Instructions: Coarsely grind mustard seeds with mortar and pestle or clean coffee grinder.

Transfer to a bowl, then stir in mustard powder, salt, turmeric and nutmeg.

Remove seeds from cardamom pods and crush with peppercorns, using back of a spoon, a rolling pin or a mortar and pestle. Add to mustard and stir well.

Stir in wine, vinegar and honey until well blended and thick. If too thick, add a little more wine or vinegar.

Cover bowl and let stand for about 12 hours before spooning into small glass jars. Seal tightly and store for 3-4 weeks before using. After opening, keep covered in refrigerator and use within 1 month. The mustard is quite spicy, but sweeter than most and will mellow with age.

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