In its raw form, mustard is somewhat tame. It takes water or another nonacidic liquid to activate myrosinase, the enzyme responsible for that classic hot mustard taste. We source our Spice Islands ground mustard from the far reaches of Western Canada, combining yellow and oriental mustard seeds for superior flavor. The seeds are ground into a very fine powder, allowing it to disperse easily into foods. Ground mustard is ideal for making prepared mustards or adding flavor to oil and vinegar dressings.

In its raw form, mustard is somewhat tame. It takes water or another nonacidic liquid to activate myrosinase, the enzyme responsible for that classic hot mustard taste. We source our Spice Islands ground mustard from the far reaches of Western Canada, combining yellow and oriental mustard seeds for superior flavor. The seeds are ground into a very fine powder, allowing it to disperse easily into foods. Ground mustard is ideal for making prepared mustards or adding flavor to oil and vinegar dressings.