The mustard's smoky piece is a wilting mustard draped in a mahogany casing that's packed with flavor. Warming, soft and caramel but at the same time whimsical, surprising and balanced. A good friend when the winter winds blow around the knot and a tasty partner when the darkness settles like a blanket over the neid.
Like a bright spring day, this dull dark brown mustard shoots forward like a flower shoot. A powerful mustard stands in front of you and in terms of taste it fills every room. Treacherously light and sinfully sweet, this masterpiece lures you into a sweet moment
A lovely smoky, full-bodied mustard that lifts the food to new heights. A tasty mustard that plays with the taste buds when you are grilling, on a picnic or when you are just enjoying a sandwich in the kitchen.
Perfect for grilled sausage, ham, cheese, grilled meat, grilled root vegetables, chicken, oven-roasted sausage, on oven-baked salmon, for hamburgers, in minced meat and in minced meat sauce.
Mustard is a spice rich in history! It has been used for a long time and, according to some, mustard is the oldest of all spices. In Egypt, for example, the stately pharaohs took mustard seeds to their graves. Then it was the Romans who first ground the mustard seeds and later mixed them with wine or vinegar.
But why is it called mustard? Elof Hellquist, who has written the Swedish etymological dictionary, believes that the word originates from Egypt. Then, with the Greek sinapi and the Latin synapsis, it became mustard in Swedish. In English, where it is called mustard - the word probably comes from the Norman mustarde and the Latin mustum (must, young wine). And very true – the mustard seeds were first ground into a paste and finally must in wine or vinegar. Mustard has also for a long time been used in medicine. Everything from scorpion bites, toothaches and blocked sinuses were cured with mustard. Mustard is also found in folklore. In Germany, mustard seeds were sewn into the wedding dress so that she would be the more dominant and controlling party in the marriage, while in Denmark, the seeds were mixed with ginger to stimulate frigid women. But also in Denmark and India, mustard seeds were sprinkled around the houses to drive away evil spirits. There are many different mustard mixes and the two largest producing countries are Nepal and Canada. These two countries together account for half of world production. We only use mustard seeds from Österlen.
Ingredients: Water, mustard seed , raw cane sugar, vinegar, rapeseed oil, smoked paprika, chipotle, sea salt
Nutrition declaration 100g: Energy 461 kJ/110 kcal; Fat 9.9 g (saturated fat 0.6 g); Carbohydrates 19 g (of which sugars 19 g) Protein 5.3 g, Salt 0.98 g