Spicy Mustard

1/2 cup


3 tablespoons mustard seeds
1/4 cup mustard powder
1 1/2 tablespoons organic apple cider vinegar
1/4 cup warm filtered water
1 teaspoon coarse ground sea salt
1 1/2 tablespoons raw honey
1/4 teaspoon turmeric
1/2 teaspoon garlic, minced


Using an electric grinder grind the whole mustard seeds for a few seconds.
This can also be done using a spice/pepper/coffee grinder or mortar and pestle by hand, although it will be more time consuming using these alternate methods.
Be sure to leave the mustard seeds mostly whole since we’ll be adding mustard powder as well.
Add the ground mustard seeds to a medium-sized glass dish that has a lid.
Add the mustard powder, apple cider vinegar, warm water, sea salt, raw honey, turmeric and garlic and stir everything until combined well.
If you’d like to add any additional herbs or spices, now is the time.
Place the lid on the glass dish and transfer to the refrigerator.
Wait at least 12 hours before using. Store leftover mustard in the fridge. This should last several months.


Note: Prepare this Spicy Mustard a day or more prior to serving. The longer it sits, the better it will be. Also know that using brown mustard seeds will make the mustard more spicy.