Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
Mustard seed is a playful spice—something that will make most any dish more interesting. Its fresh, clean aroma and sharp, tangy flavor are perfect for cutting through rich ingredients like beef and butter sauce. We love to throw it into a beef or chicken braise with wine. It’s also a must-have for making pickles and relishes. But mustard seed works equally well to kick up the flavor of mild ingredients such as potatoes, legumes, chicken and seafood. Add it to the dressing for potato, cucumber or chicken salad. Use it in rubs, marinades and sauces, and include it in curries and bean dishes. Get creative!
Q: If I don’t have mustard seed on hand, what makes a good substitute?
A: A good substitute depends on what you’re using the mustard seed for. If it’s to flavor a sauce or salad dressing, use prepared whole grain mustard. One tablespoon equals one teaspoon of mustard seed. Ground mustard is also a possibility, but it has a hotter flavor than mustard seed. Start with a pinch and taste as you go. Ground mustard will work for pickling as well as sauces.
It’s strange to think that mustard seed is the largest selling spice in the world, second only to pepper in terms of its commercial value. But once you start looking at ingredient lists for pickles, chutneys, condiments, sauces and spice blends, you’ll see how often mustard seed is in the mix. Move on to prepared mustard with its many styles and flavors, and mustard seed’s dominance makes even more sense.
Popular Recipe Recommendations