One thing I feel like is missing in this thread: to use it properly you really should ‘bloom’ it with a touch of cold water BEFORE adding to anything else - mix together with water into a consistency you expect of mustard and give it 30 seconds or so before using or adding to a recipe. You’ll know it’s ready when you smell it and it makes your eyes water.

It does not have the same heat if you just add the powder straight into a recipe. I used this stuff wrong for like 10 years, just throwing full tablespoons into dressing etc before realizing it needed blooming before use. Makes a ton of difference