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Setting us apart from other mustard millers is our process of removing oil from seed prior to milling it into powder, which results in higher product stability and concentration when compared to conventional oriental and yellow mustard flour. Since our mustard milling process is patented, details can't be discussed, but we can tell you the process is not a chemical one, and any temperature created by machinery is low enough that the heat and flavour characteristics of our yellow and oriental mustard powders are not damaged or compromised.

All of our mustard flour and wasabi powders are Kosher Certified, and we are currently operating under an HACCP program awaiting official certification by that organization.

Yellow Mustard Powder (YMP)

Our patented process removes the oil from mustard seed without compromising taste and pungency. This process also ensures an extended shelf life, and provides a more stable, consistent, and concentrated Yellow Mustard.

  • Without the oil, YMP is more viscous, requiring up to 32% less product when compared to regular mustard flours, depending on the application.

  • Used not only for flavouring, but also as a natural emulsifier - helping bind oil, water and vinegar together when making products such as mayonnaise.

  • Additionally, YMP is used in the production of sauces, dressings, prepared mustards, spice mixtures, and meat products.

  • We ensure quality by controlling colour consistency, pungency, oil content, moisture levels, and packaging quality.


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    Oriental Mustard Powder (OMP)

  • Mainly used for its flavour and pungency - even a small amount can provide a hot, spicy flavour.

  • Once again, by removing the oil, less product is required to achieve a specific level of flavour or hotness.

  • Oil removal also enhances the mustard's natural ability to take the ÆrawÆ taste out of meat or fish.

  • The AIT (Allyl Isothiocyanate), or heat characteristic of the OMP is concentrated, making smaller amounts hotter and more flavourful.

  • Commonly used in spice mixtures, barbeque and oriental sauces, various mustards, and dressings.

    Blends

  • OMP and YMP are also blended to provide a more rounded mustard flavour for use in sauces and dressings, or simply as a spice by itself.

  • Although we can produce any blend ratio, we have found the most popular mixes to be 80% OMP / 20% YMP and 70% OMP / 30% YMP.

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