Mustard Seeds

They are one of the oldest spices in the world and were used in ancient times to refine numerous dishes. Besides horseradish, mustard was the only hot spice for many centuries and therefore widely used. Only later (probably in the 13th century) was it replaced by pepper and then by chili more and more.

Today, the best known is the processing to table mustard, but the small colorful grains are more versatile than you might think. While the whole grains are usually used to pickle cucumbers and other ingredients in vinegar, the ground powder can be processed into seasoning pastes (for example Dijon or Krems mustard) or used like a normal spice. The spicy-hot grains go particularly well with hearty meat dishes.

A distinction is made between black (black-brown grains) and white mustard (golden-yellow grains), whereby the dark variant has a sharper and tart taste and is used less frequently in kitchens. We only use white mustard seeds of the highest organic quality to season our bars.

Can be found in SNACKIFY Pumpkin Beef >>