POP Spicy

Upgrade Whatever You're Making.

Ale-fermented grains with jalapeno and habanero. Barrel-aged heat that builds without burning.

Spread It

Spoon It

Whisk It

Dip It

Flavor:

Warning:you'll eat it straight from the jar.

Size:

6 oz. jar 64 oz. tub

Quantity:

1 jar $9.99 3 jarsFREE SHIPPING $29.97 6 jarsSave 18% $59.94 $48.90 9 jarsSave 22% $89.91 $69.75

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Soft pop. Never crunchy. Like bubble tea.

Orders ship Monday to Friday. Orders placed before 3 PM EST ship the same day. No shipping on Saturdays, Sundays, or holidays.

Get the 3-Pack

$29.97

The POP Difference

Heat That Knows Its Place.

Jalapeno and habanero, fermented with ale and barrel-aged until the heat has depth, not just burn. Every whole grain mustard pops with flavor before the warmth kicks in. Silver Medal winner, World Mustard Competition.

Why We Don't Grind.

Ground mustard loses its texture and half its flavor. POP ferments every grain whole with ale and real peppers, then barrel-ages the batch. The result is heat with structure. Layers you can feel.

Real Peppers. Real Heat.

Whole jalapenos and habaneros. No extracts. No shortcuts. The ale fermentation tames the raw burn into something layered. The heat builds; it doesn't ambush.

Few Ingredients. All Flavor.

No fillers. No artificial heat. Prebiotic. Fermented for gut health. The peppers are real. Everything else is just as honest.

Works on a $2 hot dog and a $40 steak. That's the whole point. One jar makes every home cook feel like an Iron Chef.

Michael Symon folds POP Original into his tangy potato salad. One spoonful made it the dish everyone asks about.

SOFT WHOLE GRAIN MUSTARD.

They burst the second they hit your tongue. Barrel aging smooths every whole grain mustard until it's buttery and soft. No crunch. No grit. Nothing stuck in your teeth.

Just a clean pop of flavor. People expect crunch. They get something closer to bubble tea. That first bite surprises everyone.

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"I’ve always been Team Mustard, and Pop Mustard takes my favorite condiment and turns it up a notch with amazing texture! Move over, smooth and creamy—these pop-in-your-mouth mustard pearls bring an incredible burst of bright flavor wherever you use them: whipped into a vinaigrette, used in a marinade, or generously swiped across a warm steamed bun for the ultimate juicy hot dog. Pop mustard for life"

Chef Ayesha Nurdjaja

"Mustard is my #1 condiment
I love Pop for so many reasons ..The texture of the mustard seeds are perfect. The tang and brightness of the mustard is clean .. it’s so diverse, simple and delicious! …."

Chef Antonia Lofaso

"Exquisite flavor, old world structure, truly one of a kind mustard magic. I cant stop using it on everything. It is great on all my grilled meats, sausages and hot dogs but I even use it in my Hunan Chicken Salad. Pop Mustard has a permanent spot in my kitchen and on our families table."

Chef Andrew Zimmern

"There are a lot of whole-grain mustards out there, but there's nothing like what Michael is making."

Michael Symon, James Beard

Award-Winning Iron Chef & POP Co-Founder

“POP mustard is seriously delicious. It has that perfect balance of tang, sweetness, and a little bite that makes you want to put it on everything. As a chef, I love condiments that can completely wake up a dish without overpowering it—and POP does exactly that. It’s bold, super versatile, and honestly kind of addictive."

Chef Esther Choi

“Most of my cooking begins and ends with mustard. While I love a smooth Dijon, the robust flavors of POP mustard and the fabulous textural crunch make it a unique product I love!”

Iron Chef Alex Guarnaschelli

Chef Bobby Flay

"I love the texture POP Mustards bring to my outdoor BBQ. I use it in my potato salad, ColeSlaw and my home made pickles."

Frequently asked questions

Are the grains hard or crunchy?

Not at all. The whole grain mustard is soft and buttery. They burst on contact, like bubble tea. Barrel aging smooths them completely.

How spicy is it?

It builds. The jalapeno and habanero are real, but the barrel aging and ale fermentation give the heat depth. It's not a face-melter. It's warm, layered, and it sticks around.

What does it taste like?

Flavor first, then heat. The ale fermentation adds complexity before the peppers kick in. Nothing like hot sauce.

Is it gluten-free?

POP Spicy is brewed with ale, so it contains gluten. POP Smoked is gluten-free.

How do I use it?

Toss it on wings. Load it into tacos. Spoon it onto grilled chicken. Stir it into a bloody mary. Goes just as hard on a backyard dog as it does on a plated short rib. Or eat it straight from the jar if you're that person.

How long does it last?

Refrigerate after opening. Best enjoyed within 6 months.