Place the Yellow and Black mustard seed in a bowl.
Add the Apple cider vinegar and make sure it comes up to 1/2" above the mixture.
Cover it well and set aside for 48 hrs.
After 48hrs ,grind the above to a fine paste
Add in the cinnamon powder, turmeric powder /immunity powder and honey.
Mix and stir it well.
Add water as per needs to get the consistency required.(approx 1/4 cup).
Cover and store at room temperature for 2 days before using.
This wait time is important, and not just because it allows time for the mustard to thicken up.
Freshly made mustard has a harsh, bitter taste. That bitterness mellows as the mustard ages.
Transfer this now to an airtight jar and store in the refrigerator.
Stays fresh for 1 to 2 months.