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The Pantry Quiz #78

Colmans dry mustard

Multiple Choice

You're in the middle of a recipe and -- gasp! -- you've run out of dry mustard, which adds a certain something that you don't want to omit from the dish. Which of the following ingredients on your spice rack would make the best substitute for dry mustard?

1. Curry powder
2. Wasabi powder
3. Turmeric
4. Annatto


Please leave your answer in the comments, and let us know whether you have this ingredient in your pantry.

[Last week's answer: Saffron is the stigma of the crocus flower.]

You can find most answers to The Pantry Quiz by using the search box at right, at the top of the page, to hunt for clues. Come back next Saturday for the answer to today's quiz question.

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The only spice from the list I have ever used is curry powder. I never heard of annatto. When I run out of dry mustard I just grab the yellow mustard.

Wasabi powder. I have a tube not the powder.

I'd pick Wasabi powder because of the 4 choices I most enjoy its flavor. I'd probably just use regular mustard which probably isn't strong enough but -.

I'm guessing turmeric.

Hmm. Wasabi is horseradish, and based on my other choices I'm thinking it would be best for that 'certain something' that dry mustard brings to food. If I needed the color I'd go for turmeric I think, or annatto, but since I've never used that one individually and I have used turmeric, I'd grab that.

Turmeric, of course!

Wasabi has the most mustard-like punch, but has its own distinctive flavor which might throw a recipe off. I recently made a sauce which called for wasabi - which I have - and subbed Hong Foy Chili Garlic sauce for some zip. So, my answer would be 'none of the above.' Interesting question!

My guess is turmeric.
I've only known prepared mustard to be used as a substitute for dry mustard, so I'm anxious to find out the answer.
I don't have any in my pantry.

The wasabi powder would add the bite and heat of dry hot mustard, (without adding much flavor - unlike, say, the curry powder) although you should probably add less of it. I have some wasabi paste, although I think I have only used it once. I'm not sure what annato is. I do have curry powder and turmeric.

While we're talking mustard...I am surprised at how little flavor my dry mustard has - both Colman's and Penzeys. After discovering that, I went out and bought fresh, with the same result. Why is that?

tumeric and annatto, or just tumeric.

I would probably use the wasabi powder since the mustard powder imparts a similar sharp flavor. If I needed a yellow hue, I wouldn't have chosen the mustard in the first place. I would have gone with annatto or tumeric. I have used annatto when cooking Caribbean food. In specific the Cuban culture uses it in their rice dishes. This is a great question.

I'm guessing turmeric because it's an ingredient in mustard, but I'm not 100% sure!

Thinking it's turmeric...and I have dry mustard always in my pantry.

PS - always have turmeric in my pantry as well.

I would use turmeric. But I'm not sure that's the right answer.

Wasabi is the correct answer. Most wasabi is dry mustard with a little wasabi for flavour. Some of the same compounds that give the sinus burning heat are present in both mustard and hosreradish.


For color I would choose tumeric

Turmeric and annato are mostly added for colour, not taste. I think maybe wasabi would be the closest in flavour to mustard, but I'd choose curry because I think it would taste good in any recipe that needs the little something that mustard would give you. I think it would taste different, but better than wasabi.

Wasabi and mustard are both spicy roots so they would probably be the most interchangeable. But I would just use some jarred mustard.

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