Byodo Organic Mustard

Actually, the Indians should have invented the mustard. Archaeologists believe that the mustard plant was grown on the Indian subcontinent already 3,800 years ago. But the Romans were the first to process the seeds of the mustard plant into a seasoning. For this, mustard seeds soaked in vinegar were finely ground. Then they were mixed with pepper, caraway, lovage, thyme, oregano, dill, onions and honey. In the antique cookbook ”De re coquinaria“ the recipe is recommended for wild boar grilled on a spit. Thanks to the Romans the mustard found its way across the Alps. Particularly in Gaul, the Romans planted fields with mustard plants next to vineyards. For a long time, horseradish and mustard seeds were the only hot spices of the common people in Central Europe. With the fall of the Roman Empire, the province of Gaul also fell apart. When Franconians, Burgundians and Alemanni fought for dominance in the country in the late 5th century, much of the knowledge of antiquity was lost. Only a few monks were interested in the ancient writings of the Romans and Greeks and tried to preserve them for posterity.

For a long time, a Roman mustard recipe slumbered in the depths of the monastery library of Saint-Germain-des-Prés. It was only rediscovered by the monks in the 10th century. Since the yellow condiment from the monastery met the taste of the nobility, it was soon in high demand. In the 13th century, the French region of Burgundy became the center of mustard cultivation in Europe. The capital of Burgundy, Dijon, has since been considered the metropolis of mustard, because the consumption of mustard in Dijon was already legendary in the Middle Ages. At a gala by the Duke of Burgundy in 1336, the guests consumed over 320 liters of mustard in a single day. The duke not only ordered large quantities of mustard, he also set strict quality standards for its production. That is why Dijon mustard has been a delicacy for almost 600 years. The typical “Dijon mustard” as we know it today has only been around since 1752. It was created by Jean Naigeon when he used “verjus” instead of vinegar when mixing. Verjus is the juice of unripe grapes and much milder than vinegar. This weakened the bitter nuances and intensified the aroma.

To this day, classic Dijon mustard consists exclusively of brown or black mustard seeds, which are not de-oiled. Only water, verjun (or wine vinegar) and salt are added. No other ingredients are allowed. Dijon mustard has a pleasant hotness and is an integral part of the French cuisine. It is the basis of countless dressings. While the English prefer a hotter mustard, the Germans prefer to use medium-hot mustard. Today mustard is an extremely multifaceted condiment that is produced in many variations. Byodo from Mühldorf in Upper Bavaria offers tasty mustard varieties in the best organic quality.

Byodo Organic Medium Mustard is a real all-rounder in the kitchen. With its fine spice and a subtle spiciness, it refines sausages, sauces and salad dressings. A hearty Bavarian veal sausage breakfast includes Organic Sweet Mustard as well as veal sausage and meatloaf. The Byodo Organic Hot Mustard scores at every grill party and refines fried sausages, dips and sauces. The Byodo Organic Mustard for children with the natural sweetness of apples is a particularly mild alternative for small and large connoisseurs.

The Byodo Organic Dijon Mustard is a hot classic and perfect for meat, fish and sauces. Lovers of the French cuisine should also try the Byodo Organic Grainy Mustard. Whole mustard seeds give this medium hot mustard variety its distinctive character. The spicy Organic Barbecue & Fondue Mustard is the star of every picnic and ideal with sausages, grilled food or delicious sandwiches. Thanks to their fruity note, the Organic Orange Mustard and the Organic Fig Mustard go well with different types of cheese, but also with creamy salad dressings. It gets really exotic with the Organic Mango Balsamic Vinegar Mustard. The harmonious interplay of fruity sweetness, acidity and pleasant mustard spiciness makes it a real insider tip. Small batches, decades of mustard know-how and the finest organic mustard seeds make Byodo Organic Mustard a deliciously spicy accompaniment to fine dishes. Bon appetit.