* Prices may differ from that shownMore Offers
Whenever I am eating some foods I love to add a little spice to them sometimes for more taste as some foods tend to be a little bit boring at times and a little extra dressing is ideal to spice it up a little. This mustard has been around since 1814, can you believe that far back for a good tasting product, it is amazing how long it has been around. It comes in a glass jar with a yellow screw off lid, to reveal the contents which are a yellow paste and the name of the Colman's Mustard is clear to see on the front of the jar. The texture is nice and smooth and the taste is kind of a spicy, tangy and a little hot, but not so much that it burns the mouth completely but it is quite a hot paste for some, the paste is quite thick and can easily be spread over meat in sandwiches such as Beef, Ham, Cheese, or any food that takes your fancy to add a little dressing and a little goes a very long way. I prefer it in sandwiches to give them that little extra flavour and I put a little in Potato Salad to give it a little more taste, it is very good to add to casseroles and even curry's to give that extra taste. Also my wife adds a little to vinaigrette and spoons it over salad for extra flavour and she loves it, and I think it is very versatile and it is one of those foods that can be experimented with in recipes. For a 100g jar it is priced around 64p and it can be found at any good supermarket in the pickles isle and the bright yellow jar stands out clearly. It has a shelf life of around 12 months and the jar is recyclable. I recommend this to anyone to give a try and add that extra taste to your food and recipes and also it has it's own unique taste and is very good quality. I rate it 5 stars.
Oooh now when it's cold outside and you're tucking into your Sunday dinner, there is nothing like a blob of Colman's English Mustard on the side of your plate. It's tangy and really peps up your meal. I'm rarely without a pot of the hot stuff in my cupboard and hunting it out the label tells me that Colman's of Norwich have been going since 1814 so they're obviously been getting things right. The pot is very distinctive with it's traditional yellow label and that huge bull staring right at me. Unscrewing the plastic lid and peering in, it's the smell that hits you first, that deep tanginess that will make your nose wrinkle if you get it too close. The mustard itself is a muddy yellow, not a paste but a much thicker consistency than other condiments. Of course, it's the taste that will get you. You only need a bit! Just dip your knife in and scrape it onto the side of your plate so you can then dip in a forkful of roast beef or mash. Anymore than a small blob will do the bizarrest things to your face, will literally freeze your features solid, and give you the wierdest pins and needles sensation. Your nose will run and your eyes water like mad. But don't worry, it only lasts a few seconds but beware if you are on a first date or in a restaurant or you will look bonkers. And don't let this put you off, as English Mustard really is yum and really perks up all kinds of food. A staple with roast dinners, it's also great with cold meats, pickles, Ploughmans lunches, in mashed potato and I love it with cheese on toast. It comes in different sized pots, mine is 100g but it does last and mine cost 90p but that was from my village shop so will cost less from supermarkets I'm sure. Per 2g serving will give you 0.2g of fat and 4 calories. My dad is a big fan of this stuff too, my parents were on a cruise round the Med this summer and it was pretty difficult to get hold of, but the waitress did manage to find him some. They were sharing their table with some Americans and one lady, was very intrigued as to what it was. My dad offered her some to put on her plate but warned her she would only need a tiny blob. She didn't believe him and lobbed some on as if it was mayo or ketchup. Think they had to throw her overboard to cool down....
Colman's Mustard Description: Traditional English mustard http://www.colmansmustardshop.com This mustard seems to have been around forever (established in 1814) and is easily recognisable on the shelves by the fact that it is all yellow! It is basically a clear glass jar (you can also buy it in tubes which is really handy) with a bright yellow plastic lid. It also has a bright yellow label with the Colman's logo on the front and the writing in red. In case you are unsure, English mustard is the hot, smooth one. There are other brands of English mustard available but for some reason, they all seem to lack the eye watering hotness that this one has, which is why there is no competition in my mind, Colman's is the winner by a mile. I don't know what it is that makes this so good, but it is a condiment that I use a lot. I have it with all kinds of roast meat, on chicken and ham sandwiches, with sausages, with hunters chicken....in fact the list is probably too long to write down. It is an essential ingredient to make a tasty and spicy mashed potato though, and I really recommend that you try adding some to your mash, if you haven't already. It can also be added to stews and sauces to give it a special kick. 100g of this mustard contains the following; 188 calories 9.8g sugars 9.3g fat 0.6g saturates This mustard is a must have ingredient to meals that I always have in the kitchen. I get through loads because I use it so often, it has the perfect combination of flavour and heat and nothing compares to it in my opinion. I highly recommend that you try it, if you haven't already, it is absolutely delicious!
Ham and mustard sarnies, yum, Mustard spread on a pork pie chunk even yummier. My dad introduced me to this when I was younger and luckily he didn't overload me with it to put me off, he did always tell me though that it would put hairs on my chest? lol. Colmans Mustard is easily recognised by that dark yellow packaging with the bright red writing on top. It comes in a few forms, either in a glass jar for you to put your knife into, as a powder in a tin for you to make up yourself (which I find absolutely rancid as it never tastes like mustard to me, I think I'm doing it wrong) and last but not least a squeezy tube which is what I have. Colmans Originial English Mustard est 1814 is clearly printed on all of the products. 100g of this mustard contains; 188 calories 9.8g sugars 9.3g fat 0.6g saturates The mustard is a deep, dark yellow colour, you know that mustard colour. It has a smooth and easily spreadable consistency. It's an intenstely flavoured mustard, strong and powerful and can often leave a little sting or tickle in the back of your throat if you eat too much at one time. It really provides food with a sharp and powerful kick which is extremely flavoursome. Due to it's strength a little really does go along way with your food. I have often used it with my beef on roast dinners, in ham sarnies to give them a bit of oomph and prevent them from being the bland ham sarnies they would be otherwise and I especially love it thinly spread on a chunk of pork pie. There are other brands and styles of mustards you can buy but this is by far my favourite, it delivers on all levels and works with so many foods. It's tasty, toothsome and for me is a real treat when added to certain foods.
Colmans is a traditional strong bright yellow English Mustard. Produced since 1814, this is one of the stronger mustards out there and yu only need a really really small amount with your food. Its strength is on par with Horseradish and if you have too much of it you will experience a sensation like a small bomb going off at the back of your nose, through your sinuses and your eyes will start to water! This can be mildly pleasant if you have a headcold or feel all snuffly and bunged up sinus-wise. You can buy a small glass jar of this with a bright yellow lid and a label with what looks like an etching of a bull on it for around 62p in most supermarkets. You can also buy a tin of mustard powder to mix up your own. Ingredients are: water, mustard flour, sugar, salt, wheat-flour, spice and citric acid. Nutritionally, a whole 100g jar will provide 188 calories and 9.3g of fat. A jar will last you around 6 months even if you use a little a few times a week. I eat a lot of crackers with toppings and if i have ham, I use this mustard. Its flavour compliments ham, pork and gammon (all pork products essentially). You can also use this as an ingredient in mashed potato (mustard mash) but again, you only need the SMALLEST amount. The jars have the Royal Crest on them which means the Queen uses this product- and if it is good enough for HM then its good enough for me. Colmans has a website, a mail order shop (you can write to them or go on the website to see the products or request a catalogue). They also sell the Colmans Mustard Cookbook. Well worth a look for some novelty products.
I use Colman's mustard with nearly every meal I have at the moment, its just a bizarre craving I have suddenly developed. I have tried many different types of mustard but non as tasty as this one. This mustard is quite strong so you do not need to add much, I like to have it on sandwiches just for that extra kick. The mustard is a quite thick paste, it tastes very nice and is easy to spead on whatever food you decide to put it on. I think this mustard tastes great on a ham sandwich, or with cheese! Colman's English mustard is very easy to spot with its bright yellow packaging. The mustard comes in a glass jar and Colman's Mustard is written on the yellow label in red letters. The Colman's mustard I bought cost me under 70p for a 100g jar. It does last quite a while, but at the rate I eat it I will need to buy another jar again soon. This mustard is very different to other brand I have tried. Most others are a little too bland for my taste, this is definatley the best one I have tried so far. So if you want an extra kick to your meal or snack you should give this mustard a go.
When I want to 'tart up' & add some 'lift' to my ham, beef or pork butties or barmcakes I usually go for my Colman's mustard which I always keep in stock. It's only me in our family that likes it so a small jar - 100g for around 69p - is my little treat. There's something about Colman's which makes it stand out from other brands but I know a lot of people (rather like Marmite) either love it or hate it. To me it's perfect as it has the authentic sharp & strong taste of mustard which is an ideal addition to cold meats. Colmans have been around since the 1800s & you can buy their mustard in powder form (remember the tiny mustard pots with their dinky spoons?) or in tubes or squeezy jars. personally I prefer the jars as the screw top lid keeps it fresh, it's really convenient & you don't have to 'faff about' with gungey tubes. The jars usually have a shelf-life of about a year & I keep mine in the fridge. Sometimes, if not used for a while, there's a bit of liquid on the top which I usually tip away & this doesn't seem to affect the taste or texture in any way. It spreads beautifully because the consistency is just right - you don't need much so it's easy to spread a thin layer &, if you use it instead of butter, you get the full taste but without the calories & fat. The colour is a lovely yellow but be warned, if you spill any on your clothes it may be hard to get out as I've found to my cost. I like lots of different mustards including American & Dijon which are much milder - but if you want the 'real English' hot one then Colman's mustard is, in my opinion, the very best. We had visitors for a few weeks from the Middle East who always asked for advice (about everything!) especially about English foods. Unfortunately they never listened so when I warned them about the mustard they took no heed - sorry, I know it's mean of me, but I had to laugh when they took bites out of my sandwiches,spat them out & drank loads of water to remove the taste - serves them right - after 16 weeks you'd have thought they would have trusted me! summary ~ - cheap & tasty way of livening up the old ham buttie etc. - lovely colour. - great consistency. - love it or hate it - a great British condiment which is exported all over the world.
Colman's has been around since the early 1800s and the brand is now owned by Unilever who are a large multi national Anglo-Dutch company. Colman's are synonymous with English Mustard which has a clean fiery taste as opposed to Dijon (French Mustard) that has a sweeter and more aromatic quality to it. There are various other types of mustard such as whole grain, Irish and Chinese but we'll stick to Colman's for now. The most commonly purchased Colman's mustard is the 100 gram jar (3.5 ounces) but you can also purchase 2 or 4 ounce old fashioned looking rectangular tins of Mustard Flour from Colman's which reconstitute into mustard paste when mixed with water. Mixing the correct amount of water with the Mustard Flour is crucial and if you've ever been served mustard in a restaurant or at a party that absolutely blows your head off the chances are that it was mixed with far too little water. The main uses for Colman's mustard are as a condiment with hot or cold meats, Scotch eggs, in salad dressings and in many different recipes. One tip I have is that if you want to change things up a bit then add a little Tomato Ketchup to the Mustard paste to get a sweeter less powerful flavour. All in all this is a must have in your kitchen along with Dijon mustard which is also a classic condiment.
This product really cuts the mustard. Roast beef and mustard, ham sandwich and mustard, yum, nothing could be better and the accompaniment that I use is Colman's mustard. To me there really is no other mustard and I for one would not reach for another besides the little yellow pot! Colman's actually say on their website that, "Few brands are so firmly linked with a product in the way Colman's is with mustard. What exactly is mustard? Well, it is described as a thick yellowish-brown paste with a sharp taste made from the ground seeds of a mustard plant. The ground mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavorings and spices. A strong mustard can cause the eyes to water, sting the palate and inflame the nasal passages. Colman's of Norwich was founded in 1814 and this was when Jeremiah Colman first advertised his mustard in the Norwich chronicle. A pot of Colman's English mustard is very distinct and easy to spot. It is in a glass jar with a yellow label around it and a yellow screw on lid. Colman's Mustard is written on the label in bright red lettering. This packaging was actually added to the mustard as far back as 1866 as was the distinctive bull's head logo. Colman's mustard is extremely strong and I do find a little little goes a long way. It has a very hot taste to it and in my opinion you only need a tiny bit added to your food to give it the unique mustard taste. The tangy flavour of Colman's mustard comes from a blend of brown mustard (Brassica juncea) and white mustard (Sinapis alba). The mustard itself is fairly thick, not runny or in liquid form but it is more like a paste, ie you are able to smooth is over your beef or bread. It is a yellow colour, best described as a mustard yellow funnily enough! It has a bit of texture to it, almost like it has little bits in it, probably from the mashed up mustard seeds. This definitely does make you eyes water if you have too big of a bite of it but overall it's a wonderful addition to your meal. A jar of Colman's mustard is extremely cheap in my opinion and really does keep for quite a long time so it's something you can always have in your cupboard and know that it will not go off for quite a while. They recommend on the jar that it has a shelf life of 12 months. The jars come in different sizes. A 100g jar costs £0.69 and 170g jar costs £0.93. They also come in squeezy plastic bottles where the cap is at the bottom but I don't really recommend these. Of course the product inside is still the same, that does not change but it's hard to get the mustard out when you get nearer the end of the jar compared to a glass jar which makes it easier to scrape out the mustard at the bottom. You can always have fun with this mustard and an American. Being half American and having family there who come to visit it's always fun to make them slather this mustard onto their food. American mustard is no way as strong as English mustard, you basically would add it to your hot dogs etc just like ketchup so when they actually take a bite of their food with all the English mustard on it's fun to watch, he he he!!
Colman's Mustard (also perhaps called English Mustard) is a yellow thickish substance commonly found in almost all homes. Due to its ability to accompany almost any meat and sandwich filling, its definately a must to add to the cupboard collection. Colman's mustard has a very strong, perhaps spicey taste. It's hard to describe as mustard is a taste in itself. It's commonly used with sandwich fillings, but can be added to other dishes and used as an ingredient to some dishes. It's an extremely popular sauce and has many rival brands. But none ofc express the same flavour as the original Colman's. As I mentioned before, the mustard can go with almost anything. My favorites are it being with sausages, bacon, turkey and as a meat sandwich filler. But can be quite choking if it gets into the back of your throat. I have aslo found that other supermarket own brand mustards lack the strong flavour and tend to be a little watery. This is by far the best. Colman's mustard is available in near to all supermarkets and costs around 70 for 100g jar. It is also available in other forms, ie larger jars and squeezy bottles to make its use easier than sticking a knife into the jar. Colman's mustard is loved by most people but perhaps has quite a required taste. It could come across too strong compared to other mustards.
Whilst making the all too familiar ham sandwiches, my hand slid intuitively into the cupboard searching for the mustard jar. I groped around but could not seem to find the wretched thing, so had to pause to properly search. Yes, it was there but somehow the familiar jar has transmogrified into a squat plastic squeezable pot.............. Now, before you ask how I came to miss this morphing at the time of purchase, it was quite easy, since unusually for the shopping delivery, I had help to put it away. It clearly was not worthy of comment. The packaging has the traditional Colman's label, complete with Royal Warrant, but its upside down and the word 'SQUEEZABLE' is plastered right across. I guess the idea is that you keep this resting on its lid and run the risk of a totally yellow cupboard next time you look. it's a squat version of the plastic Heinz Tomato Ketchup bottles which I have never had the courage to totally trust either. So much for the packaging, but is it still the same, Happily I can confirm that it is still the original and strong English type of mustard that we have all grown up with. The texture is the same, just stiff enough to spread evenly and as sparingly as your taste buds permit. However, there is a problem, I normally dip the knife into the pot, when just sufficient coats it to make the perfect sandwich. One squeeze of this pot and it's all or nothing, so much came out I could have relished the entire loaf; and then I discovered that you can still unscrew the whole cap........thank goodness! This particular packaging holds 150g mustard, sufficient to last over 6 months in our household. I paid £1.00 precisely for this pot, and interestingly the glass jar had I got it was only 93 pence and contained 170g so now I feel even more cheated......... Why so long, you are wondering? Its simply that we have an array of relishes, pickles, sauces, and other condiments which seem to have favourite uses. Indeed there are two other forms of mustard in the cupboard which get selected dependent on what heat of spicing is required. In 1804 sale of mustard powder (sold in tins) was started by one Jeremiah Colman in Norwich. He was a miller by trade and made his mustard powder using two types of mustard seed, one white and the other black. The seed was ground and sifted to remove the husks and thus form the mustard flour. Today after all that grinding and sifting, the two mustards (although now the black mustard seed has been replaced by the brown variant) are mixed together and blended with cold liquids to produce a hot mustard, typified by Colman's English Mustard. Other less hot forms like Dijon or German Mustard use vinegar or warmed liquids to produce a less fiery taste. It seem that hot liquids produce a cool mustard sauce and cool liquids a hot sauce, which is why mustard loses much of its fire when used in cooking. The stated ingredients on the pot are: Water, mustard flour, sugar, salt, wheat flour, spice and citric acid. Unsurprisingly a 5g portion ( a teaspoonful to you or me.....) contains less than 9kCal; so not a fattening product then! The pot does suggest you keep it in the fridge after opening, which I must confess we have never done. My firm favourite to spice up cold meat and cooking sauces.........enjoy Thanks for reading Posted on Dooyoo and Ciao under the same author.
I don't know anyone who doesn't buy mustard even if they don't like it. To me it's a store cupboards necessity. In my house we are all a fan of the stuff and we have a variety of mustard's including this, french and a grainy one. We not only use it on our Sunday roasts, pork, chicken and beef but we use it to marinade meats and use it on ham sandwiches and smear it over pork pies and things. Mustard is commonly used as an accompaniment but I love to use it in cooking. A Bit About Mustard.... Mustard has been grown in England since Roman times. Two types of plant are now grown - brown mustard (Brassica juncea) and white mustard (Sinapis alba). Seed is sown in March and April, the plants flower in June and harvesting takes place in September. Coleman's is apparently the Uk's favourite mustard lol The Packaging.... Mine is 170g glass jar with bight yellow lid that screws on and off. It has a sticky yellow label around it's middle. On it I'm told it's Coleman's mustard in bright red writing and there is a drawing of cow in black and I'm told it's 'Original English'. Around the back the best before date is stamped on, ingredients are listed, size is stated (as I've listed already), and a bar-code, then there is an advertisement for Coleman's mustard shop and the address for that is given and the nutritional values are listed. Though the jar I can see the mustard. Using it.... Well you use as much or little as your little heart desires on whatever you want. Personally I won't use in on lamb cos when I was a child my granny told me mustard on lamb drives you mad! Apparently that is an old wives tale lol I'm still not risking it though! Its a bright yellow colour and very smooth. It isn't runny and doesn't run but you have to use a knife or something to get it out the jar. I can't sniff the jar as the hotness goes up my nose and makes my eyes water and I want to sneeze! I just did it for the purpose of this review for the first time and I feel like I've now burnt the inside of my nasal passage lol Taste wise it depends on your taste buds! To me its very hot. As I say though this is personal from person to person. It's very well blended and very smooth in taste although its hot and what I like about Coleman's mustard is its not just a one dimensional taste. In the ingredients it has listed spices and again although hot it I can taste that within it and pick up on different flavours. If you've never had a mustard before it's very hard to describe the taste of it. Its a condiment! In my view it's far superior than other brands. You'll either love mustard or you'll hate it and to me Coleman's is the best and far nicer than shop branded one's. Ingredients.... Water, mustard flour, sugar, salt, wheat-four, spice, citric acid. Nutritional Values Per 100ml Energy 188Kcal Protein 7.0g Carbohydrate 19.0g of which is sugars 9.8g Fat 9.3g Can be found in all good supermarkets and corner shops etc in a variety of sizes.
~~~~~~~~~~~~~~ COLMAN'S MUSTARD ~~~~~~~~~~~~~ Mustard is right up there with Marmite, you either love it of hate it! If you do happen to be a mustard lover, you will know it does not get better than the old classic taste of Colman's English Mustard. Colman's has been around since 1814 and are the UK's number 1 trusted and favourite brand in sauces and condiments. They originated in Norwich and now have mustard shop there which is a big tourist attraction. Coleman's sell millions of jars of mustard a year and their products are available in almost every shop and supermarket. The packaging ~~~~~~~~~ Colman's mustard is sold in 100g and 170g jars. The jars are clear glass with a mustard colour top and label. The Colman's logo is in red on the front of the label and the back contains loads of useful information about the product. Ingredients ~~~~~~~ This product contains: Water Mustard flour Sugar Salt Wheat flour Spice Citric acid And each 100g provides 188 calories, 7g protein, 19g carbohydrate, 9.3g fat. The average serving is measured at around 2g containing 4 caloriesand. 0.2g fat. The packaging can be recycled. The product itself ~~~~~~~~~~~ Mustard is a deep yellow colour. It has a strong spicy smell and for anyone who has never tasted it, if you were to put a teaspoon of freshly opened mustard straight into your mouth it would make your eyes water. It has a very distinctive taste which can be very enjoyable in moderation. Mustard can be used in cooking and sauces, it makes a great glaze for the ham at christmas, and tastes lovely in a sandwich, lightly spread. 100g will cost you 42p and 170g will set you back 83p. I love the taste of mustard, however not everyone does. If you do not like the taste of mustard, you should be aware that it also has many other uses. Did You Know?? ~~~~~~~~~~ For many years it has been known that the heat from mustard thins mucus and makes it easier to breath when you have a cold or flu. But it also contains a variety of chemical compounds with great healing potential for the body. A traditional remedy for congestion was to apply a mix of crushed mustard and flour to your chest, however adding a dollop to your burger or hot dog may be less messy! People who sometimes suffer from the circulatory problem Raynaud's find mustard helpful to ease their symptoms including the loss of heat to fingers. Mustard increases the blood supply if applied under a plaster and therefore brings heat and feeling back to the fingers.. Mustard increases saliva and digestive juices and therefore stimulates apetite. The last thing you may want to do when sick is eat anything, let alone mustard, however it may be the very thing to get you back feeling human! Herbalists use mustard to bring warmth to the skin. Giving relief from arthritis and back and joint pain. They mix it with boiling water and apply to the problem areas. Mustard has been known to kill fungal infections and adding a little to a foot bath may even knock out athletes foot for good. Soaking your feet in this also may accomplish other health benefits such as unblocking a head cold, reducing fever and reducing headache. It also increases circulation. Drawing blood to the feet is proven to reduce congestion as it eases pressure on the blood vessels around the body. Mustard seeds (taken by mouth) can have a laxative effect... be careful! Mustard is available in many varieties however for great taste and wonderful health benefits, I recommend a traditional mustard from a trusted brand like Coleman's.
While shopping In Kwiksave (only the classiest shops for me) for a congratulations pressie for my husband (hed got a new job), my eye was attracted to the bright yellow packaging of a jar of Colmans mustard. Usually we buy the supermarket own brand but as this was only 59p, I thought Id treat us. Dont worry I did buy Andy some wine and choccies and I even let him share them with me! Even I am not evil enough to give him mustard as a pressie. Clutching my bargain I rushed home to test it out on a ham and peasepudding sandwich. I lead an exciting life. Anyway I spread a really thick layer of the lovely yellow condiment and proceeded to blow my head off. Oooh I likes mustard Its a different yellow from custard Its taste is very hot You feel like youve been shot Its great on your hotdogs But it makes you produce large logs. Sorry I couldnt help myself. Mustard originates back to 460BC and is mentioned by Hippocrates in a description of an army saying they were as fierce and fiery as mustard seeds. There are also mentions of mustard in the Bible by Jesus - I dont think he had it with hot dogs though! Anyway back to the mustard in question. Colmans is definitely one of the more spicier, fiercer ones I have tried. Its not often I gasp for air while eating. Even sniffing the jar (when open) makes my eyes water and my scalp feel like its trying to lift off my head. My husband usually tries to put thicker and thicker layers of mustard on my sarnies to try to defeat me in eating them. It fascinates him how I can stand hot foodstuffs like chillies and curries and mustards as he usually ends up whimpering after a tiny mouthful. I am known to have an asbestos mouth but I have found that I have to limit my intake of Colmans mustard. Its a pleasure/pain thing with me. Occasionally I like to surreptitiously swap sarnies with Andy just to see what effect the inch thick layer of mustard will have on him. He knows some very naughty words! I dont know about you but I always think of Colmans as being the definitive mustard. Seemingly its been on the go for over 180 years and is the leading brand in the UK. Its instantly recognisable by its distinctive yellow and red colouring with its bulls head logo. You know the saying As keen as mustard, well that originates from a rival mustard company Keen and Son (it was their slogan), which was bought out by Colmans at the turn of last century. I'm a font of all knowlege, me. When I was a stay at home mum I used to cook a lot and used Colmans mustard in a tin. This was fantastic stuff, a powder that you made up yourself as hot or mild as you preferred, but nowadays it is much easier and convenient to have it readily prepared in a jar. Although my favourite use for Colmans mustard is on my hotdog sarnies or my ham and pease pudding ones, it is also great for spicing up the Sunday roast or making cheese sauce a bit more zingy. And cheese scones just dont taste right without it (in my opinion). It has a use by date of about eighteen months, but in my household its used quite frequently so I cant see it getting out of date. One of mustards fascinating (to me) properties is that although while eating it, it has a sharp intense bite and flavour to it, as soon as it is swallowed it leaves no aftertaste. The heat doesnt go down your throat and into your tummy like curry. The heat is all in the top of your head much like sniffing a decongestant inhaler. I find it clears my sinuses brilliantly. If you like your mustard hot, then Colmans is great, if you dont, then they have many other products in their range which may suit those without asbestos mouths. Sorry about the poetry, don't know what came over me.
I couldn?t survive without Colman?s mustard powder. It was the first thing I bought as a new bride buying our first batch of groceries. Back home growing up my mum used it in just about everything savoury from baking to barbecues. I know from back then how well it keeps it flavour no matter how long you store it in the cupboard. I?ve sprinkled it on grills to give them some life, stirred it into sauces and gravies to add some flavour and it?s one of the ?secret? ingredients in my own ?Southern fried chicken? coating. I always add a dash of it to white and cheese sauces to give them a little panache., just like my mum does, and I?d NEVER dream of doing a baked potato without spreading a little oil and mustard powder on it to make it deliciously crispy.