Colman's of Norwich Mustard Powder 57 g

I honestly don't know if Colman's is that much better than other brands, but it's all that's ever been in my families pantries and that's good enough for me. Good in dressings, rubs, for making homemade Chinese mustard, deviled eggs and anything you want dry mustard for

As mentioned if you add a tablespoon or so of ice water to some of Colman's Dry mustard, you'll end up with that spicy bite of the well-known Chinese mustard they give you at the Chinese American restaurants. We always keep some of this on hand so we have enough to enhance our own homemade Asian dishes.

This is a pungent mustard, a little bit will do you if you aren't a mustard fan. It's spicier than an American yellow (mellow) mustard. Since it is dry it's an easy addition to recipes where you want extra zing but would ruin the moisture balance if you added enough yellow mustard. Try some in your homemade baked beans, cheese and bbq sauces, deviled eggs and potato salad. Your family and friends will wonder what makes your dishes better. Tell them it's love.

This is the best spice I've ever used. We known and great for all your seasoning with dry mustard needs. Walmart can deliver anything you can need in your kitchen.

I grew up using this mustard mixed with water for a strong real mustard taste. A little goes a long way, and is really good with dust a dash on sandwiches. The only "pure" mustard I have found in all these years.

hotter than Oriental mustard powder. it was pricey this go round, but it will take months to finish a 3 inch tall can so good on nuggets and egg rolls

This is HOT without any bitterness. I make small batchs of this mustard from the ground powder. Two TBSPs goes a long way per batch. Just wish it was sold in larger amount cans.

This is the actual hot mustard that you get at the Chinese restaurant. Mix 2 tablespoons of hot water with 3 tablespoons of mustard powder and you have the exact hot mustard!

what can I say? This is the only condiment to use when making Chinese mustard at home. Has been in my house forever and my mothers before that. Don't bother with an imitation.

Every bottle of "Mustard" people buy says "prepared Mustard" on the label..This is what it's "prepared.." with! If you like Mustard fit for The Queen,..this is it. If you like "Chinese Hot Mustard"..this is also it..same thing. American Yellow Mustard simply adds Turmeric..Dijon simply adds wine vinegar...but, equal parts cold water and 'Superfine Colmans Mustard Flour', wait 10 min, and there's that thing you've been looking for all this time! It's always best to make in small batches, all mustard loses it's "oompf" with time..that's the volatile oil,..it stays in the mustard flour until mixed with "1 part Cold water/1 part mustard flour"..and you unleash it. That pain, bite, sinus clearing "hooo boy, yeah"..lives in that Yellow Can. That's why it went to the Trenches in WW1, to Everest with Mallory, just add "equal parts cold water" and you have that thing you are looking for. (add a little Horseradish, you'll absolutely implode..and likely time-travel a little bit, maybe., probably..nah. You'll go positively atomic..definitely yes., definitely.)