Annam Mustard Powder is finely ground mustard seed that brings a bright, warm, and pleasantly sharp heat to cooking. Its color ranges from pale golden to light brown and its aroma is fragrant and slightly pungent when mixed with liquid. The characteristic bite comes from natural compounds released when the powder is hydrated, giving a lively mustard flavor that complements Indian, Asian and Western dishes alike. This versatile powder can be used to build sauces and condiments, boost marinades and rubs, add depth to soups and stews, and contribute to pickling and dressings. As a dry, measured form of mustard it is easy to store and to blend into recipes where a concentrated, uniform mustard flavor is needed.

To use Annam Mustard Powder as a basic mustard paste, mix one tablespoon of powder with one tablespoon of cold water, stir to a smooth paste, let it rest five to ten minutes, then season with a little vinegar or lemon juice and salt to taste. For dressings and sauces whisk the powder directly into liquids and then add oil as needed. When adding to hot oil be cautious because powder can burn or splatter; it is often better to stir powder into a small amount of liquid first or add it later in the cooking process. Use it in marinades by combining with yogurt, oil and spices, or fold into batters, soups and stews for a gentle mustard lift. Store in an airtight container in a cool, dry place away from direct sunlight and use within about six to twelve months for the best flavor.