# Colman's Mustard
**URL:** https://boards.straightdope.com/t/colmans-mustard/1014555
**Category:** Cafe Society
**Tags:** food-cooking
**Created:** [February 20, 2025, 1:59am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555 "2025-02-20T01:59:52Z")
**Posts on this page:** 20
**Page:** 1
### Author:  [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)
#### Post date: [February 20, 2025, 1:59am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/1 "2025-02-20T01:59:52Z")
I’ve read somewhere (FB? I don’t know) some posts warning Americans that they can’t use ‘English mustard’ (Colman’s) like they do American yellow mustard. Well, I have some prepared Colman’s and I thought I’d have cheese sandwiches on a couple of occasions. Being American, I used the ‘American-sized’ serving. I’ve never found Colman’s to be especially ‘hot’. On the sandwiches, it could have stood to be hotter.
I also have some Colman’s mustard powder that I use in recipes occasionally. Any tips on making something hotter than the prepared mustard?
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### Author:  [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)
#### Post date: [February 20, 2025, 2:16am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/2 "2025-02-20T02:16:22Z")
When made from scratch/powder, let it mature a while _before_ adding the vinegar, keep it less runny (more mustard powder to liquid ratio), and of course, the freshest the better. A lot of stuff, even Coleman’s seems to be well on it’s way to stale in it’s tin, which never helps with the heat.
And of course, you can always buy the “hot” mustard powder variants, for a nose searing experience when you want/need it. I buy from Penzeys most of the time.
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### Author:  [@pulykamell](https://boards.straightdope.com/u/pulykamell)
#### Post date: [February 20, 2025, 2:30am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/3 "2025-02-20T02:30:53Z")
> [@ParallelLines](#):
>
> let it mature a while _before_ adding the vinegar
Huh. I just do the recipe on the back of the tin which is equal parts mustard powder and cold water, wait 10-15 minutes, and it’s what I would consider fiery. I’ve never bothered with adding vinegar.
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### Author:  [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)
#### Post date: [February 20, 2025, 2:31am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/4 "2025-02-20T02:31:30Z")
I’ll try that.
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### Author:  [@pulykamell](https://boards.straightdope.com/u/pulykamell)
#### Post date: [February 20, 2025, 2:33am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/5 "2025-02-20T02:33:44Z")
Yeah, I don’t think I’ve ever had any mustard that gets any “spicier” than that, unless it also contains capsaicin heat. That seems to be about as pungent as it gets.
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### Author:  [@Chronos](https://boards.straightdope.com/u/Chronos)
#### Post date: [February 20, 2025, 2:36am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/6 "2025-02-20T02:36:36Z")
That’s what I thought, too, until I tried the mustard from this one Sichuan place near me. I like hot food, and I’m especially tolerant of the sort of heat found in mustard, but this stuff… Well, I was able to eat it, but only very carefully.
But yeah, even if you like hot food, you probably don’t want to use Colman’s in the same way as you would use American yellow.
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### Author:  [@pulykamell](https://boards.straightdope.com/u/pulykamell)
#### Post date: [February 20, 2025, 2:38am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/7 "2025-02-20T02:38:20Z")
I’m eating Colman’s right now and it’s hitting my sinuses good. Even the Sichuan places I’ve been to have not been any more pungent than this stuff. It’s equal at best. But no mustard really is “hot” to me or hard to eat. It’s not like the superhots (1M+ scoville peppers) where I literally have to stop eating after a few bites because it’s painful. I grew up with grated horseradish (which I could eat by the spoonful) and strong Polish mustards. They’re merely a little bit irritating nasally if I don’t swallow them quite right. If you swallow right, you don’t get it all up in your nose. Swallow it wrong and it can hurt a little.
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### Author:  [@Chronos](https://boards.straightdope.com/u/Chronos)
#### Post date: [February 20, 2025, 2:45am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/8 "2025-02-20T02:45:17Z")
I’m not saying Sichuan mustard is hotter than Colman’s. I’ve had plenty of others that were just fine. I’m saying that the mustard at this one specific Sichuan place is hotter. I have no idea how they do it. Szechwan Garden, in Lakewood, OH, if you’re ever in the neighborhood.
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### Author:  [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)
#### Post date: [February 20, 2025, 3:35am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/9 "2025-02-20T03:35:30Z")
> [@pulykamell](#):
>
> Huh. I just do the recipe on the back of the tin which is equal parts mustard powder and cold water, wait 10-15 minutes, and it’s what I would consider fiery. I’ve never bothered with adding vinegar.
Well, to be honest, I’ve never really empirically tested it. It was something I picked up from Alton Brown years ago (that the acid stopped the maturation of the sinus heat) but I’ve always placed more emphasis on the (to me) more key elements of making it with slightly less fluid than advised (which of course makes it punch harder) and to check freshness, because stale mustard powder absolute packs less punch.
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### Author:  [@pulykamell](https://boards.straightdope.com/u/pulykamell)
#### Post date: [February 20, 2025, 3:48am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/10 "2025-02-20T03:48:40Z")
> [@ParallelLines](#):
>
> because stale mustard powder absolute packs less punch.
I’m sure it does, but my Colman’s is several years old, and it’s still plenty punchy. (Huh. Looks like it has a date of 1/19. I was cleaning out my cupboard a month ago and found three tins of Colman’s I had completely forgotten about. I’ll have to buy a new one and compare to see how much of a difference there is in power.)
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### Author:  [@Fortyfold](https://boards.straightdope.com/u/Fortyfold)
#### Post date: [February 20, 2025, 3:49am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/11 "2025-02-20T03:49:15Z")
I found Aldi’s English mustard to be stronger than Colman’s (don’t know if they use the same recipe in the US), and it’s cheaper. The only US mustard I’ve tried is French’s and it is milder. But I can use excessive amounts of English mustard on meat anyway. Tracklements English mustard is supposed to be very strong, haven’t tried that though.
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### Author:  [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)
#### Post date: [February 20, 2025, 3:52am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/12 "2025-02-20T03:52:51Z")
> [@pulykamell](#):
>
> I’m sure it does, but my Colman’s is several years old, and it’s still plenty punchy.
Giving Coleman’s credit, a well-sealed tin is going to be a superior option for long-term freshness compared to the cheap plastic containers that I used to get from McCormiks!
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### Author:  [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)
#### Post date: [February 20, 2025, 3:56am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/13 "2025-02-20T03:56:50Z")
> [@ParallelLines](#):
>
> I used to get from McCormiks!
McCormicks sells mustard powder? Who knew?
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### Author:  [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)
#### Post date: [February 20, 2025, 4:00am UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/14 "2025-02-20T04:00:03Z")
> **[McCormick® Ground Mustard | McCormick](https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/mustard-ground)**
>
> No pantry should be without McCormick® Ground Mustard - it lends bright yellow color and warm, intense mustard flavor to any dish you stir it into. It adds a pungent kick to deviled eggs, ham glaze, burgers, sauces and marinades.
It’s what I found in what my Mother-in-Law’s spice rack (about 1/5 of what I stock), and looked like it had been used _once_ before, it was certainly old (4-5 years) and stale. And I used it decades ago when Coleman’s was the expensive, high-falutin’ brand well beyond my first-time-on-my-own kitchen means.
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### Author:  [@bump](https://boards.straightdope.com/u/bump)
#### Post date: [February 20, 2025, 2:54pm UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/15 "2025-02-20T14:54:27Z")
I’m guessing McCormick’s sells it more as an ingredient for recipes that call for “1/2 tsp dry mustard” or something similar, not for use in making your own condiment.
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### Author:  [@Mahaloth](https://boards.straightdope.com/u/Mahaloth)
#### Post date: [February 20, 2025, 6:13pm UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/16 "2025-02-20T18:13:19Z")
Grew up having Colman’s Mustard, both in the jar and making our own with the powder.
American, really like it with certain meals.
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### Author:  [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)
#### Post date: [February 20, 2025, 8:14pm UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/17 "2025-02-20T20:14:03Z")
I wanted another sharp cheddar sandwich for lunch. I found a jar of old Beaver (brand) ‘extra hot’ Chinese mustard in the fridge. First, I got some Coleman’s on the tip of a knife and tasted it. It was hotter than when it’s in a sandwich. Next I tried the Chinese mustard. Hardly hot at all. So I put a good teaspoon of the Coleman’s on the sanger.
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### Author:  [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)
#### Post date: [February 20, 2025, 9:07pm UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/18 "2025-02-20T21:07:25Z")
Believe it or not, I’ve never had Colman’s. Now I have a hankerin’ for it.
Gonna get me some.
mmm
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### Author:  [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)
#### Post date: [February 20, 2025, 9:17pm UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/19 "2025-02-20T21:17:10Z")
> [@Johnny\_L.A](#):
>
> I’ve never found Colman’s to be especially ‘hot’.
I’ve never had Colman’s or any other English mustard, but I am fond of German mustard. My go to is Löwensenf Extra Hot. Despite the name, I never found it to be _that_ hot, either. It’s hotter than typical American yellow mustard, but not much hotter than something like a spicy Dijon.
But now I wonder which is hotter, Colman’s or Löwensenf.
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### Author:  [@Atamasama](https://boards.straightdope.com/u/Atamasama)
#### Post date: [February 20, 2025, 9:39pm UTC](https://boards.straightdope.com/t/colmans-mustard/1014555/20 "2025-02-20T21:39:26Z")
> [@Mean\_Mr.Mustard](#):
>
> Believe it or not, I’ve never had Colman’s. Now I have a hankerin’ for it.
I’ve never had Colman’s either but now I’m curious.
French’s is “meh” to me. It’s like the default, basic mustard. It’s fine but that’s all I can say about it.
I am a big fan of Beaver. I like Dijon when I want a bit of a punch, otherwise just about any stone ground mustard is my go-to.
> [@WildaBeast](#):
>
> I’ve never had Colman’s or any other English mustard, but I am fond of German mustard.
Funny enough, Beaverton Foods (maker of Beaver mustard) has a line of German mustards called Inglehoffer which I’m also fond of.
> **[Beaverton Foods | Shop Inglehoffer - Gourmet Condiments](https://beavertonfoods.com/shop-brands/inglehoffer/?srsltid=AfmBOopzdr2fF1v5NebGMLHbRwhVJNv_nZ8YCmXarQATjGxcRugpYZyP)**
>
> Inglehoffer is the largest and fastest-growing line of specialty condiments in America. Shop all of your favorites today!
It’s totally American though, imitating German style of mustards. (Though I’m not really sure how “German” a mustard with sriracha or wasabi is.)
Their Inglehoffer creamy dill mustard though is great if you’re making homemade tartar sauce, or you can put it on fish by itself, it’s pretty good.
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