Super - Crazy - Hot Mustard ???

[prana]

I tried making mustard out of the ingredients found on the back of a bottle in a natural food store. The ingredients were apple cider vinegar, yellow mustard, turmeric, and sea salt.

After grinding some organic yellow mustard seeds in the coffee grinder and adding a bit of the mentioned ingredients, the look of the mustard was perfect. Upon trying a bit of the mustard, however, my mouth was burning. The stuff tasted like a super hot horseradish. Why did this happen?

I would like to have some mustard that tastes like the mustard I'm used to - got any suggestions?

[kyrie]

I'm sorry you had fire coming out of your mouth and ears, but this is what real mustard, the homemade version is like. Mustard is naturally very incredibly hot, in fact you can get commercial versions that are as hot as the "wasabi" paste you get in sushi restaurants.

By the way that wasabi paste is a fake. The real wasabi is a vegetable, as is really hot as hell, and raw to boot.

Good luck,

Carla.

[Gwendolene]

I made Chinese style hot mustard today using mustard seeds ground extra fine and cold water to thin. Used it as a veggie dip, tasted fabulous and got me through my Chinese food cravings!!

[rawpriestess]

I believe that the mustard in the stores, uses the mustard leaf as a base, as it is hot, but not as hot as the seeds, the old time mustard was HOT like horseradish, that is how my grampa ate it, and we grew up with super hot spicey mustard too.

The stuff in the yellow bottles, is some strange alien life form as far as I can tell, I LOVE real mustard, thick heavy, hot delicious stuff.

We grow our own mustard, and eat the leaves, then you just let it go to seed, and then let the pods dry naturally on the vine, then put a huge garbage sack around the plant (it grows about 6 feet tall) and then cut the stems, with the plant inside the garbage bag, then turn upside down, and shake like crazy, and you have your own mustard seeds, it's so easy, and it makes alot of mustard, we just keep the seeds in a jar, and make mustard as we need it,

even when I was eating SAD, I made my own condiments, there is nothing as blank as bottled, store bought condiments, UGH!!!

[Drawn]

My first attempt at making a simple honey mustard dressing ruined my whole salad; and I like things hot and spicey. I tasted it before putting it on my salad and it was great but the cummulative heat after about three bites had me in pain. LOL funny now, painful then.

[rawpriestess]

you know, I think they use wheat in mustard to make it thick and extend it, so it's not so hot, don't know where I know this from, but I seem to remember hearing it somewhere, could be from my Grandma who taught me a little about cooking and food flavors and texture, that was a big part of cooking, my mom was a pretty horrible cook. YIKES!!!, I can still remember her boiled chicken legs. UGH!!

[prana]

All of the mustard ingredients that I read on the back of the bottles (in the natural food section and regular) said that they used mustard seed and none of them mentioned wheat.

Oh well. Guess that I'll skip out on the mustard.

[Mookie]

I think you should try using a little less mustard seed. This may make it a little less hot and maybe more tolerable.