English mustard powder

Moutarde anglaise (en poudre)

What it is

Jeremiah Colman began milling at Norwich in 1814 and sold flour rather than paste: husk sifted out, brown seed for heat and yellow for body, the mixing left to the cook. The heat does not exist in the tin — it is made in the bowl, when water lets an enzyme in the seed reach the compound it cuts.

In the kitchen

Mix with cold water only — hot water or vinegar kills the enzyme and leaves bitterness without heat — and let it stand ten minutes. It peaks around half an hour and is flat within two, so mix it for the service you are sending, not for the morning before.

Goes with

Beef Cheddar Paris cooked ham Leek Honey Cream

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

Also used with

Tasty Lancashire

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