I just purchased a dozen 71/2 OZ jars of "Mr. Hot Mustard." "Best If Used By 9/4/09." After that date I assume the "hot" effect is not as strong. However, can the product be safely consumed after the date indicated and, if so, how much longer? BA

We talk about this on the More Tips and Hints Page. Please see the Cook's Tip titled "Mustard."

Hi, I read your Q&A on Mustard and have a question. I love mustard, and purchased a pound of unhulled brown mustard seed from an Indian market. I want to know is their a way for me to decorticate (dehull) the mustard seed myself? I've made quite a few wholegrain mustards and would like to try a regular mustard now. RP

It isn't really a matter of hulls, unless you bought them still in the pods, it is more a matter of grinding. It is tough to achieve the texture of finely milled commercial mustard flour at home but you can grind the seeds in a food processor or coffee grinder.

Hello! I have recently tried to to make homemade mustard for the first time and it came out so bitter! I'm not sure what I did wrong. I was following a recipe for horseradish-honey mustard and it called 4.0 oz of ground mustard but the rest of the dry ingredients were only in tbsp measurements...Is 4 oz an absurd amount of ground mustard to use for one recipe (makes about 2 cups). Can I save the mustard?? Thanks for your help! JS

I wonder if your mustard has improved on its own already. Freshly made mustard is at its most pungent. Left to age at room temperature, for days or even weeks, the taste will mellow. Four ounces is not an unusual amount for a recipe like that.

What makes a mustard sauce bitter sometimes. I make a mustard cream sauce with mustard, white wine and honey and sometimes it turns out bitter? DM

I need more information, like what sort of mustard you are using and if you are cooking the sauce, to be sure but it is likely the mustard. If you are using dry mustard, it's easy to go overboard. A small amount will usually suffice. If you are cooking the sauce and adding prepared mustard, I wonder if maybe the mustard is getting scorched.

We grew our own mustard this year and now what to do? I have sorted the mustard seeds from the garbage seeds, etc and this morning I ground some. I get very fine powder, however the hulls and 'heavier product' of the mustard seed look too good to dispose of. What can you tell me about what I have done and what to do with each product? Also, is it wise to store the ground product or am I better off grinding just what I need and storing the whole seed? S

What a fun project! For a fine, smooth mustard of the Chinese style, you'll probably want to discard the hulls. Many recipes for mustard begin with the whole seed so you can avoid the waste of the parts that look so good to you. I would definitely store the seeds whole. Have you seen the article "Making Mustard at Home?"

Though Coleman's Mustard is gluten friendly it is not wheat free. Coleman's English mustard contains 'wheat flour' which is unsuitable for people with celiacs disease. C

This is a point of confusion when it comes to dry mustard or prepared mustard. My own container of Coleman's dry mustard lists nothing but ground mustard seed on the ingredient list. Naturally, prepared mustard (as you find in a jar as a condiment) will have other ingredients that those on special diets will need to consider.

Can I make a large quantity of mustard and can it? Thx,JM

According to the book "Gourmet Mustards," mustard continues to lose flavor as it is stored at room temperature. The idea is to get the mustard to the heat level that you desire and then refrigerate to maintain that taste. I know this doesn't really explain why we can buy mustard from the shelf at the supermarket but I suppose some sort of technical advance is involved in the processing. You might look into the idea from the canning point of view, I'm afraid I'm a novice in that arena.

Recipe for salad dressing calls for dry mustard. I find I only have mustard seeds and prepared mustard on hand Can I substitute and if so, what quantity? JM

Since it's a salad dressing you could probably get away with using the prepared mustard, maybe twice as much as the measure of dry mustard called for. Otherwise, you could grind the seeds and use an equal amount.

Is it at all possible to eat too much mustard? I am the butt of my family's jokes, as I can go through a large bottle of Coleman's in one week by myself! Thanks! AE

I suppose you might want to consider all the sodium as prepared mustard is often high in salt content. Some folks find too much mustard irritating to their stomach but you probably wouldn't enjoy it so much if you had that problem.

Hi, I really like the valuable information on your web page. I made a batch of red wine mustard with brown seeds, yellow mustard powder, red wine vinegar, red wine, salt and a little water. I really like the texture and flavour but it is very, very hot. I have read about adding olive oil to tone it down but is there a way to make a recipe less hot without it getting too runny from adding extra liquid? Thanks for your help. NH

You may have discovered by now that a bit of time will help tone down the heat. The key is not to refrigerate your concoction until it has reached the degree of pungency you desire. I don't suppose you would like to share your recipe with the Reader Exchange? It sounds delicious.

What is the difference between ground mustard and mustard flour? G

Not a thing. Read more at "All About Mustard."

I am doing a project in industrial hygiene, involving exposure to chemicals. At a dinner party, a friend and I were cooking with mustard seeds and at the same time we turned to watch the seeds burst. Because we were so close to the stove ,we both inhaled the vapours. This resulted in us losing our voices for about 1/2hour,dryness and a scratchy sensation. Do you know of any toxicity ratings for this product? The seeds were white or beige seeds. Thanks PK

Interesting question. Since it is such an important subject, I hesitate to comment because I don't know for sure. I found conflicting information from several of the sources that I checked. While your discomfort was no doubt real, the same sort of reaction can be possible when cooking chiles or grinding horseradish. Let it serve a reminder to all of us that cooking aromas are not always "good."

When I grind up yellow mustard seeds to use for cooking the paste (with water) is inevitably more bitter than the mustard powder paste I obtain from mixing Coleman. Why is this? How can I avoid the bitterness (we use large amounts of mustard in Bengali cooking, Coleman's is getting expensive). MC

I'm not positive on this but I have a couple of ideas. Mustard mellows as it sits unrefrigerated so maybe you could try mixing up your paste a few hours in advance. Or maybe you are using too much. I learned from the Gourmet Mustards  book that whole seeds grind into twice their volume. You might also try using a combination of yellow and brown mustard seeds as the commercial producers do.

I love some of the recipes on your site for home made mustard. I want to make batches for holiday gifts. Can I preserve it in some way? Like putting up vegetables? Or jams? Your help is appreciated! ME

Please see the Mustard entry on the More Hints and Tips Page.

Hi, I have an allergy to vinegar, mushrooms, etc. and wanted to make my own mustard. Can it be made without vinegar? If so, where can I find recipes? Thank you for replying.

You have plenty of options for making mustard sans vinegar. You could try wine, beer or fruit juices. If you really want to get into making your own, I recommend the book Gourmet Mustards.

Hi, I am enquiring into the procedure for making whole grain mustards. As all the recipes you have provided on your site through links say you should blend or food process. This I assume is if you want to make mustards that are in paste form. I want to keep the mustard seeds whole. Regards, DH

Most of the mustards made at home with whole seeds will be fairly grainy. Although I haven't tried leaving the seeds whole I would think that you need to break them just a little to release the flavor. You could always make a small batch leaving the seeds whole to see what happens. Will you let us know if you do?

I live in N.E. Tenn. and the wild mustard is just now blooming. How do you collect the seed and dry it? Is this the way dried mustard all starts out? Would a dehydrator work to dry the seed? I've eaten homemade mustard when I was a kid and remember it was a real treat. Thanks REL

First, a disclaimer, I have never harvested wild mustard. I suggest that you check with a local expert before you eat anything you have not grown yourself. Mustard is considered an annoying agricultural weed in some communities so also check that the plants you have your eye on have not been sprayed with herbicides of any kind. That said, mustard seed is harvested from the pods after they have matured. The pods shatter to reveal the seeds. Commercially they are often dried mechanically. If you are going to use them to make mustard right away, I don't see any need to dry them at all. We soak the dried ones overnight before making mustard to reconstitute them.

Hello. Could you tell me if there is a difference between "dry" mustard and "ground" mustard. Can they be interchanged in recipes? The aroma of dry mustard is quite stronger and more pungent than the ground mustard I purchased. Thank you. LD

Dry mustard, mustard flour and ground mustard are all the same thing--powdered mustard seeds. This product has no real aroma or taste until some sort of liquid is introduced. Read more on the subject of mustard at "All About Mustard."

Hi, I live in Israel and the wild mustard plants have just begun to bloom. Can a good mustard be made solely from the fresh seeds that grow indigenously, or do I need to supplement with store-bought flour and/or other types of mustard seeds? Thank you, I

I did some surfing on the subject and sure enough, wild mustard is as good as cultivated mustard for condiment making. One thing to know, here in the States wild mustard is considered a pesky weed. You might want to check with local agricultural authorities to make sure the mustard in your area hasn't been sprayed with any sort of chemical control or other inedible and undesirable substances.

Hello: Your web page is great. I am intrigued by mustard making and am just beginning to explore the possibilities. One thing I cannot find on your (or anyone's) webpage is: what is mustard flour? How do you make it? Or do you buy it? Is it the same thing as dry mustard? Any advice is appreciated. Thank you, AM

Mustard flour, dry mustard, ground mustard--these are all different name for the same thing. Have you seen the article "All About Mustard?"

Hi, I have a friend who makes very good mustard and everybody we know is crazy about it. She wants to start selling it, but she has a hard time to find out what is the required ph level and where do you find an equipment that measures it? Any help would be appreciated. Thank you very much. T

Your friend should contact the local health department with these questions and more about what will be required to prepare and sell her product. I don't suppose she'd like to share the recipe?

How long do your mustard recipes keep? If they are preserved in sterlized jars? I would like to make some as Christmas gifts.  Thanks! C

Although I have never tried canning the mustard recipes on this site they should last for several months. You would want to use dried herbs rather than fresh for the Sun-dried Tomato and Basil Mustard and for the Dilled Honey Mustard. Since the Rosemary-Orange Mustard calls for fresh oranges, it does need to be stored in the refrigerator.

I tried to replicate those traditional neon mustard recipes (French's). Anyways, after boiling it for three times as long with three times the vinegar, sugar and salt, the BITTER flavor is still there and it's still a bit hot and spicy! How do French's produce non-bitter neon mustard? Is the chemical processing, acid-base washes, or msg or what???? AE

The flavor of your homemade mustard may mellow after it has aged a few days or weeks. I'm sure the French's recipe is a well-guarded secret but I'd be willing to bet that the "neon" color comes from turmeric.

Hello, I was inquiring as to whether you can double or triple your homemade mustard recipes (make in bulk?). Your reply will be appreciated. Thank You. OW

Sounds like you are thinking about making gifts. The recipes would double or triple without a hitch. For information about aging, storing and shelf life, see the cook's tip on the More Tips page.

I am a real novice at making mustard at home. I have a lot of food allergies and cannot use 90 percent of the commercially prepared mustards for this reason. My attempts to make my own mustard have been dismal failures. Mostly, the mustard I have made was bitter and, no matter how long I left it to cure at room temperature, it stayed bitter and not good. I have only used mustard flour and have not tried to make mustard using the seeds. Can you help me? I have sometimes found commercially prepared mustard that I could tolerate (even without vinegar), and it was really tasty, but then it is discontinued. Thank you for any help you can give me. AN

I would definitely suggest trying to make your own mustard with whole seed. You might also try making the recipes the you have prepared in the past with less of the mustard flour. It may just be just too much of the mustard flavor for your own taste.

I recently made cooked Dizon mustard. As per instructions, I filled and sealed the jars, then set it aside to 'age.' However, the mustards have all separated. What did I do wrong? JB

I'm not an expert on canning so I can't say for sure. Since this procedure should be done with precision perhaps you could call the home economist at your local agricultural extension office. These folks are experts and should be able to answer all of your questions. Click here for a map that links you to offices throughout the United States.

Hi, Your site is full of information. It was just what I was looking for. You suggested that the homemade mustards would hold for only a short period of time. How would I process, say, your 'beer-thyme' mustard for shelf display? Thanks from Canada. B

Glad you have found the site useful! I have no personal experience with canning but you could certainly follow regular safety procedures for processing to make your mustards shelf-stable. You might find Homecanning.com useful as it displays information in both US and Canadian versions. A terrific book on this subject is Putting Food By.

Hello, I am very interested in making mustard and would like to place them in gift baskets.  Is there something I can do to avoid refrigeration and to have them preserved longer than 4 weeks?  Thank you. PK

Although I haven't tried keeping homemade mustards out of the refrigerator for any length of time, here's a quote from The Mustard Store:  "Remember that by crushing the mustard seed, you have just released its volatile oils. Therefore, your newly prepared mustard is at its most pungent state, hot and bitey. Its quite like Chinese hot mustard that is made up just before it is served. At this point, if you prefer this degree of pungency, refrigerate your mustard when you have finished transferring it to a clean sterile jar. Refrigeration retards the decrease in pungency. For a milder mustard, allow it to age, unrefrigerated." Hope this helps.  There is nothing better than handmade gifts!

I am hoping that you can help me. I have just been diagnosis with Celiac Disease, which means I cannot have any products that contain gluten. Any one of my favorite products contains Coleman's Mustard Flour. So my question to you is - do you know if this mustard flour contains any gluten? Any help would be greatly appreciated. Thank you, Lisa

Sorry to hear about your condition.  To the best of my knowledge, mustard flour should be pure and simple ground mustard seed.

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