Toasted Cumin & Turmeric Mustard
Making mustard is very simple. It’s flavors can be varied by changing the liquid used for the rehydration of the seeds and the flavors added after grinding.
Updated: Mon, 05/13/2019 - 8:51pm
- 1/3 cup of mustard seeds of any kind - the darker seeds have more heat
- 2/3 cup cold water, or any other liquid
- 1/4-1/3 cup apple cider vinegar, to taste
- 2-4 teaspoons salt, to taste
- 1/2 teaspoon turmeric
- 4 teaspoons toasted cumin seeds
- Soak the seeds in the liquid overnight or until soft. The liquid that the seeds are re-hydrated in can be varied for different flavors, but the most heat and cleanest mustard flavor will come from soaking the seeds in water.
- Once soft, blend the seeds to the desired texture, with a food processor or by hand.
- Add the apple cider vinegar, turmeric, salt and toasted cumin. Blend, then adjust to taste.
- Many flavors can be used instead of these. Most commonly a little vinegar and salt are added to mustard to set the flavor and preserve it. All kinds of flavors can then be added - honey, apples, dried fruit, sugars, nutmeg, cinnamon, garlic, onion, herbs, spices, oils, salts, nuts, horseradish, etc.
- Store in a sterilized jar in the refrigerator. The flavor of the mustard will develop and soften as it sits. Best enjoyed within 2-4 weeks. Enjoy!