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It's a key ingredient in comfort foods, dry rubs, and marinades.

Of all the spices in your pantry, dry mustard might just be the most underrated. Sure, it doesn't have the same appeal as garlic powder or taco seasoning, but dry mustard is just as mighty when it comes to adding flavor to your favorite family meals. Just ask Ree Drummond who uses the zingy spice in her famous macaroni and cheese. "I love this ingredient in macaroni and cheese," Ree says. "It provides a tangy sharpness without injecting a definable flavor." She's also put it to good use in her favorite meatloaf and sloppy joes. But what happens when you reach for the spice rack and realize you're all out? Don't worry, we've rounded up the best substitutes for dry mustard.

Dry mustard, also called mustard powder, is a common ingredient used in savory dishes, spice rubs, salad dressings, and marinades. It's made from ground mustard seeds and it's easily available in most grocery stores in the spice aisle. Most people use ground mustard to add a kick and a hint of acidity to rich comfort foods or meat dishes. There's a major difference between dry mustard and regular mustard: While both are made from ground mustard seeds, prepared mustard (like yellow and Dijon) also contains liquids like vinegar and water to create the wet mustard you probably recognize from your burger toppings. Luckily, wet mustards happen to be one of the substitutes for dry mustard on this list. Read on to find out which other ingredients you can swap in.

Since dry mustard is made from mustard seeds, you can certainly use this ingredient as a substitute—especially for dry rubs. Simply grind the mustard seeds yourself using spice grinder or coffee grinder. Look for yellow mustard seeds which will have a similar mild flavor. If using brown or black mustard seeds, you'll want to use less than what the recipe calls for since they have a spicier flavor.

If the texture (dry versus wet) doesn't matter for your recipe, Dijon mustard is a great choice. It will impart the same flavor to your sauces or cheesy casserole recipes. Use one tablespoon of Dijon mustard for each teaspoon of dry mustard.

No Dijon mustard, either? Don't fret! Other prepared mustards like yellow or stone-ground will work as a substitute, too. Yellow mustard will be milder in flavor and stone-ground mustard will be a bit spicier, but both can be used in place of dry mustard—just be sure to taste and adjust based on your preferences.

Horseradish is part of the same plant family as mustard, so it makes sense that their flavors are similar. Both can add spice to dishes but horseradish tends be to stronger than dry mustard so use less than what your recipe calls for and taste to adjust.

Turmeric is a good dry spice option if you're in a pinch. It provides the same bright yellow color and similar flavor as dry mustard. But turmeric is less spicy, so it won’t add as much flavor. Use it as a 1:1 replacement for dry mustard when you're all out.

Another cousin to mustard and horseradish is wasabi. This powdered wasabi has a similar texture and flavor to powdered mustard, but it certainly packs more of a punch. Use it in moderation and add more based on your heat preferences.