Colman's, Dry Mustard Powder, 4 oz | Hot & Tangy | Grilling, Dips, Dressings, Marinades | All Natural | Kosher | Low-Calorie | Imported from the United Kingdom

Mix with ice cold water to the consistency of regular mustard and then let it set for just a couple minutes then stir some more to make sure all the powder gets wet. This is one of the the best mustard powders I have tried.

Equal parts dry scoop to water, let it sit for 10 mins, Boom! Wasabi strength and flavor profile. Great stuff! Will buy again. No it doesn't taste like American mustard, nothing close to it.

If you just put some on your tongue it seems mild. The thing is, it takes a while for the flavor to develop. The spicy bite and nose-tickling of mustard, horseradish, wasabi, and fresh garlic is the result of a natural compound called allyl isothiocyanate (I had to look that up on Wikipedia). This stuff has LOTS of it, but it doesn't kick into action until you mix this with some water and let it sit for a while. Then you end up with about the spiciest mustard you can make. If you're not looking for an explosively tasty sandwich spread, you can use this in any recipe that calls for mustard powder or mustard seed, though if the latter I would also add some actual mustard seeds, since the popping crunch of them is part of the intended recipe results. But most of them are bland. So, adding this Colman's powder will make it very much not bland, especially if you pre-mix it and let it sit for 15 minutes or so. Mustard is used in various quantities in a large array of African, European, Middle Eastern and Asian dishes, so this is good to have around. Added in reasonable quantities, it can really add a certain "je ne sais quoi" to stir fry, curry, and other multi-spice dishes. People may not be able to tell why yours stands out, but it'll be memorable. Anyway, I never buy any mustard powder but this one. It's the standard by which others are measured.

Follow the package directions, especially about the resting period, and you'll have some delicious HOT mustard.

perfect for my recipe

It's a necessary product in the well stocked kitchen along with other common things that are not daily put to use. One legitimately wonders, how does anybody actually love it? Insofar as that would be like loving something akin to a chemical or perhaps a product like ammonia -- I cannot say I love it. But on the mustard spectrum, meaning judging it by it's own internal metrics, it's both a classic and it's fresh and it's fine. I do perhaps love the bottle and history. But what is love? It is not a garden rose, in this case, whereupon one claims sensual love and adoration. It is not something by another name either is it? Consequently, I want to give it 4.5 stars. However, using the chemist's SI system of numerical rounding to the nearest whole even number, whereby 5 is odd and 4 is even, it gets 4 stars herein but not 5 stars, if you please. It's a pretty big package too. So unless you're using a lot the smaller size is best. Then, one buys a new one annually. I think a tiny pinch of mustard adds to the complex flavor profile of a lot of dishes. But for the love of g0d, please use it sparingly. By a pinch, i mean maybe a 1/48 to 1/32 of a teaspoon in a dish of 4 servings of broccoli along with the same tiny amount of nutmeg, and heartfelt grind of pepper, and then a about teaspoon of finely ground salt. I feel that such an example of how to properly use it was worthwhile. To overuse it is to risk ruin to a dish. Seasoning that way, the food is delicious without being noticed as such. It's an art to use it sparingly like that. One the other end of the spectrum, and although I am vegan, a fast way to ruin a fine 5 pound beef roast in the over would be to add a teaspoon of this mustard to the gravy. Therefore, 4 ounces would be enough to prepare food for an army of 10,000 if using it the way I do. I suppose some adventurous souls make a mean liquid killer mustard by adding water, vinegar and a pinch of salt. Good luck with that. I don't eat anything it goes on that way.

Just what I ordered

Great

Colman's Original English Mustard Powder hat sich als unverzichtbare Zutat in meiner Küche erwiesen. Die 113g-Packung bietet nicht nur einen großzügigen Vorrat, sondern auch den authentischen Geschmack von englischem Senf in Pulverform. Die vielseitige Anwendungsmöglichkeit dieses Senfpulvers hat mich beeindruckt. Es lässt sich mühelos in Saucen, Marinaden und Dressings einrühren und verleiht diesen eine unverkennbare würzige Note. Die Möglichkeit, die Schärfe nach eigenem Geschmack zu dosieren, macht dieses Senfpulver besonders flexibel. Die Qualität des Senfs entspricht den hohen Standards, die man von Colman's erwartet. Der Geschmack ist intensiv, scharf und authentisch, genau wie man es von einem Original English Mustard erwartet. Die luftdichte Verpackung sorgt dafür, dass das Aroma lange erhalten bleibt. Die handliche Größe der Packung macht es einfach, das Senfpulver zu lagern und bei Bedarf zu verwenden. Die klaren Anweisungen auf der Verpackung helfen auch Ungeübten, das Senfpulver problemlos zu rehydrieren. Insgesamt bin ich mit Colman's Original English Mustard Powder äußerst zufrieden. Es ist ein Muss für alle, die den würzigen Geschmack von echtem englischem Senf schätzen. Die hohe Qualität, die vielseitige Anwendung und die großzügige Packungsgröße machen dieses Produkt zu einem Favoriten in meiner Gewürzsammlung.

For those who love strong mustard

Adoro il sapore della senape e questa non è molto forte, quindi la utilizzo molto spesso, sia quando cucino la carne che nella pasta al forno che in diversi tipi di salse. Il sapore leggermente amaro riesce a farmi apprezzare maggiormente anche le verdure al vapore o cotte in padella, come zucchine, carote e tutto ciò che ha un sapore dolciastro. Davvero buona!

Items price is very best

La boite que j'ai reçu est parfaitement conforme, et la poudre de moutarde est vraiment une bonne alternative d'épices! La chose qui m'a surprise? C'est lorsque j'ai ouvert la boite pour la première fois, elle était tellement remplie à ras bord de poudre de moutarde que je m'en suis mis partout, donc faites attention d'ouvrir délicatement!