If you like spicy, you’ll like this! It’s a brown mustard that’s, without a doubt, spicy!
- 1/4 cup mustard powder*
- 1 teaspoon Himalayan salt
- 1 tablespoon black mustard seeds
- 1/2 teaspoon black peppercorns
- 1 dried chili pepper
- 2 tablespoons filtered water
- 1 tablespoon Bragg Vinegar or other unfiltered brand
- Place the mustard powder and Himalayan salt in a small bowl.
- In a spice grinder or coffee grinder, grind to a fine powder the mustard seeds, black peppercorns, and dried chili. Add the ground mixture to the mustard powder. Mix until well combined.
- Pour in the water and vinegar. Whisk until smooth. Stores refrigerated in a tightly sealed container for up to 1 week. Use as a spread or dip, or serve alongside any dish that you want to spice up. Maybe try a little alongside brown rice and mixed vegetables.
Makes about 1/4 cup.
*An Asian or Indian grocer should have most, if not all, the ingredients needed for this recipe. And though ground mustard powder can be found in most supermarkets, you can make your own freshly ground mustard powder. Just use a spice grounder or coffee grinder to grind yellow mustard seeds into a powder. If you like, grind more than what is needed for a recipe and store the rest in a glass spice bottle or jar with a tight fitting lid, for up to 6 months.
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