Origins

• Ground mustard is made from one of four kinds of mustard seeds that vary in flavor from hot to mild. Brown and black mustard seeds, often most easily found in specialty stores, are used whole and toasted for flavoring curries; white and yellow seeds give body to the condiment mustard. Yellow and brown seeds are usually combined to make ground mustard. Turmeric powder comes from the rhizome, or rootlike stem, of a plant that is a member of the ginger family. Mild and musty in flavor with an orange-yellow hue, turmeric has been popular in India for centuries as a dye for both textiles and food.

Uses

• Both ground mustard and turmeric powder have flourlike consistencies and are often seen as ingredients in curry spice blends. Turmeric is the ingredient that gives curry its color, while ground mustard gives curry its bite. Both spices are often used in Indian cooking and are fine seasonings for simply prepared vegetables, fish, meats and grains.

Substituting

• Using turmeric powder instead of ground mustard in a curry spice blend or sauce results in a milder dish. The Cook’s Thesaurus instead recommends substituting horseradish or wasabi for ground mustard; cayenne powder or dried chilies are other ways to replace the kick you would get from the dry mustard. If you're not a fan of spicy dishes, you may prefer the turmeric substitution: Using turmeric in place of ground mustard in noncurry recipes such as potato salad results in a milder flavor with a deeper gold color.

Tips

• Turmeric is best used in small amounts because of its earthy, floury taste. Like all dried spices, turmeric intensifies in flavor the longer it cooks, so tasting after 5 to 10 minutes of simmering or blending before adding more is a good idea. Turmeric can also stain your clothes or hands and is an economical substitute for saffron.