The 7 Best Substitutes for Mustard Seed

Where would we be without mustard seeds? Even if they’re not something you keep in your cupboard, we bet you have a jar of mustard somewhere!

People who cook with mustard seeds swear by its deliciously spicy flavor and wouldn’t go without.

What is the best substitute for mustard seeds? The best substitute for mustard seeds is turmeric or whole grain mustard. You can also use horseradish, caraway seeds, dry mustard, wasabi, and pickling spices as substitutes for mustard seeds.

Do you have a recipe that calls for mustard seeds, but your pantry is empty? Don’t panic, these substitutes will keep your dish tasting delicious.

Let’s look at the 7 best mustard seed substitutes and how to use them.

• What are mustard seeds?

Mustard seeds are small, dried seeds, collected from specific varieties of mustard plants. There are more than forty different varieties of mustard plants around the world, but only three of them are used for mustard seed production.

When we say these grains are tiny, we mean tiny: spill these little round balls on your work surface and you’ll find them everywhere for months.

Chefs and cooks love to use mustard seeds for their unique and distinctive flavor. They add an incredibly spicy flavor and aroma to many different dishes.

Mustard seeds are a popular ingredient in many different cuisines around the world.

Mustard seeds are by no means a new invention – mustard plants have been grown for food since Roman times!

In fact, mustard seeds are even mentioned in the New Testament, where a mustard seed was compared to heaven. There is no better recommendation than that.

• What do mustard seeds taste like?

Mustard grains are full of flavor. They are quite spicy, with a spicy peppery flavor.

If you’re familiar with the taste of mustard, then they taste the same, just a little crisper and sharper. The three types of mustard seeds differ slightly in their flavor.

These tiny seeds have a crunchy outer shell that “bursts” when bitten. The interior is creamy and full of flavor. Mustard seeds absorb liquids and juices well, becoming soft and gelatinous.

Mustard seeds can be eaten raw, and are often used in salad dressings and sauces. When cooked with mustard grains, they are typically roasted in a dry pan, bringing out the intensity of the flavor.

They can also be fried in oil, but keep the lid on the pan because they will quickly start to jump into the air.

What are the different types of mustard seeds?

Interestingly, the plants used to grow mustard seeds are part of the Brassica family, along with cabbage, cauliflower, turnip, and canola!

This family of plants is responsible for meeting many of our culinary needs, and we can all agree that a jar of mustard is a pantry essential.

Mustard plants are highly versatile and adaptable, with over forty different varieties found throughout the world. However, only three of these types of mustard seed plants are used to produce the mustard seeds we use for cooking and eating:

yellow mustard seeds

The white mustard plant, Sinapis alba, is used to produce yellow mustard seeds . This species of mustard plant is found throughout the world, although it is native to the Mediterranean.

The light tan yellow mustard grains are slightly larger than those of the black or brown varieties and have a different flavor and intensity.

They are slightly milder and less spicy than their black and brown counterparts, and have an almost tart undertone.

Yellow mustard grains are mostly used to make yellow mustard.

black mustard seeds

Black mustard seeds are produced by the Brassica nigra plant, native to North Africa and parts of Europe and Asia. The flavor of black mustard seeds is much stronger than that of yellow mustard seeds, with a strong peppery flavor.

This variety of mustard seed is not actually black: the tiny seeds are a dark reddish-brown.

Black mustard grains can be used whole, and are usually roasted or fried in hot oil to intensify the flavor. They can also be dried and ground to make a spice powder.

brown mustard seeds

Also known as Chinese mustard or Indian mustard, brown mustard seeds come from the Brassica juncea plant. Brown mustard seeds are not always brown. Its color varies from a dark yellow appearance to dark brown.

Brown mustard grains are hotter than yellow ones, but not as hot as black ones.

They’re a good in-between option, versatile enough to be used in a number of different dishes, as well as pickling and salad dressings.

The 7 Best Substitutes for Mustard Seeds

So now that we’ve got you excited about mustard seeds, we need to think about what you can use as a substitute for these amazing little seeds.

There are many options available, so don’t be discouraged if you run out of mustard seeds.

Here are the 7 best substitutes for mustard seeds!

1. Turmeric

Turmeric is the mustard seed substitute to choose if you are looking for a subtle but similar flavor. With a refreshing peppery flavor, turmeric can be used as a substitute for mustard seeds in Indian and Asian cooking.

Remember that turmeric will not have the same spiciness as mustard seeds, so you may need to add a bit of extra spiciness.

Also, turmeric is bright yellow in color, and this mustard seed substitute will turn your food a bright yellow color. This makes it unsuitable for use as a pickling spice, as it will quickly discolor your lovely pickled foods.

Turmeric can replace mustard seeds in the same amount as indicated in the recipe.

2. Whole grain mustard

Grain mustard works great as a substitute for mustard seeds, as it tastes almost identical to the ingredient you’re missing.

This mustard seed substitute will work well in most recipes, as well as pickles and salad dressings.

Keep in mind, however, that whole grain mustard will taste vinegary, so you may need to add a small amount of sugar to compensate.

If you use whole grain mustard, use about half the amount of mustard seeds.

3. Horseradish

Being from the same botanical family, horseradish has a lot in common with mustard seeds.

Horseradish might not be the most obvious choice if you’re looking for a substitute for mustard seeds, but if you’re looking for a spicy, peppery flavor, then this creamy vegetable is the way to go.

To use horseradish as a substitute for mustard seed, add half the amount to the dish. Remember that horseradish is very spicy, so it is better to err on the side of caution.

You can use fresh horseradish or prepared horseradish sauce, which is mixed with vinegar.

4. Caraway seeds

Caraway seeds have a warm, slightly spicy flavor, very similar to mustard seeds. This makes them a great substitute for mustard seeds in recipes that call for whole spices, such as curries and pickles.

When caraway seeds are used as a substitute for mustard, they can be similarly added in the same amounts.

Caraway seeds are slightly milder than mustard, so you can add a bit of cumin or garam masala to enhance the flavors of your dish.

5. Mustard powder

Made from ground mustard seeds, powdered mustard is also sometimes referred to as mustard flour or ground mustard. It is this powder that is used to make mild mustards, such as yellow mustard.

Powdered mustard is typically made from yellow or brown mustard seeds, so it has a milder flavor than black mustard seeds.

To use powdered mustard as a substitute for mustard seeds, add one and a half times the amount to your recipe.

6.Wasabi

Wasabi is full of spiciness and natural heat, making it a great substitute for mustard seeds.  It is best used in dishes such as curries, which will be greatly enhanced by this tasty spice.

Since wasabi is quite hot, it’s best to start using less than half the amount of mustard seeds.

7. Spice for pickling

Pickling spices are highly regarded by canners around the world as they combine the perfect flavors in one simple blend, ready to make your pickles taste amazing!

This whole spice blend typically contains bay leaves, coriander seeds, and mustard seeds, as well as chili peppers, peppercorns, and ginger . They are usually left whole or gently ground, to preserve the flavor.

However, pickling spices aren’t just for pickles! Pickling spices can be added to rich dishes, such as casseroles, casseroles, and braised meats, to give them an intense spicy flavor.

This makes pickling spice a great substitute for mustard seeds for these types of dishes.

We suggest adding only half the amount of pickling spice to start with, as some flavors, such as cilantro, can overpower the other flavors in your recipe.

Related questions

Now that we’ve gone over the absolute best substitutes for mustard seeds, let’s take a look at some related questions!

What are mustard seeds used for?

Mustard seeds are very versatile and are a popular ingredient in many types of cuisine.

Here are some of the most popular uses for mustard seeds:

Mustard

Obviously, this had to be the first on the list! Who doesn’t love a drizzle of mustard on their hot dog or hamburger on a bun?

Mustard seeds are used to make all types of mustard known to man.  The different types of mustard are yellow, Dijon, French, Creole, English, grey-pupon, spicy brown, whole grain, honey and even beer.

mustard oil

Brown mustard seeds are used in Asian countries to produce a potent mustard oil. However, this oil can potentially contain toxic erucic acid, so it is not available in the United States.

pickle

If you like to make pickles, you’ll no doubt have a good supply of mustard seeds! Almost all pickle recipes include mustard seeds, and they add essential flavor to pickled foods.

The most common type of mustard seed used for pickling is yellow ; however, other varieties can be substituted. Dry roasting the mustard grains before adding them to the pickle mix will extract and intensify the flavor.

salad dressings

A dash of mustard seed can transform a boring salad dressing or vinaigrette into a taste sensation.

Mustard seeds soften when added to a liquid , turning each tiny seed into a burst of flavor waiting to happen.

Cook

This is where the mustard seeds really come into their own. Asian-inspired recipes are often bursting with flavor, and that’s because they use ingredients like mustard seeds.

These tiny seeds not only provide an intense and spicy flavor, but the aroma they produce is also extraordinary.

Is it easy to make homemade mustard?

Homemade mustard is quick and easy to make, and you only need a few ingredients from your pantry!  Mild mustard can be made the day you want to eat it.

If you are looking for a grainy mustard, you should make it a few days in advance to allow the flavors to develop.

Here are some of the easiest homemade mustard recipes:

mild yellow mustard

Add mustard powder, ground turmeric, garlic powder, and paprika to a pan ; you can play with the amounts of spices to get the flavor you like.

Whisk 1 cup of water and simmer until it becomes a thick paste. Add ½ cup of vinegar and simmer another 10 minutes . This mustard keeps in the fridge for up to 3 months.

whole grain mustard

Add 1 cup of vinegar to 1 cup of mixed mustard seeds and let soak overnight. Add 3 tablespoons of brown sugar and ½ teaspoon of salt and gently pulse the mixture in a food processor until it resembles whole wheat mustard.

Let it sit for a couple of days before tasting to allow the flavors to develop. This whole grain mustard keeps in the fridge for up to 12 months.

spicy mustard

Add chili flakes and paprika to the whole wheat mustard recipe for a spicy kick to your homemade mustard.

honey mustard

If you prefer a sweeter mustard flavor, try adding a small amount of honey to the mild yellow mustard recipe.

How do you substitute the different types of mustard seeds?

Mustard seeds come in three colors: yellow, brown, and black. Most of us wouldn’t have all three types in our spice cabinets, and it pays to know how to interchange them.

If your recipe calls for one type of mustard seed but you only have another type, can you substitute another type?

Yes of course you can! However, each type has a very specific flavor profile and heat, so you may need to adjust the amounts slightly:

• If you don’t have yellow mustard seeds, you can use black or brown grains instead. Both are slightly spicier, so cut the amount in half.
• Brown mustard seeds fall somewhere between the other two when it comes to spiciness. If you use yellow mustard seeds instead, you will need to double the amount you use. For black mustard seeds, reduce the amount to about three quarters.
• Black mustard grains are the spiciest of all. You’ll need to add four times the amount of yellow mustard grains to get the same flavor, and twice as many brown mustard grains.