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Organic Date Mustard: a Culinary Love Affair between East and West
Today, mustard is the second most popular condiment after ketchup in our part of the world. It comes in a huge variety of forms: yellow or brown, with whoelgrains or as a fine paste, ranging from extra hot to mild, and in combination with everything from herbs to exotic fruits. Something as traditionally Bavarian and exotic as our mild date mustard must surely be unique among all the mustard specialities. This sweet and spicy table mustard has whole grains and date mousse, with an earthy afteraste, bringing a touch of the orient to a European classic.
What’s in our fine date mustard, and what is not?
Finest Iranian dates transform a rustic, wholegrain mustard for veal sausage lovers into a must-have for globetrotters, modern gourmets, and health-conscious people. Mazafati dates are grown around the Bam Oases in Iran. We add them, in sweet and creamy date-mousse form, to our mustard recipe which contains only yellow and brown mustard grains, Demeter apple vinegar, water and lemon juice. A very special feature is the fact that we do not add sugar in any form. Sugar is a standard ingredient in conventional mild and even medium-hot mustard that often features as number one in the list of ingredients. Even fig mustard often contains added sugar. Our date mustard shows that it doesn’t have to be like this.
Slow Food for Conoisseurs
Our aim is to make each product as natural as possible and give it all the time that it needs. We don’t try to speed up production, but wait for nature to do the work for us. Our mustard matures for two months in the jar. In fact, this is a fermentation process that extends the life of this pure and uncooked product. The grains also need some time to develop their full flavour. The result is a mild mustard with a fine date flavour and pleasant spiciness that is nutritious and above all, delicious.
The yellow spice’s long journey to our plate
Mustard was already being cultivated in 3000 B.C. in Asia, and its seeds, leaves and stalks were used for cooking and medicine. In the third century B.C. it came to Europe via Asia Minor, and for some considerable time it was mainly cultivated in Spain. The Romans had developed a recipe for table mustard, and they brought this popular seed over the Alps to us in central Europe, where for centuries, along with horseradish, it was the only hot spice available until the discovery of the New World.
Mustard just for cooking? It wasn’t always so
Ancient scholars regarded mustard primarily as a medicinal substance, and as such it is mentioned in the writings of Greek, Arab and Central European scholars, after the Romans introduced it to areas north of the Alps. Looking back over this history, it is quite clear that there is no logical reason to add sugar to this special spice. That’s why we give an oriental twist to it with our fine date mousse, but we have also brought it much closer to its original purpose again.
For a taste that is hot and very fruity: order organic date mustared online and try it out!
Here in Bavaria, we like to enjoy our date mustard with a proper veal sausage breakfast. What about you? Perhaps you prefer tofu sausage, or fried vegetables? Or a real treat: as a dip in combination with sheep’s or goat’s cheese and fruit. It’s very easy to make your own, robustly fruity dressing for salad with date mustard. All you need is good-quality oil, salt and pepper. And what about a fine date mustard marinade for the meat on your summer barbecue? No matter where and how you cook with our date mustared, it adds something special. Buy it now and see!
|Energy kj||591,00 kj||Energy kcal||141,00 kcal|
|Fat||5,30 g||of which saturates||0,70 g|
|Carbohydrates||15,70 g||of which sugar||15,40 g|
|Fibers||0,00 g||Protein||5,10 g|
|Salt||0,32 g||Sodium||0,00 g|
|Gluten-containing cereal||No||Chicken egg||No|
|Sulfur dioxide and sulphite||No||Molluscs||No|
Nutrition facts and product details download.