Mustard powder is a condiment that is well known around the world. It’s an essential ingredient for dishes like hot dogs, tuna salad, and dressings. As any chef knows, it can result in different flavors if it’s combined with other ingredients. That’s why there are so many substitutes to choose from! In this blog post, I’ll present the best 6 of them.
Excellent mustard powder substitutes
Turmeric is an ingredient that is popular in many different countries. It’s most famous for its bright yellow color and pungent flavor, but what makes this spice so special is how healthy it really is! In India, people put turmeric powder into their tea or when making soups whenever they are feeling under the weather because of its healing properties.
Turmeric powder is the perfect substitute for mustard powder thanks to its similar color and flavor. It’s also a great fit as an ingredient in other recipes like curries, dressings, or even scrambled eggs!
One thing you should know about turmeric powder: it does have a subtle hint of bitterness so be careful not to add too much when cooking your dish. If you like its taste though, go ahead and indulge yourself with splurging every now and then because there are no health risks at all associated with using more than what we recommend here… just make sure if you want more later by adding 1/4 teaspoon increments after taste testing.
When it comes to substituting mustard powder with wasabi powder in recipes like salads or dressings, the color is different from what most people are used to seeing. Wasabi also has a spicy taste. It might be something people really enjoy if they’re into trying new things.
Wasabi powder has less than half of the number of calories per teaspoon compared to yellow mustard. So this isn’t necessarily an issue when adding more…just do your research on brands first because some have higher amounts than others.
Despite being popular worldwide, wasabi isn’t everyone’s favorite. Its intensity can be tricky especially if you use too much of it. When substituting with wasabi powder use half of the quantity of mustard powder that is required.
Horseradish powder is a great substitute for mustard if you’re looking to add more heat – but be careful because horseradish’s spiciness can vary depending on what brand you buy.
Horseradish, like wasabi, has less than half of the calories per teaspoon compared to yellow mustard so don’t worry too much about adding it to your food or drink.
Horseradish powder may not be as well-known, but it can replace mustard in dishes like marinade sauce, glaze, dips, and salad dressings. It’s also readily available on store shelves at most grocery stores or you can buy the higher-quality version online!
You can replace turmeric powder with the same quantity of horseradish powder. Keep some around for next time you run out of mustard because this will give similar results too!
When it comes to mustard, I am a firm believer in prepared variety. Although dryness is the most common form of this condiment, there are also wet varieties like paste-like preparations.
It is important to mention that mustard powder in its original form is more concentrated than already prepared mustard. When you use mustard, take a tablespoon for every teaspoon of mustard powder required in the recipe.
If you have mustard seeds you’re one step away from mustard powder. In fact, you can make powered of them. There are a lot of brands offering mustard seeds and they are actually cheaper than mustard.
The process of turning these seeds into powder is very simple. You’ll only need a mortar and pestle or a food processor.
When the powder is ready, you can store it in an airtight container.
Since you now have a powder, it is difficult to talk about a substitution. The amount you should use matches the amount of mustard powder required in the recipe.
Arugula is a green leafy vegetable, which might be used in salads. It’s also on my best substitutes list for a reason.
It has the same sharpness and some people even say it gives more flavor to sauces or dressings than mustard powder does.
Again, just use as many leaves as are required in the recipe you’re cooking.
The only thing to keep in mind is that arugula will make your dish bitter-tasting. So if you have any concerns about this don’t add too much of it when preparing your food.
I love anything mustard so my advice to you dear home cooks is that everyone should have spare mustard seeds. Preparing your own powders is really rewarding, especially when you know you made it from scratch. So the next time someone doesn’t want any more prepared or powdery mustard and runs out – they can use their leftover seeds for some backup!
I wonder why mustard lovers don’t always keep extra jars on hand in case they run out. There are endless benefits like knowing everything was made by yourself with just what’s available at the moment too! That way if someone needs a small amount of either fresh ground flavorings or powdered spices when running low there will be an option right under our noses.
The next best option is turmeric powder. Turmeric is a common spice in most kitchens these days and one I happen to have plenty of stock of already. It has many different uses for cooking. It’s considered safe if you don’t want to risk other alternatives too (although it’s certainly not as great at disguising flavors or textures).
But still: All 6 substitutes listed above work pretty well in most dishes – as long as they contain any kind of liquid or sauce (or oil), that is.
Making substitutions for ingredients when they are not available is an essential skill in the kitchen. For instance, instead of making a run to the store if you don’t have mustard on hand, you can experiment with some substitutes that will save you time and money!