Fired up. Mustard experiments
With “Smoke on de Waterkant”, Senf Pauli has succeeded in creating a mustard with a tangy taste: smoky, hearty, but still not obtrusive. The Hamburg manufactory tweaked the recipe for a while until they were fully satisfied with the result, the final product is definitely something to be proud of. Whether paired with vegetarian, vegan or fish dishes, the white and black mustard seeds smoked over beech wood works with anything that can use a smoky kick. Especially beech is excellent for smoking food, it produces a balanced aroma and is therefore the tree most used for smoking.
Quality feature. Gentle production
“Senf Pauli” make their mustard according to ancient tradition. The mustard seed is cold ground, which completely preserves the essential oils of the seed, which is beneficial to both the taste and nutritional value of the product. In addition, the oil contained in the grains is not extracted by pressing during processing, which keeps the mustard as natural as possible. The manufactory relies primarily on ingredients that come from the region around Hamburg or from Germany in general, in order to keep transport distances short.
Water, mustard seeds* (white & black), white wine vinegar, raw cane sugar, rock salt, spices. Smoked over beech wood.
Contains MUSTARD. May contain traces of nuts, (peanuts), sesame, soy, gluten.
*from Lower Saxony (D)
Content: 110 ml
Nutritional information, per 100 g:(click to open!)
|Condensing/Energy:||597 kJ / 143 kcal|
|of which saturated fatty acids:||0,4 g|
|thereof sugar:||9,7 g|