoulade, tartar, ranch sauces, dressing for vegetables and baked potatoes.

Sauce 1. Classic French "Dijon" Sauce Based on Dry Mustard

• Ingredients: mustard powder 2 tbsp, apple cider vinegar 4 tbsp, extra virgin olive oil 3 tbsp, natural honey 1 tsp, sea salt 0.5 tsp, ground white pepper a pinch.
• Preparation Technique: in a bowl combine mustard powder with vinegar and let sit for 15 minutes to develop flavor. Then gradually pour in olive oil, whisking thoroughly until homogeneous. Add honey, salt, and pepper. Let infuse in the refrigerator for at least 2 hours. The sauce is ready to serve with meat, fish, cheeses.

Sauce 2. Mustard-Honey Sauce for Salads

• Ingredients: mustard powder 1 tbsp, linden honey 2 tbsp, freshly squeezed lemon juice 2 tbsp, olive oil 4 tbsp, garlic 1 clove, salt and black pepper to taste.
• Preparation Technique: dissolve mustard powder with lemon juice to a paste-like consistency. Add honey and minced garlic, mix. Gradually pour in olive oil, whisking. Season with salt and pepper. The sauce is excellent for green salads, grilled vegetables, and chicken.

Sauce 3. Spicy Indian Sauce with Mustard and Yogurt

• Ingredients: mustard powder 1.5 tbsp, natural unsweetened yogurt 150 g, ground coriander 1 tsp, ground turmeric 0.5 tsp, lime juice 2 tbsp, honey 1 tsp, salt to taste, fresh cilantro 1 tbsp.
• Preparation: mix mustard powder with yogurt, add spices and lime juice. Mix until smooth, then add honey and salt. Before serving, garnish with chopped cilantro. The sauce is ideal for Indian snacks, fried vegetables, and rice.

Sauce 4. German Beer Sauce with Mustard

• Ingredients: mustard powder 2 tbsp, dark beer 100 ml, onion 1 pc., butter 20 g, flour 1 tsp, meat broth 150 ml, salt and pepper to taste.
• Preparation: finely chop onion and sauté in butter until translucent. Add flour, quickly stir, and pour in beer with broth. Cook for 5 minutes, add mustard powder and stir until thickened. Season with salt and pepper. The sauce is traditionally served with sausages, stewed meat, and potatoes.

Sauce 5. American Barbecue Sauce with Mustard

• Ingredients: mustard powder 2 tbsp, tomato paste 150 g, apple cider vinegar 3 tbsp, honey or molasses 2 tbsp, smoked paprika 1 tsp, dried garlic 1 tsp, soy sauce 1 tbsp, salt and pepper to taste.
• Preparation Technique: combine tomato paste, vinegar, and honey, stir. Add mustard powder, spices, and soy sauce. Simmer over low heat for 10 minutes, stirring constantly. The sauce is suitable for marinating and glazing meat, ribs, wings, and grilled vegetables.

Sauce 6. Mediterranean Sauce with Olives and Mustard

• Ingredients: mustard powder 1 tbsp, pitted green olives 100 g, lemon juice 1 tbsp, olive oil 3 tbsp, garlic 1 clove, dried oregano 0.5 tsp, salt and pepper to taste.
• Preparation Technique: blend olives and garlic into a purée. Add lemon juice, mustard powder, oil, and oregano. Blend with a blender until creamy. The sauce is perfect for fish, seafood, and vegetables.