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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A bold and tangy homemade mustard with a pleasant kick from brown mustard seeds. Perfect for sandwiches, pretzels, and sausages, this recipe is surprisingly easy to make and tastes far superior to store-bought versions. The key is allowing the mustard to age and mellow for a few days.
A quintessential New York deli experience you can create in your own kitchen. This iconic sandwich piles tender, peppery pastrami high on classic rye bread, complemented by a sharp, spicy brown mustard and an optional layer of melted Swiss cheese. Grilled to perfection, it's a simple yet profoundly satisfying meal.
The quintessential Jewish deli classic. Tender, salty corned beef is steamed until succulent, piled high on soft rye bread, and slathered with spicy brown mustard. A simple yet incredibly satisfying sandwich.
When refrigerated, it can last for 12 to 18 months, though it may lose some of its heat and pungency over time.
Most spicy brown mustards are naturally gluten-free as they are made from mustard seeds and vinegar, but always check the label for thickeners or malt vinegar.
Spicy brown mustard uses brown mustard seeds and is processed less, leaving more of the seed hull, which results in a coarser texture and more heat than yellow mustard.
Freezing is not recommended as it can cause the ingredients to separate and ruin the texture upon thawing.
Dijon mustard is the best substitute. You can also use stone ground mustard or a mix of yellow mustard with a pinch of horseradish.
It is a staple in traditional delis because its bold, spicy flavor pairs perfectly with strong-flavored meats like pastrami, corned beef, and salami.
Most traditional spicy brown mustards contain very little to no added sugar, making them a keto-friendly condiment.
Look for significant darkening in color, a dry/cracked texture, or an off-smell. If liquid has separated, it is usually fine and just needs a stir.
spicy brown mustard is a versatile ingredient found in cuisines around the world. With 100 calories per 100g and 6 grams of protein, it's a nutritious addition to many dishes.
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