Since Troy and Tracey started carrying whole spices and herbs in the store, I thought I'd share this great post on how to make homemade organic sugar free mustard from scratch. It's really easy to do and so amazing!
First, let's talk about the medicinal benefits of this common culinary spice. Remember a spice is a seed or bark of an edible plant. Not only does it make your hot dog taste good, but mustard has been revered for many thousands of years as a healer and purifier in natural medicine. I remember my grandmother talking about mustard poultices they would use to put on the chest of a very congested and sick person, only to see the sickness soon leave. Mustard has been used for years as a dietary aid to ease digestion and metabolize fat. Yeah...I should eat a lot more mustard dude. Give it to me straight. Do you think if I poultice it on my thighs it will help? Maybe? I imagine it will just make them look more bumpy.
I read here that the Greek physician, Dioscorides, used Mustard as an emetic, and Pliny the Elder (23-79) noted in his Historia Naturalis that Mustard grew everywhere in Italy and was not only a great boon to cuisine, but he also listed forty medical remedies with Mustard as the chief ingredient. At one time in history mustard seed was believed to have strong aphrodisiac powers.
I don't know about that...but my husband Ace nearly fell over dead with amorous when he found out I knew how to make homemade mustard.
Place mustard seeds (and dill seed if you use it) in a spice mill or coffee grinder and mill until a fine powder.
We have this cool organic yellow mustard seed powder for 8$ a pound! That's a smokin' deal eh? It so happens that a pound of mustard powder is 4 cups.
It fit perfectly into a quart size mason jar. Sealed with an oxygen pack it will last 2-3 years in your food storage.
You need to combine the dry ingredients. So...ya know. I don't want to get to tech-no-rocket-chef here, but the two mustards, the salt, the turmeric, the paprika and Ultra gel....
In a separate container combine the vinegar, water, stevia and minced garlic.
I used a fancy jar.
Whisk the dry ingredients together and then add the wet ingredients and mix well.
Add herbs if desired or enjoy plain. Keep in a glass jar or non-metal container in the fridge up to one month.
Do you prefer whole grain mustard?
Here's my recipe for that too.
I first read about homemade mustard with Alton Brown and severely adapted it for sugar free organic uses--obviously if you use Splenda it would not be organic. However, if you don't need all that...Get Alton Brown's Recipe from Food Network's blog and the printable pdf here.