Discoveries at the Jungle: Hot MustardsBack to feed
- Posted: 7/2/2018
- Categories: Discoveries at the Jungle
Colman’s of Norwich Original English Mustard
Established in 1814, Colman’s of Norwich has been making mustard for over 200 years and is the most popular English mustard on the market. In fact, even the royals love Colman’s. In 1866, Colman’s was granted the Royal Warrant by Queen Victoria and became the exclusive mustard manufacturer for England’s royal family. To this day, Her Majesty’s household still uses Colman’s mustard. Colman’s is a blend of locally-grown white and brown mustard seeds with added spices like salt and turmeric. This results in a strong, very hot, but surprisingly not overwhelming flavor. Use Colman’s mustard on hot dogs and burgers, or try it the English way by adding to bangers, mash, or roast beef!
Lӧwensenf Extra Hot Mustard
Germany’s best-known and most popular mustard is a Düsseldorf mustard that is actually produced in Düsseldorf, Germany! Lӧwensenf has been making high-quality mustard products in Germany for over 100 years, ever since the company was started by Otto and Frieda Frenzel in 1903. Since the beginning, Lӧwensenf has only used all-natural, high-quality ingredients, and they were recognized for this with a gold medal from the German agricultural society. Try this hot mustard in dipping sauces and marinades, or try it with pretzels, bratwurst, and sauerkraut for a German-style meal!
Ty Ling Chinese Style Hot Mustard
Often served in Chinese restaurants, hot mustard is not for everyone. However, if you love burning your sinuses, searing your tastebuds, and testing the limits of your endurance, you may have found your next food obsession! Chinese hot mustard can be extremely hot, and many people compare it to wasabi. This is because, unlike other mustards, Chinese hot mustard is not made with an acid. Mustard is actually highly alkaline, and this is what gives it its hot, spicy flavor. Adding any kind of acid to activate the mustard (like vinegar, lemon juice, or even water) can temper the mustard’s alkalinity and result in a milder flavor. To make Chinese hot mustard, combine mustard powder with a minimal amount of water, mix into a paste, and let sit, covered, for only an hour. Unlike other mustard-making methods that typically allow the mustard to sit for several days, this quick procedure does not allow the mustard to settle or “calm down.” Instead, the mustard maintains its acerbic heat and harsh flavor. Ready to test your tastebuds? Try this jar of Ty Ling Chinese Style Hot Mustard and let us know if you can still feel your tongue.
Check out all of our Discover Mustard posts this month!