Mustard Powder
Cold-Milled Yellow & Black Mustard | High Pungency | Bulk Export & Wholesale
*Images & videos are for illustration only; actual products may vary in appearance, color, & size.
Botanical Name: Brassica Juncea / Sinapis Alba
Other Name(s): Sarso Powder etc.
Product Overview
Product Description
Key Quality Indicators
- Micro-Biological Safety: Steam-treated options available to meet EU and US food safety standards.
- No Adulteration: Guaranteed free from Argemone seeds, starch, or synthetic yellow dyes (Metanil Yellow).
- Aroma Retention: Packed in moisture-proof barrier bags to preserve pungency during long-distance transit.
Industrial Applications
Our bulk Mustard Powder is a high-demand raw material for:
Condiment Manufacturing: The base for prepared table mustards, ketchups, and salad dressings.
Meat Processing: Used as a binder and flavoring agent in sausages and cured meats.
Mayonnaise & Sauces: Acts as a natural emulsifier to stabilize oil-and-water mixtures.
Spice Blending: A key component for Curry Powders, Rubs, and Masala mixes.
Key Quality Indicators
- Micro-Biological Safety: Steam-treated options available to meet EU and US food safety standards.
- No Adulteration: Guaranteed free from Argemone seeds, starch, or synthetic yellow dyes (Metanil Yellow).
- Aroma Retention: Packed in moisture-proof barrier bags to preserve pungency during long-distance transit.
Industrial Applications
Our bulk Mustard Powder is a high-demand raw material for:
Condiment Manufacturing: The base for prepared table mustards, ketchups, and salad dressings.
Meat Processing: Used as a binder and flavoring agent in sausages and cured meats.
Mayonnaise & Sauces: Acts as a natural emulsifier to stabilize oil-and-water mixtures.
Spice Blending: A key component for Curry Powders, Rubs, and Masala mixes.
Product Specifications
| Technical Specifications | : | Details |
|---|---|---|
| Botanical Name | : | Brassica Juncea / Sinapis Alba |
| Product Grade | : | Premium Grade A (Export Quality) |
| Primary Origin | : | Rajasthan, India |
| Appearance | : | Fine, Free-flowing Powder |
| Color | : | Pale Yellow to Deep Golden / Dark Brown |
| Flavor Profile | : | Sharp, Pungent, and Aromatic |
| Oil Content | : | Min 25% - 30% (Natural Oil Retained) |
| Moisture | : | Max 7.0% - 9.0% |
| Purity | : | 100% Pure (No starch or artificial colors) |
| Mesh Size^ | : | 50 - 80 Mesh (Customizable) |
| Shelf Life | : | 6 months (Stored in a cool, dry place) |
*As these are general specifications and actual specifications may vary.
^Custom mesh sizes and sterilization options (Steam/ETO) are available upon request.
Packing and Packaging
| Particulars | : | Details |
|---|---|---|
| Packing Size | : | 100 | 200 | 500 GMS; 1 | 2 | 5 | 10 | 25 KGS |
| Packaging | : | HDPE Bags | Paper Bags |
| MOQ | : | 50 KGS |
| Sample* Size(s) | : | 1 | 5 | 10 | 25 KGS |
| Documentation | : | COA, Phytosanitary Certificate, Origin Certificate |
| Customization | : | Availability based on offered options. |
*Paid Samples Only.
Frequently Asked Questions
1. What is the difference between your Yellow and Black Mustard Powder?
Answer: Yellow Mustard Powder is milder and often used in Western-style condiments and dressings. Black (or Brown) Mustard Powder is significantly more pungent and is preferred for traditional pickling and spicy culinary applications.
2. Do you offer De-fatted Mustard Powder?
Answer: We primarily supply Full-Fat Mustard Powder to ensure maximum flavor. However, for specific industrial needs requiring a lower oil content, we can provide customized grades.
3. How do you prevent the powder from losing its pungency?
Answer: Pungency is lost when mustard is exposed to heat. Our Cold-Grinding technology keeps the temperature low during production, and our Aluminized/PP packaging prevents the volatile oils from evaporating.
4. Is your Mustard Powder tested for allergens?
Answer: Yes. As mustard is a known allergen, we follow strict cleaning protocols and provide a full Certificate of Analysis (COA) with every batch to ensure transparency and safety.
