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Raw Sweet and Spicy Mustard

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Sweet-and-Spicy-Mustard1There is nothing like homemade Sweet & Spicy Mustard.  When I make this recipe I usually make a double batch and package it in small jars to share with our friends and family.  I will warn you though that it does pack a punch, so this mustard isn’t for the faint of heart.  I shared some with my grandmother  and much to my surprise he really loved it, she says it has the flavor of horseradish.  She isn’t quite on board with my passion for raw foods, so to please her with one of my creations really brings me great joy.

It is so simple and inexpensive to make that I don’t think we will ever purchase mustard again.  There are several recipes in my site that use this Mustard as an ingredient, so I encourage you to make a batch and keep it in your fridge. It will last 2-3 months!   When the time comes to purchase the seeds you will find that they come in yellow/white, brown and black… though personally I have yet to find the black ones locally.   There is a difference in flavor, black seeds are sharp in flavor and have a nutty aftertaste.  The brown are sweeter and milder than the black and the yellow/white  seeds are very subtle in flavor.  The rule of thumb is that the smaller and darker the seed is.. the hotter it will be.

Mustard seeds are quite amazing.  I have this great book called Healing Spices that seems to follow me throughout the house. Tonight I had a chill from a Fall rain storm.  I drew a nice hot bubble bath and buried myself deep in the bubbles with just enough skin exposed to the air to hold my book.  As I was thumbing through, I stopped on mustard seeds., here is some of what I read. If you are new to using these seeds, they don’t have any smell or taste UNTIL… they are cracked and exposed to cold water.  This is when an enzyme referred to as myrosinase is released and then mustard mayhem starts.  It takes all of ten minutes for the seeds to reach their optimum flavor.   The secret to making a good mustard is to activate the seeds, then neutralize them with an acid, such as lemon juice or vinegar.   Now come on… that is quite fascinating if you ask me.  You did ask… right? hehe

I originally shared this recipe back in Nov. 2010 but updated it today, Oct. 7th 2013.


Ingredients: yields about 2 cups

  • 3/4 cup mustard seeds, (single or mixed colors to taste) soaked in 1 cup water
  • 1/2 cup lemon juice
  • 5 Medjool dates, pitted
  • 2 Tbsp tamari gluten-free soy sauce

Preparation:

  1. Soak the mustard seeds in the water for 4-8 hours.  Do not drain off any water, there shouldn’t be any due to the seeds soaking it up.
  2. Place the soaked seeds, lemon juice, dates, and tamari in the blender and blend to form a smooth paste.  You can blend it smooth or leave bits of seeds nice and visible.  I used the Vitamix blender and blended for 10 seconds on high.
  3. Store in a glass jar in the fridge for up to 2 months.

Sous Chef Thoughts:

  • If used the brown and golden mustard seeds.  We prefer a mix and that is what I used in this recipe.
  • If you plan on making a double batch, do it one batch at a time, as it can be a bit taxing on your blender.
  • Try to purchase organic mustard seeds if possible.  Mustard powder and mustard seeds should be kept in a tightly sealed container in a cool, dark and dry place.  Prepared mustard should be refrigerated.
  • Mustard seeds are a very good source of selenium and omega-3 fatty acids.  They are also a good source of phosphorus, magnesium, manganese, dietary fiber, iron, calcium, protein, niacin and zinc.

soaked-mustard-seeds1

 Not to long ago I did a post on creating some vintage jars (read here) and showed how
I decorated burlap bags for gift ideas.  Wouldn’t this make an great
gift?  A jar of mustard and a jar of crackers to go with it!

raw-sweet-and-spicy-mustard3

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23 thoughts on “Raw Sweet and Spicy Mustard

  1. Chris says:

    Can you eliminate the dates to make a “spicy Brown” mustard like Gulden’s?

  2. Pilar says:

    Hello Amie,
    I’m back in the kitchen! I’m planning to make the nutless burguers and the buns and the mustard are a must!
    You mention that the brown and the golden types of mustard taste differently, which one did you use for this recipe?
    Thanks once more :-)

    • amie-sue says:

      Hi Pilar,
      Good to have you back in the kitchen! The darker mustard seeds are more pungent. I like to use a mixture actually. White seeds will just give a gentle heat in the mouth, whereas the brown go up your nose and into your forehead, like horseradish! I haven’t made raw mustard from already ground mustard, so that is new territory to me. You could sure give it a try, just go light and add more ingredients as you build it. Keep me posted if you make it!

  3. Pilar says:

    Hi again!
    Actually, I have some yellow mustard powder, do you think that would make something nice?

  4. Carmen says:

    Hi ! I’m curious, what is it you made that is on the side of the mustard jar ? It looks good !
    Aloha

  5. Carmen says:

    Hi Amie, i was wondering if i could use mustard powder instead of seeds and if so how much ?

    Thank you for your time !
    Aloha

    • amie-sue says:

      Great question CArmen, but I don’t know the answer to that. This recipe calls for a huge about of mustard seeds and I am not sure how it would cross over to the powder form. I know in smaller measurements such as if a recipe calls for 1 tbsp. of mustard seed, double this to 2 tbsp of mustard powder. But somehow using 1 1/2 of powder just doesn’t seem right. I think if a person is using the powder, the recipes needs to be reconstructed and worked on. I am sorry that I don’t have a good answer for you. amie sue

  6. Carmen says:

    Thank you for that ! I actually found mustard seed and i will give it a go !

    Aloha

  7. Esther Kafka says:

    You are truly amazing Amie-Sue! Can’t wait to try this as I’m a HUGE mustard fan.

    • amie-sue says:

      Thank you Esther/ :) Your so sweet. We really love this mustard. It has converted us from any commercially made mustard for sure. :) amie sue

  8. Silvia Cura says:

    Does pack a punch? That´s an understatement LOL …. I love strong flavors but this one is too much. I will use it to make the cheese though; but wanted to ask you what can I use to soften the flavor? what can I mixed it with?

    Love your website and your stories…. I usually find myself laughing on my own :)

    Thanks,
    Silvia

    • amie-sue says:

      Hello Silvia… I understand. :) I do find that different seeds carry different heat, so keep that in mind for the future. To soften the flavor you can try adding a little sweetener to it of your liking, but start small and increase as needed.

      I am happy to hear that as I share snippets of life, it brings you some joy. hehe Blessings, amie sue

      • Silvia Cura says:

        Hi Amie-Sue,
        Just wanted to let you know that I kind of sort out my problem with the mustard: I mixed it with some cashews :) ….. It doesn´t look as nice as yours but I can eat it now. Actually… I have been using it as dressing in my salads, with my burguers, and with almost everything I can LOL

        I thought about trying the seeds to find out wich one is the stron one to use less of that, but in all honesty I´m SCARED :) I will let you know how this one goes :)

        God bless you and have a nice day

        • amie-sue says:

          lol don’t be scared Silvia… it’s all a learning process :) But great way to save it and so glad that you are finding so many ways to use it! I am so impressed. :) Blessings and joy, amie sue

  9. angela says:

    Dear Amie Sue,

    just made the recipe and my mustard is incredible bitter!!

    Did I something wrong? I mainly used the dark seeds…

    looking forward to your reply!

    Love Angela

    • amie-sue says:

      Hello Angela,

      The darker seeds are more intense (bitter) when it comes to flavor than the lighter ones. I always use a combination of the two. I would suggest to get the lighter colored ones and try it. That way you can understand the difference in flavor. How long did you soak them for? If they don’t soak long enough, that can effect the flavor as well. I hope this helps. amie sue

      • angela says:

        Thank you Amie-Sue for your quick reply. I did soak them around 8-10 hours.

        Some say that a mustard has to rest a couple of days to lose its bitterness?

        perhaps I try it again with the yellow ones and see :)

        Angela

        • amie-sue says:

          Gosh, I have never soaked mine that long… well one time I forgot about them and they soaked for more than a day. They turned smelly and slimy to I tossed them. I would rather you try the lighter colored seeds first. Just do a small batch so you don’t waste ingredient if it turns out too bitter for you. We all have different tastes too so it might be that you are more in tune to that flavor profile. Let me know if you try it again Angela. Blessings, amie sue

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