Spices, mustard seed, ground

Ground mustard, also sold as mustard powder, is a pantry spice rather than a food eaten on its own. Stirred into vinaigrettes it thickens and sharpens the dressing, whisked into deviled egg filling it adds bite, and rubbed onto pork or brushed into a ham glaze it builds a mustardy crust as it cooks. It is also a common addition to mac and cheese sauces, pickling spice blends, and curry powders. On its own the powder is fairly mild, but mixing it with water or vinegar triggers an enzyme reaction that produces its familiar sharp heat, which then mellows the longer it sits or cooks.

Keep the jar in a cool, dark cupboard away from the stove, since ground spices lose potency with heat and light, and give it a smell test if it has been open for a long time. Because a typical serving is just a teaspoon, around 2 grams, the calorie and nutrient figures per 100 grams do not reflect what a single spoonful contributes, but that small amount still adds real fiber and iron to a dish. Per 100 grams, ground mustard provides 12.2 grams of fiber and about 88 percent of the Daily Value for magnesium, 52 percent for protein, and 51 percent for iron, so it is worth treating as more than just a flavoring when it is used generously in a rub or marinade.