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There 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 (heat!), so this mustard isn’t for the faint of heart. I shared some with my grandmother, and much to my surprise, she really loved i;, she said it had the flavor of horseradish. She wasn’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 on 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 is 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 rainstorm. 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.
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. 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 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 Please enjoy this recipe. blessings, amie sue
Ingredients:Yields about 2 cups
Can you eliminate the dates to make a “spicy Brown” mustard like Gulden’s?
Hello Chris, I can’t answer that question because I don’t know what Gulden’s mustard is like. You will have to experiment! Have a great weekend! amie sue
spicy brown mustard has turmeric in it
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 :-)
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!
Hi again!
Actually, I have some yellow mustard powder, do you think that would make something nice?
Hi ! I’m curious, what is it you made that is on the side of the mustard jar ? It looks good !
Aloha
Hi Carmen… looks like a veggie flax cracker that I had made. I can’t recall since I took this photo many years ago. hehe :) Have a blessed weekend! amie sue
Is your veggi-flax cracker recipe still available?
Hi Joi,
To be honest, I can’t remember what cracker that was. It was so many years ago and I didn’t log ever recipe that I was creating back then. I do have quite a few cracker recipes here but here is one for a veggie cracker that I had made. https://nouveauraw.com/raw-recipies/crackers/abundant-veggie-flax-crackers/
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
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
Thank you for that ! I actually found mustard seed and i will give it a go !
Aloha
You are truly amazing Amie-Sue! Can’t wait to try this as I’m a HUGE mustard fan.
Thank you Esther/ :) Your so sweet. We really love this mustard. It has converted us from any commercially made mustard for sure. :) amie sue
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
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
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
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
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
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
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
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
Hi, Amie-Sue.
Need your expertise. I was about to whip up my mustard after soaking the organic yellow mustard seeds for 8 hours. Is there still supposed to be water unabsorbed? Can I still blend it with the water or should I drain it off? Help!
Hello Aletha. In the preparation section it reads, “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.” BUT by the sounds of it, you have some. It would be fine to blend it in, as long as it isn’t too much, which could make the mustard to thin. So you will have to gauge that. I hope this helps. Blessings and keep me posted. amie sue
Thanks, Amie-Sue. It worked out. I was surprised at how overpowering and bitter the yellow seeds made it turn out. But with some coconut nectar and two days rest in the fridge, it toned down well and I have proceeded to the Sweey and Spicy Mustard Cheese Sticks. Can’t wait to try them!
Hello Aletha,
Yes, it is interesting how the different colored seeds effect the overall flavor. How did the cheese sticks turn out? Have a glorious day, amie sue
The mustard is delicious. But the cheese sticks…not my jar of mustard. My Mom and sister have been using the mustard in some of their dishes. I can forget about bringing that jar home with me. Thanks for the recipes!
I love making this mustard for gifts. People seem to really enjoy it. :) So glad that your mom did. Thanks for sharing. Many blessings, amie sue
I just tried making this mustard and it turned out great! I did a few things differently though. I soaked only yellow mustard seeds for 6 hrs. I added the mustard seeds and mustard seed water to the blender with pitted dates and ACV instead of lemon juice and I let this soak for another hour in the blender. I accidentally pitted 6 dates instead of 5, but I think the balance of sweetness was perfect
! After an hour of soaking, I added nama shoyu instead of tamari and about 3 tbsp of turmeric to bring out the yellow of the mustard. Then I blended until smooth. The only thing I wish I had done differently was blend for less time and add a little extra water so that I wouldn’t have overheated my machine and cooked the mustard. That being said, it’s the perfect mustard. I imagine it will taste even better tomorrow. Thank you for the wonderful recipe! I love making my own condiments!
By the way, this made a little over 2 cups if anyone was wondering. :-)
Thanks Brigittegoble. I have it listed at 2 cups but I am sure it can vary depending on how much the seeds swell. I hope you enjoyed it. Blessings, amie sue
Thanks for sharing Brigittegoble. The additions sound good. You can make it sweeter or hotter… just depends on your tastes. Blending it smooth is great, but leaving it with some bits in it reminds of the deli style. That’s the beauty of making foods from scratch. You can tailer them to your liking. Blessings, amie sue
How much brown and how much yellow mustard seeds do you use to make 3/4 cup total ? Where do you purchase your mustard seeds ? Thank you for your help.
I tend to use 1/2 and 1/2, but you can mix it up however you want. I added links in the ingredients list to the ones that I use. Have a wonderful day, amie sue
Thank you so much.