Chinese Hot Mustard: Easy, Authentic Recipe - The Woks of Life (2024)

FAQs

What's in Chinese hot mustard? ›

Chinese mustard is simple and uncomplicated to make with dry mustard, white pepper, and water. No cooking is needed! It can be diluted further with the addition of more water.

If it's difficult to source, Colman's English mustard is a reliable substitute in a pinch, with a sharp pungency that can fill in as dupe. It's made from a combination of both white and brown mustard seeds, giving it that signature kick.

Our Top-Rated Mustard: Kozlik's Canadian Deli Mustard

It has an aroma that I often associate with fermented foods, and perhaps that's why it rose to the top. The bright heat zings the roof of your mouth and fills your senses with fragrant heat that has a barely noticeable touch of sweetness on the finish.

Because Chinese mustard is a good source of antioxidants such as beta carotene and vitamin C (Table 2), consumption may help protect against free radicals and oxidative-related diseases (Frazie et al.

Ingredients: water, mustard, seasoning (mustard, salt, sugar, xanthan gum, oleoresin turmeric, potassium sorbate, and sodium benzoate), and sugar.

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

The brown mustard seeds used in Chinese hot mustard are stronger than the black and white mustard seeds used in some other types of mustard.

Today, many Dijon-style mustards are made with white wine or other low-acid liquids. Hotter than standard yellow mustard but less hot than the super-intense Chinese or English varieties, Dijon is a great condiment to have on hand for sandwiches, salad dressings, and other dishes where a bit of punch is welcome.

Hot Chinese mustard will make a spicy mustard, whereas a regular Ground Yellow Mustard will produce something a little bit more mellow.

The term "hot mustard" is used for mustards prepared to bring out the natural piquancy of the mustard seeds. This is enhanced by using more pungent black or brown mustard seeds rather than yellow mustard seeds, and the low acidity of the liquid used.

Are horseradish and mustard the same? ›

Unlike mustard seeds, horseradish root is activated as soon as it is grated: the finer the grate, the more potent the strength. Combining horseradish with vinegar and salt neutralizes the isothiocyanate and stabilizes the flavor.

Heat level: High, but not as hot as Chinese hot mustard. Use: In sandwiches, roasts, or sauces. English mustard is just one variety of hot mustard. Most commonly seen under the Colman's brand, English mustard is a mix of yellow and brown mustard seeds.

WATER, MUSTARD SEEDS, WHITE DISTILLED VINEGAR, SUGAR, SALT, ARTIFICIAL MUSTARD OIL, GARLIC, SPICES, XANTHAN GUM, CITRIC ACID, NATURAL FLAVORS, TURMERIC, LICORICE ROOT, CALCIUM DISODIUM EDTA, GINGER.

Although hot mustard can be stored in the refrigerator in a covered container, it is best to make what you will use at the time. The reason for this is because it looses its heat and flavor over time. It does not take long to make, but should be prepared a few minutes before the meal is served.

Though each bottle's lifespan will vary, in general, mustard's flavor and texture will degrade over time, making it unusable. Still, many mustards last for months — some even stay good for up to 2 to 3 years!

However, there is one major difference: While English mustard uses a combination of mild yellow mustard seeds and hotter brown seeds, Chinese mustard uses the hotter, brown mustard seeds only.

Allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp, hot, pungent sensation in mustards and in horseradish, wasabi, and garlic, because they stimulate the heat- and acidity-sensing TRPV ion channel TRPV1 on nociceptors (pain sensing nerve cell) in the mouth and nasal passages.

Chinese mustard begins with brown mustard seeds, just like many other mustards with a kick, including spicy brown and whole grain. According to Spruce Eats, the seeds are dried and then ground into a fine powder. The powder is then mixed with cold water — and this is key to getting that heat.

Karashi (辛子, からし) is Japanese hot mustard made of a mixture of crushed mustard seeds of Brassica juncea and horseradish. It's used as a condiment or as a seasoning in Japanese cuisine, such as oden, gyoza, and tonkatsu.