In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard seeds and water; set aside. In second similar saucepan, combine vinegar, garlic, brown sugar, salt, ginger, allspice and cinnamon.

Bring to boil, reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into mustard mixture.

Bring vinegar and mustard mixture to simmer, and simmer, very gently, for 10 minutes. With rubber spatula, scrape into bowl and let stand for 2 hours.

Scrape mustard into food processor; process to grainy puree. Add honey to taste and blend in processor.

Scrape mustard into sterile jar; cover and allow to mellow overnight at room temperature.

Store in refrigerator. Makes 1 cup.