HOME > Chowhound > General Topics >


Chinese Takeout Hot Mustard

Okay. Whenever I'm sick I have to have chicken rice soup with a whole packet of hot mustard. (Just like the duck sauce, except it's mustard.) And I've grown to love the hot mustard.

Is there a type or brand of mustard that is similar? I'd love to have it on hand more than just stashing extra packets away.

  1. Click to Upload a photo (10 MB limit)
  1. Most grocery stores will have jars of hot Chinese mustard in the "Ethnic" food aisle.

    1. You can make the same hot mustard at home using powder Chinese or Oriental mustard. S&B Oriental Hot Mustard is the brand I use. Penzey's also ships their own blend.

      2 Replies
      1. re: JungMann

        You can make the same hot mustard at home using powder Chinese or Oriental mustard. S&B Oriental Hot Mustard is the brand I use.....


        Unless you can purchase the powder mix directly from your favorite Chinese Restaurant or Take-Out.....I agree that S & B is the next best option.

        1. re: JungMann

          Penzey's hot mustard is as hot as S&B and any I've had in Chinese or Japanese restaurants. I order it by the pound. :)

        2. We have local Asian market that where I buy it and while most of the label is in language I can't read the english name on the label is "Oriental Mascot". It tastes exactly the same as what we get with take out.

          Have to agree with the other poster that most supermarket chains have either an ethic aisle or section. I see asian hot mustard at my local stop and shop. Have you tried your local market?

          1. Coleman's is what I grew up on in Hawaii. 1st bloom with water to a thick paste, then add enough soy sauce until you achieve the correct consistency. Yum...so ono with char siu pork, and a small dab in won ton soup.

            7 Replies
            1. re: letsindulge

              Just Coleman's and water is as hot as it gets, as long as the mustard is fresh enough. I'd never thought of adding soy sauce, though any sort of acidic substance will blunt the sharpness; if you make up Coleman's mustard with vinegar, it's not really "hot" at all.

              1. re: Will Owen

                I bloom it exactly as wasabi. With cold water, and covered. The soy doesn't affect the "hotness" believe me.

                1. re: letsindulge

                  Might be an american-asian thing about the soy. Back in the day when mom got chow mein she'd mix up the Colman's (I hadn't noticed the actual spelling until I visited the U.K.) and add soy. I would have preferred the mustard and then a bit of soy mixed on the plate, but I was just a kid then. When we had sashimi (well before the ubiquitous wasabi we have now) we used Coleman's and soy sauce for our raw fish.

                    1. re: Feed_me

                      Dang! I just noticed I spelled Colman's wrong at the end of my reply. Old habits die hard.

              2. Usually the mustard that comes in packets like duck sauce is not what I would call 'hot'. The real hot mustard you have to ask for and they put it in small plastic containers. That's the kind the other posters are talking about. Just checking to make sure.

                8 Replies
                1. re: miss_belle

                  Not here! My local Sichuan place take out packets of hot mustard will clean your sinuses out like nobodies business! Maybe I am just lucky?

                  1. re: foodieX2

                    I've never seen the hot hot stuff in packets. Maybe I need to get out more.:-)

                      1. re: miss_belle

                        I just got some at Safeway with their takeout Chinese food. Hot stuff!

                        ETA: Just checked. Double Hi Brand out of California

                      2. re: foodieX2

                        You are lucky. All the packaged Chinese "hot" mustard I've had has been insipid.

                        1. re: foodieX2

                          Just like anything else it differs from brand to brand.

                          1. re: miss_belle

                            I agree. I make sure that I get the same 'fresh' mustard that they put on each table.

                          2. Beaver has a Chinese style hot mustard, I use Dynasty. I find it at the grocery store in the "Asian" section.

                            2 Replies
                            1. re: wyogal

                              I just checked the Beaver brand "Chinese Style" mustard at the grocery. It has sugar in it. Beaver seems to put sugar in everything they make. As far as I am concerned, there is no reason to put sugar in any mustard except a sweet type. Now that I am consciously reducing my added sugar intake, I won't have anything to do with Beaver products. I know that the amount I would get from mustard is small, but it's the principle.

                              1. re: GH1618

                                You won't like the Dynasty, either, then. So I guess you can make your own. I was just recommending something to have on hand, ie: from a jar, that was inexpensive and easy.
                                To each their own.

                            2. First time I experience Chinese mustard... maybe 14 or so. Went o little Chinese restaurant with family. They had the fried noodles on table to snack on with little bowls of plum sauce and mustard for dipping. My GRANDMOTHER scooped some on a spoon and gave it to me to taste! Had NO idea what it was, but this was Nana after all!?! Nearly took top of my head off and she got a BIG chuckle outta it!

                              1 Reply
                              1. Colman's is not "as hot as it gets." Colman's English Mustard is a blend of brown (hot) and white (mild) mustard, blended for consistent flavor and hotness. If you want Chinese hot mustard, your best bet is to buy the mustard flour in a Chinese grocery, then mix as needed. Use only water to make a paste, let sit for 20 minutes, then add water to desired consistency.

                                2 Replies
                                1. re: GH1618

                                  Yes. Colman's is good, but Mustard flour in the chinese store is better.

                                  We add 75% water and 25% vinegar to re-constitute.

                                  The packets with take-out were good 30 years ago, but those idiots at the Kari-Out corp. discovered that they can make a lot more money by bulking the mustard up with corn starch & water.

                                  The combination of good mustard (another poster suggested we ask for the stuff that they make themselves and put in little cups, instead of the packets) and egg rolls or Chinese-style spare ribs sends me to the moon every time and it hasn't gotten tired, even though for more than twenty years I've been surrounded by this stuff...

                                  1. re: shaogo

                                    Instead of vinegar, try adding wine.

                                2. Mix in some horseradish powder into yellow deli mustard. It's a pretty good facsimile.

                                      1. There have been several studies about URI (Upper Respiratory Infections). Most have found that populations, that ingest a lot of "hot" condiments and foods, have fewer incidents.

                                        When I have either nasal, or pulmonary congestion, I head for horseradish, or hot mustards. They do seem to help, and greatly.

                                        My butcher had a wonderful horseradish, that I referred to as the "jet fuel" of horseradish. Though I love the stuff, I had to cut his with vinegar, or risk death. I would get pint, and then dole it out, judiciously, until I would get sick - then I would spread a teaspoon of it, straight, onto a slice of bread, and take in a big breath, before eating that - in small pieces.


                                        7 Replies
                                        1. re: Bill Hunt

                                          I have to try that. In Austin it is cedar season,and the allergic reaction feels somewhere between flu and bronchitis. I feel this urge to drink Sriracha, but horseradish sounds like a great alternative. The only benefit I have discerned so far is that cheap wine tastes fine!

                                          1. re: tim irvine

                                            When fighting against some sort of URI, I would go for relief, if any, and let the wines fall, where they do.

                                            Now, with sushi, and wasabe, I find that several domestic (US) Sauvignon Blancs, like the Groth Napa, go quite well. While not "cheap," it is relatively inexpensive, and fruit-driven (helps with the "heat").

                                            Good luck,


                                          2. re: Bill Hunt

                                            Yet you haven't linked to one such study. I have been unable to find anything supporting this claim in the NIH, CDC, or Journal of Immunology websites, except for a note suggesting that pungent food helps clear the sinuses. I think we all knew that already.

                                            There may be some reports on the quack websites about this, but I'm not interested in them. It's a medical matter anyway, not a food matter.

                                            1. re: GH1618

                                              The case study that I recall was from the New England Journal of Medicine, and it was some years ago, when my wife was the COO of a major hospital in Denver, CO.

                                              The study, as I recall it, was based around the globe, and defined incidents of URI vs diet, pretty well. They indicated that the level of "spiciness in a diet" COULD have an impact on the incidents of URI. As I recall (over 15 years ago), they cited Mexican, Indian and Chinese regional cuisines, and having populations with significantly fewer incidents of URI issues, and indicated that they believed that the diets were at least, partially, responsible.

                                              Try the New England Journal of Medicine.


                                              1. re: Bill Hunt

                                                I searched the NEJM archive for the past 20 years and couldn't find anything on the subject. An author's name would help. I'm not saying it's not there, but if it is, it wouldn't be definitive anyway. There are obviously many factors which would have to be considered before any general conclusion would be warranted. Since I don't know what conclusions were drawn, I can't say any more than that about it.

                                                People eat pungent food because they like it. That's good enough for me.

                                                1. re: GH1618

                                                  He was a Pulmonologist, and did the study on "spicy foods." The study indicated that populations in regions, where there was a higher degree of spiciness in the regional cuisine, were less likely to exhibit URI, and pulmonary infections.

                                                  It has been too long now, to come up with the researcher's name, but one should be able to locate that, or similar studies on the Web, if their boolean is good.


                                              2. re: GH1618

                                                Why does it matter whether there are medical studies?

                                                The point here is that one person has had results with horseradish and URI.

                                                It's like when someone says a banana helps with an upset stomach. The response shouldn't be "We'll where are the double blind studies?" We just take it as another data point to use for addressing our own issues.

                                            2. Regardless of pungency's efficaciousness vis-a-vis URI, there is strong evidence that capcaicinoids aid in the prevention of certain cancers. Given that I already love the hot stuff, that's just Tabasco on the gumbo for me.

                                              6 Replies
                                              1. re: Perilagu Khan

                                                Promotion of capsaicin as a cancer preventative or cure is quackery, and cancer quackery is the most dangerous sort of quackery. This is not the place for medical advice, in my opinion.

                                                1. re: GH1618

                                                  Thank you, Dr. Koop. We are all much edified by your medical omniscience and moral superiority.

                                                  1. re: GH1618

                                                    Just curious, but are you a Pulmonologist, or an Oncologist?

                                                    Before you ask, I am neither, but my wife is the president of one of the largest hospital systems in the SW US, and has created both one of the best heart/lung programs, plus one of the finest cancer research and treatment centers in the region.

                                                    That case study that I mentioned was in about 1978, when she was with Ochsner Foundation Hospital in New Orleans. Only wish that I had written down the Dr., who published it, but that was long before the Internet.


                                                    1. re: Bill Hunt

                                                      I'm neither of those things, I'm an engineer. But I'm not the one giving medical advice. If I were a medical doctor, I would not be giving medical advice in an internet forum devoted to food. From time to time, contributors here clain that "studies show" this or that, while conveniently being unable to provide a single link to an authoritative source, leaving readers unable to determine for themselves whether the study was misrepresented, whether it was performed by known quacks, or whether it exists at all. This is bunk.

                                                      In any case, isolated medical studies (or scientific studies of any kind) are rarely definitive, and are produced for the benefit of other scientists, not the general public. When the medical community reaches a consensus on the medical value of a compound, it will be documented in the NIH database.

                                                      Capsaicin has been touted for about 200 years by various quacktitioners, so there is much to be found on its supposed benefits, but the only established medical use of it reported by the NIH is for treatment of certain kinds of pain. Being someone who is afflicted with neuropathic pain, I am aware of this usage. I also know that there have been reports by legitimate cancer researchers on possible uses of capsaicin, and there have also been reports on the possible carcinogenic properties of capsaicin. I won't link to any of these reports, because I do not claim them as proof of anything. I will wait for medical scientists to arrive at a consensus and incorporate any new medical use of capsaicin into the practice of medicine in the usual way.

                                                      I do use capsaicin, but the only recommendation I will make is to add a dash of cayenne to your clam chowder or oyster stew, for its culinary properties. Medical advice does not belong here, in my opinion.

                                                      1. re: GH1618

                                                        Interesting. I am also an engineer (civil), and have only passed along the information from a study that I happened to read in one of my wife's many journals, but a Pulmonologist, and tried to cite the approximate year of that study.

                                                        Now, as I am much less that 200 years old, I have no clue what some have touted over the centuries. You know much better, than I do, though somehow, I think that you might be relying on hyperbole here, given the average age of humans - or maybe not.

                                                        If you cannot find the study, I am sorry. That is the best that I can do.

                                                        As you seem to have a mindset, otherwise, I highly doubt that the exact study would sway you, one way, or the other.


                                                  2. re: Perilagu Khan

                                                    Hey, then my gumbo ingestion, plus the Tabasco, might be fighting on two fronts - URI and cancer. That is a very good reason to dine that way, and besides, I LOVE the food!

                                                    Thank you,


                                                  3. i'm from hawaii, and have seen colman's in the pantry, but i always thought of it as a british mustard.

                                                    my family has used ah wing chinese hot mustard powder. mix with a little water and then add soyu to taste. sometimes it doesn't taste really hot until you add the soy sauce.