English mustard

English mustard is the fierce, bright-yellow style built for maximum heat — a fine flour of brown and white mustard seed (the Colman's of Norwich tradition) that is mixed with cold water to unlock a sharp, eye-watering, sinus-clearing pungency. Unlike the wine-sharp warmth of Dijon, it carries little acid to tame it, so the burn develops fully, blooms up the nose, then fades within minutes. It is served in tiny amounts alongside roast beef, ham, gammon and sausages, and stirred into the classic Welsh rarebit.