Colman's, Dry Mustard Powder, 4 oz

I read some recipes that said this is similar to spicy mustard you get with good Chinese food. They were right! I make a paste with this and rice wine vinegar, it’s perfect for dipping egg rolls and wontons.

We use this mustard only when we eat Chinese food, which is probably too much. It's the same stuff you find in those little jars at Chinese restaurants, but not the packets because those NON-Colman's packets suck. It mixes easily with water. INSIST ON COLMAN'S. It's the best! I like it.

This is the best dry mustard. I use it often to punch up flavor. As a kid, I used it, watered down, to get worms to go fishing--but that's another story. At any rate, it is not readily available where I live, so I now buy it on Amazon. It is expensive, but it is something I like and will continue to buy.

If you just put some on your tongue it seems mild. The thing is, it takes a while for the flavor to develop. The spicy bite and nose-tickling of mustard, horseradish, wasabi, and fresh garlic is the result of a natural compound called allyl isothiocyanate (I had to look that up on Wikipedia). This stuff has LOTS of it, but it doesn't kick into action until you mix this with some water and let it sit for a while. Then you end up with about the spiciest mustard you can make.If you're not looking for an explosively tasty sandwich spread, you can use this in any recipe that calls for mustard powder or mustard seed, though if the latter I would also add some actual mustard seeds, since the popping crunch of them is part of the intended recipe results. But most of them are bland. So, adding this Colman's powder will make it very much not bland, especially if you pre-mix it and let it sit for 15 minutes or so.Mustard is used in various quantities in a large array of African, European, Middle Eastern and Asian dishes, so this is good to have around. Added in reasonable quantities, it can really add a certain "je ne sais quoi" to stir fry, curry, and other multi-spice dishes. People may not be able to tell why yours stands out, but it'll be memorable.Anyway, I never buy any mustard powder but this one. It's the standard by which others are measured.

Have a hard time finding this product locally. This is just what I need and for a reasonable cost.

It's a necessary product in the well stocked kitchen along with other common things that are not daily put to use. One legitimately wonders, how does anybody actually love it? Insofar as that would be like loving something akin to a chemical or perhaps a product like ammonia -- I cannot say I love it. But on the mustard spectrum, meaning judging it by it's own internal metrics, it's both a classic and it's fresh and it's fine. I do perhaps love the bottle and history. But what is love? It is not a garden rose, in this case, whereupon one claims sensual love and adoration. It is not something by another name either is it? Consequently, I want to give it 4.5 stars. However, using the chemist's SI system of numerical rounding to the nearest whole even number, whereby 5 is odd and 4 is even, it gets 4 stars herein but not 5 stars, if you please. It's a pretty big package too. So unless you're using a lot the smaller size is best. Then, one buys a new one annually. I think a tiny pinch of mustard adds to the complex flavor profile of a lot of dishes. But for the love of g0d, please use it sparingly. By a pinch, i mean maybe a 1/48 to 1/32 of a teaspoon in a dish of 4 servings of broccoli along with the same tiny amount of nutmeg, and heartfelt grind of pepper, and then a about teaspoon of finely ground salt. I feel that such an example of how to properly use it was worthwhile. To overuse it is to risk ruin to a dish. Seasoning that way, the food is delicious without being noticed as such. It's an art to use it sparingly like that. One the other end of the spectrum, and although I am vegan, a fast way to ruin a fine 5 pound beef roast in the over would be to add a teaspoon of this mustard to the gravy. Therefore, 4 ounces would be enough to prepare food for an army of 10,000 if using it the way I do. I suppose some adventurous souls make a mean liquid killer mustard by adding water, vinegar and a pinch of salt. Good luck with that. I don't eat anything it goes on that way.

It’s mustard powder - I don't use it often but it’s worked great and has a nice flavor for dishes that demand it. My store-brand mustard powder I was able to find before was just not very good, and seemed like it went stale or old very quickly. So far this is a good flavor upgrade.

My Mom always used mustard plasters on us when we were little to get rid of chest congestion! They always worked so well, so recently when I had terrible congestion, I decided to make one! None of the other mustards I tried got hot! Then I remembered the yellow tin and found it on here! I made the mustard plaster placed it on my chest, and it heated up immediately! I'm so happy I found this wonderful mustard on here! I use 1 tablespoon Coleman dried mustard, 5 tablespoons flour, enough water to make a heavy paste! Place in two paper towels, you don't want this directly on skin because it will burn your skin! Leave on for up to 20 minutes, no longer! I move it to different areas, but again never leave it in one place for longer than 20minutes! I'm not a doctor and this is a home remedy so use at your own risk!