Abstract: A micro-encapsulated pepper-mustard composition which comprises positioning pepper and mustard mixtures within a cluster of surfactant molecules, i.e. micelles, dispersed in water. This micro-encapsulation process involves first forming the micelles in water by exceeding the given critical micelle concentration for either one, two, or three different surfactant types. The active ingredient, pepper and mustard, is then added to this mixture and subsequently emulsified into small liquid drops in order to facilitate swelling of the micelles by way of migration or diffusion of the active ingredient molecules through the water phase and into the micelles. The resulting encapsulated pepper and mustard is effectively stabilized by the surfactant molecules, and the resulting stabilized micro-encapsulated dispersion will not undergo phase separation.