Mustard seed – Keeps well tightly sealed in cool dry place for up to one year.
Dry mustard powder – Keeps well tightly sealed in cool dry place for up to 6 months.
Prepared mustards – Once opened, prepared mustard will keep well stored in the refrigerator for up to 6 months.
Like other spices, mustards lose some of their zip as they age.
Toasting mustard seed will often round out its flavour and aroma. After toasting, the seed develops a nutty essence and crunch. Toasted mustard seed makes a nice garnish for appetizers, salads and main dishes.
To toast mustard seed, heat a heavy skillet over medium heat until hot. Add 1/4 cup (60 ml) mustard seed. Toast 2 to 5 minutes, stirring constantly until fragrant and lightly browned, removing from heat when seed starts to pop.
In the oven: Preheat oven to 350°F (180°C). Toast mustard seed on baking sheet for 5 minutes. Cool.
To crack mustard seed, place seed (no more than 1/2 cup / 125 ml) in heavy freezer bag. Crush with a rolling pin, heavy skillet or the flat side of the meat mallet.
To grind by hand, continue the cracking process until the desired consistency is achieved or use a mortar and pestle. Less time-consuming processes include using a coffee grinder, food processor or blender. It is a good idea to keep the coffee grinder for this process only rather than for multipurpose uses so as not to affect the flavour. When grinding, take care not to touch your face as the product will irritate your eyes and nose, much like capsaicin, the hot component in chile peppers.
Cracked or ground mustard can be added to cucumbers (fresh or pickled), vegetables like beets or beans, sauerkraut, homemade sausage and coleslaws.
To sprout mustard seed, assemble the equipment required (clear plastic tub with lid, yellow mustard seed, clean towel and salad spinner).
- Soak mustard seed for 6 to 12 hours. (1 part seed to 4 parts water). Drain and rinse seed.
- To clean the seed, rinse the soaked seed several times.
- Line the bottom of a flat clear plastic container with a wet, clean towel. Spread rehydrated mustard seed onto the wet towel. Cover the plastic container with a lid or clean towel and place container by the window or sunny warm area (to allow chlorophyll development).
- Water the sprouts 2 to 3 times daily and drain the excess water for 3 to 5 days until roots are desired length .
- Rinse sprouts well. Remove excess water by spinning in a salad spinner. This drying process stops the sprouting and extends product shelf-life. Store in refrigerator for up to 5 days.