Why does mustard powder taste bitter

The bitterness of mustard powder is usually related to the quality of raw materials, processing technology, or storage conditions, mainly due to factors such as raw material oxidation, insufficient decomposition of glucosinolates, residual additives, moisture and mold, and adulteration and poor quality.

1. Raw Material Oxidation

Mustard powder is made by grinding mustard seeds. If the raw materials are stored for too long or exposed to air, active ingredients such as glucosinolates will oxidize and produce bitter substances. Mustard seeds with high freshness have a bright yellow color, and after oxidation, their color becomes dark and their bitterness is obvious. Choosing products with sealed packaging and recent production dates can reduce such issues.

2. Insufficient decomposition of glucosinolates

The spicy flavor of mustard comes from the hydrolysis product of glucosinolates, isothiocyanates. However, if the moisture or temperature is not properly controlled during processing, incomplete enzymatic hydrolysis reactions may produce a small amount of bitter by-products. In traditional craftsmanship, flavor can be improved by controlling fermentation time, while industrial production requires strict monitoring of enzymatic hydrolysis conditions.

3. Additive residues

Some cheap mustard powder may be excessively treated with preservatives such as sodium metabisulfite or mixed with pigments such as curcumin to extend shelf life or enhance color. These additives may undergo chemical reactions during storage, resulting in a bitter taste. When making a purchase, you should check the ingredient list to avoid products that contain too many food additives.

4. Damp and moldy

Mustard powder has strong moisture absorption. If the packaging is not tightly sealed or stored in a damp environment, it may become damp and clump, and mold may grow. Mold growth can lead to the breakdown of proteins and the production of bitter peptides, while also posing a food safety risk. After opening, it should be placed in a dry and cool place, and it is recommended to use it within three months.

5. Adulteration and low-quality

Some merchants may add fillers such as bran and starch to mustard powder to reduce costs. These impurities not only affect the taste, but are also prone to coking and bitterness during high-temperature processing. Authentic mustard powder should have a uniform and delicate texture and a stimulating odor, and the exceptionally low price should be guarded against the possibility of adulteration.

When using mustard powder in daily life, it is recommended to prioritize high-quality products from legitimate channels, and pay attention to moisture-proof sealing after opening. If obvious bitterness or odor is found, it should be stopped from consumption. When pairing with seafood or sushi, you can first mix a small amount of warm water into a paste and let it stand to stimulate the flavor. If the bitterness is too strong, you can add a small amount of sugar or honey to neutralize it. Avoid direct sunlight during storage and store separately from strong smelling seasonings.