I am hoping to make a batch of mostarda di mele today. Some of the recipes listed above, including Mario Batali's calling for seeds as the only form of mustard, are not at all like what I've eaten in Italy. I have been told to get mustard oil, which you can buy in the U.S. at better spice stores like Kalyustans in New York. The FDA makes the manufacturer label it for external use only, as it us extremely pungent (only a few drops are required), and needs to be handled with caution. Indian stores also sell the same thing. Powdered mustard like Colemans also don't come close either. I believe mustard "essence" is also not as strong as the oil traditionally used, and it is meant for use as a herbal remedy to treat depression, not for cooking. For the record, senape in italian just means "mustard".
