Colman's Dry Mustard 2 Oz

I've used this product for decades, dry mustard is so much more versatile and flavorful than wet yellow mustard. I put a little in tuna salad, chicken salad, most casseroles, and of course meat and egg dishes. Most of the time people don't even know I put it in (my daughter hates mustard) but people notice when I leave it out. It keeps a long time and a little goes a long way. A very worthwhile purchase and I encourage cooks to experiment with dry mustard in their creations.

Coleman is the best

very good product

Coleman's is the ONLY brand of hot mustard I use! I've tried other brands and every one fell short, either too sweet, or hot just to be hot, without any flavor behind it. Coleman has a smokiness to that really adds a depth of flavor.Another thing I have learned over the decades (no joke!) of using Coleman's, is that I can (almost) control HOW hot it gets. If I mix it with cold water or hot water makes a difference... it changes the heat level. Also, the longer I stir it, the hotter it gets.It's so easy to use and having this larger container is a bonus. Personally, I would buy a much larger container of they made it. I don't eat Chinese Bbq pork without this mustard and tri-color sesame seeds! It's the best!

Colman's Mustard has always been a tad bit better than most other! No brainer and size and tin is better!

There are some things in the kitchen that cannot be equaled and Colman's Mustard Powder is one of them. Many years ago I was told by a Chef who owned a restaurant that I frequented the secret to owning a successful restaurant is making memorable meals for your customers so that they will come back again and again and to do that requires knowing which ingredients give that dish its distinctive flavor. One of those ingredient's is Mustard regardless if it is used as a condiment or a recipe ingredient when preparing or serving: a English Apple Pie, a Boiled Beef Brisket, a Cheese Sauce for Nacho's or your Mac and don't forget Cheese Soup, a Corned Beef sandwich, Deviled Eggs, Egg Salad, Egg rolls, a Fritata, Goulash, a Hamburger, a Hotdog, Ipswich Fried Clams & Tartar sauce, Jerked Chicken, Knish, a Liverwurst of Rye Sandwich, a Marinate, Meat loaf, a Nicoise Salad, Onion Sandwich, a Paspastrami on Rye, Roasted Rabbit, Sauteed Sweetbreads, Teriyaki Chicken Wings, Umble Pie, Veal Chops, Velveeta & Grey Poupon Sandwich, Welsh Rarebit, Yankee Brisket Pulled Barbe que, or Zesty Zucchini Sticks. Don't believe me make any of the above with any "old mustard powder" and then with Coleman's Mustard Powder and you will discover for yourself why her Royal Highness Queen Victoria granted a Royal Warrant declaring Coleman's’s English Mustard “The Queen’s Mustard.” So what make Colman's Mustard stand above the rest they say it's the rare blend of white and brown mustard seeds that gives it a one of a kind combo tangy-yet-hot flavor but all I know is whatever it is I like it.

Had to do my research. Even though it's an English product, this is just like the HOT mustard you get in a Chinese restaurant. The important trick is to use cold, cold water on the powder when preparing. The reaction is opposite. No hot or warm water. I actually let an ice cube melt on it. Get your nose ready.

I have a treasured recipe for Hot Mustard that absolutely requires the use of this Coleman's Dry Mustard--no other mustard gives the complex flavor that Coleman's does. Yes, it's pricey, but it's worth it to get this spectacular mustard.