To make condiment mustard, add cold water to the ground mustard, and leave for 15 minutes while the enzyme reaction creates the heat.

Mustard powder is a useful emulsifier in salad dressings, when cold water is added to 1 teaspoon of mustard powder to make a paste, that is then added to the salad dressing. The longer you leave the paste before adding to the dressing, the hotter it will be. That’s because the vinegar in the dressing will inhibit further enzyme reaction started by the cold water.

Heat level: 4/10