Mustard Powder Uses

Mustard powder is a versatile pantry staple that adds a tangy, spicy kick to many dishes.

Mustard Powder Uses

Made from ground mustard seeds, this fine yellow powder has been used for centuries to flavor meats, sauces, soups, and more.

What is Mustard Powder?

Mustard powder is made by grinding mustard seeds into a fine powder. It has a sharp, tangy, and spicy flavor that adds a punch of flavor when cooking.

The seeds come from mustard plants in the Brassica family—the same family as cabbage, broccoli, and kale. There are over 40 varieties of mustard plants, with colors ranging from yellow to black.

Popular types of mustard powder include:

  • Yellow mustard powder: Made from mild yellow/white mustard seeds. Provides a mild spicy heat.
  • Brown mustard powder: Made from small, spicy brown mustard seeds. Much hotter than yellow mustard powder.
  • Black mustard powder: Made from larger black mustard seeds. Has a very potent, spicy flavor.

The type of mustard seed determines the pungency level. Black mustard powder is the spiciest, while yellow has a milder flavor.

How is Mustard Powder Made?

Mustard powder is made through a simple process:

  1. Mustard seeds are harvested once ripe and then dried.
  2. The seeds are cleaned and husks are removed.
  3. Seeds are ground into a fine powder.
  4. Powder is sifted to remove any pieces.
  5. Additional spices like turmeric or paprika may be added.
  6. Mustard powder is packaged for use!

This powdered form allows mustard to be easily incorporated into dry rubs, spice blends, marinades, and sauces. It's more concentrated than prepared mustard, so you need less to pack a punch.

Popular Uses for Mustard Powder in Cooking

Mustard powder is a versatile ingredient used in many cuisines. Here are some of the most popular ways to use it:

Seasonings and Rubs

Mix mustard powder into dry spice rubs and seasoning blends. It adds flavor to rubs for meats like pork, beef, chicken, and fish. A little bit goes a long way since it has a concentrated flavor. Start with 1/2 to 1 teaspoon per 1-2 pounds of meat.

Some classic pairings for rubs include:

Marinades and Sauces

Whisk a bit of mustard powder into wet marinades, sauces, and glazes. It brings a tangy flavor similar to yellow mustard.

Add it to:

  • BBQ sauces
  • Salad dressings
  • Marinades for meats and veggies
  • Dipping sauces for chicken fingers or appetizers

Soups and Stews

Add mustard powder to hearty dishes like soups, chowders, and stews. It helps cut through rich, fatty ingredients and adds a zing of flavor. Start with 1/4 to 1/2 teaspoon per pot.

It's especially tasty in:

  • Potato soups
  • Creamy tomato soup
  • Vegetable beef stew
  • Lentil or bean soups

Mac and Cheese

For extra cheesy flavor, mix a pinch or two of mustard powder into macaroni and cheese sauce. The tanginess helps cut through the richness of the cheese.

Deviled Eggs

Mustard powder is a key ingredient in deviled egg filling. Mix a bit into the mashed yolk along with mayo, salt, and pepper for that classic flavor.


Whisk together olive oil, vinegar, Dijon mustard, and a pinch of mustard powder to make tangy salad dressings and marinades.

Roast Vegetables

Coat veggies with olive oil, salt, and mustard powder before roasting. It adds delicious flavor to cauliflower, Brussels sprouts, potatoes, and more.


Add about 1/2 teaspoon mustard powder per pint of pickling liquid. It gives a nice kick to pickled veggies like cucumbers, green beans, and carrots.

Key Takeaway: Mustard powder is very versatile in the kitchen. It can be used to season meats, make dressings and dips, add flavor to soups and stews, and more. A little bit goes a long way.

Delicious Recipes with Mustard Powder

Here are some tasty recipes that use mustard powder:

mustard powder Marinated Pork Chops

  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon mustard powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 bone-in pork chops

Whisk together oil, garlic, mustard powder, thyme, salt, and pepper. Place pork chops in a baking dish and cover with marinade. Marinate 30 mins up to overnight. Grill chops to desired doneness, basting with extra marinade.

Honey Mustard Chicken Thighs

  • 8 bone-in chicken thighs
  • 1/4 cup honey
  • 2 tablespoons whole grain mustard
  • 1 teaspoon mustard powder
  • Salt and pepper to taste

Preheat oven to 400°F. Mix honey, mustard, mustard powder, salt, and pepper in a small bowl. Place chicken in baking dish and brush with half of the honey mustard mixture. Bake 30 minutes until cooked through. Brush with remaining honey mustard and broil 2-3 minutes until browned.

mustard powder Ranch Dressing

  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tablespoon mustard powder
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste

Whisk together all ingredients until smooth and combined. Refrigerate at least 30 minutes before serving to allow flavors to meld.

Mustard and Beer Bratwurst

  • 1 12-oz bottle amber ale or lager
  • 1/4 cup mustard powder
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon pepper
  • 1 pound uncooked bratwurst links

In a small saucepan, combine beer, mustard powder, brown sugar, lemon juice, and pepper. Bring to a simmer over medium heat. Add in brats and poach for 15-20 minutes until cooked through. Grill or pan fry brats until browned.

Mustard Powder Caesar Dressing

  • 1 egg yolk
  • 2 cloves garlic, minced
  • 2 anchovy fillets, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon mustard powder
  • 1/4 cup lemon juice
  • 1 cup olive oil
  • Salt and pepper to taste

In a blender or food processor, blend egg yolk, garlic, anchovies, mustard, mustard powder, and lemon juice. With the motor running, slowly drizzle in olive oil until emulsified. Season with salt and pepper. Refrigerate until ready to serve.

Key Takeaway: Mustard powder can be used to make flavorful marinades, dressings, chicken, pork, and more. Add it to sauces and wet ingredients to release its flavor.

Mustard Powder Substitutes

If you're out of mustard powder, here are some options:

  • Dijon or whole grain mustard: Use about 1 tablespoon prepared mustard for every 1 teaspoon mustard powder. It won't be quite as concentrated.
  • Horseradish: Grated fresh horseradish has a similar heat. Use equal amounts or start with a bit less and add more to taste.
  • Wasabi powder: This Japanese condiment provides plenty of heat. Use about 1/2 to 1 teaspoon wasabi powder per 1 teaspoon mustard powder.
  • Turmeric: While less spicy than mustard powder, turmeric has a vibrant yellow color and hint of bitterness. Replace measure for measure.
  • Dry mustard: Dry mustard is simply another name for mustard powder. Use it the same way.
  • Mustard seeds: Whole mustard seeds can be quickly ground or crushed before using. 3-4 seeds = about 1/4 teaspoon ground mustard powder.

In a pinch, you can leave out the mustard powder altogether in recipes where it's not the star flavor. The food just won't have quite the same kick.

Key Takeaway: Dijon mustard, horseradish, wasabi powder, turmeric, dry mustard, and whole mustard seeds all make solid substitutes for mustard powder.

Buying and Storing Mustard Powder

When shopping for mustard powder, check the spice aisle at well-stocked grocery stores or specialty spice shops. Look for it near other dry spices and seasonings.

Things to look for when buying mustard powder:

  • Color: Bright yellow powder is fresher, while dull brown/grey powder is old.
  • Manufacture date: Check for a recent production or best by date on the packaging.
  • Good seal: Make sure the container is firmly sealed to maintain freshness.
  • Reputable brand: Companies like McCormick and Spice Islands are known for quality and freshness.

Proper storage helps keep mustard powder fresh once opened:

  • Keep mustard powder in an airtight container in a cool, dark place.
  • Over time, the oils in mustard powder can go rancid when exposed to air, light, or heat. Refrigeration can prolong shelf life.
  • For maximum freshness and flavor, try to use within 1 year of opening. Write the date on the package.
  • Look for any changes in color or aroma that indicate it's past its prime.

Buying whole mustard seeds and grinding small batches as needed will give you the freshest flavor. But pre-ground mustard powder is definitely more convenient!

Key Takeaway: For best quality, look for recently produced, tightly sealed mustard powder. Store in an airtight container in a cool, dark place and use within 1 year.


Is mustard powder spicy?

Yes, mustard powder has a spicy, fiery flavor due to natural compounds like allyl isothiocyanate and sinigrin. The intensity depends on the type of mustard seed. Black and brown mustard powders are quite hot, while yellow is more mellow.

What does mustard powder taste like?

In addition to heat, mustard powder has a tangy, zesty, acidic flavor. It adds a brightness similar to lemon juice or vinegar. There may also be bitter, earthy undertones depending on the mustard seeds used.

How do you use mustard powder in cooking?

Mustard powder is a versatile seasoning used in many savory dishes. You can sprinkle it on meats before cooking, mix it into marinades, add it to salad dressings, or stir it into soups and stews. Always start with a small amount and add more to taste.

Is ground mustard the same as mustard powder?

Yes, ground mustard and mustard powder are just two names for the same seasoning made from pulverized mustard seeds. They are used interchangeably in recipes.

What's the difference between mustard seeds and mustard powder?

Mustard seeds come from the mustard plant and are sold whole, cracked, or ground into powder. Whole mustard seeds have a longer shelf life. They can be freshly ground as needed. Mustard powder provides convenience, but loses some flavor intensity over time.


Mustard powder deserves a spot in every well-stocked pantry!

Made from ground mustard seeds, this zesty yellow powder is bursting with bright, tangy flavor and a touch of heat.

It's an easy way to add instant flavor to meats, soups, sauces, dressings, and more.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

Leave a Reply

Your email address will not be published. Required fields are marked *