Münchner Kindl Organic Mustard

It finally has started again: the barbecue season. When it gets warmer, we go outside. Whether at the beach, in the park, in the garden or on the balcony, smoking barbecues are anywhere to be seen. Grilling tasty dainties on the barbecue always is a good opportunity to invite friends as well. Barbecues make us convivial. And because barbecues bring people together, more and more barbecue clubs are founded.

These clubs that are dedicated to the preservation and maintenance of the barbecue culture of course also grill in the winter time. This does not only increase the frequency of barbecues but also the know-how of the grill masters. Particularly the preparation of local specialties is perfected. Whether it is Thuringian bratwurst or Nuremberger bratwurst- almost every German region has its typical barbecue specialty. The fact that in Germany now almost 10% of the population eats meat-less actually has enlarged the sausage diversity even more. You no longer have to search endlessly for crunchy soy or seitan sausages today. And when it comes to sausages, one thing should not be missing: mustard.

Whether the sausage was grilled on the barbecue or fried in a pan, the yellow hot sauce just is an absolute must. But why does mustard taste that hot after all? When you bite on a fresh mustard seed it actually does not taste hot. The taste is rather bitter, slightly nutty and even has a sweet aftertaste. When you keep the mustard seed in your mouth a little longer after a while the typical aroma develops. It is the contact with water that makes the mustard seed react. The result is a light volatile, essential oil, which has the familiar taste and the typical smell: allyl mustard oil. In order to produce classic table mustard, the mustard seeds firstly are purified, then crushed and milled between rollers and finally get de-oiled. Subsequently, the mash is mixed with the other ingredients such as salt and vinegar. The mash obtained from this process now needs some time for fermentation, whereby the typical aroma arises. Depending on the type, this mixture then is grounded into coarse or fine paste. The mustard should not become warmer than 50° C by doing so, so that the essential oils can be retained.

For many centuries mustard and horseradish were the only hot spices for farmers and craftsmen in Western Europe. Spices like pepper or chili were rare and unaffordable for the majority due to the long trade routes. Thus it was even more important to have good mustard for seasoning. This was what the Duke of Burgundy thought at least. In the 14th century he issued first quality guidelines for the mustard production. The capital of Burgundy, Dijon soon became the mustard metropolis of France.

Today good Dijon is also manufactured in Munich. The Dijon mustard from Münchner Kindl is still produced according to traditional methods. The husks of brown mustard seeds are gently removed using a special process. The Dijon thus becomes wonderfully creamy and delightfully hot. It is ideal for cooking and refining, but also great as a base for fine sauces or opulent fillings.

In addition to the traditional mustard classics, Münchner Kindl delights with exotic fruit mustard creations, such as mango mustard. Tropical mango meets white balsamic vinegar from Italy. A unique, fruity-sweet flavour experience - anything but a typical mustard. Aromatic and so surprisingly fruity that you could almost call the mango mustard the smoothie of fruit mustards. No less sophisticated is the fig mustard, for which only hand-picked fruit and spices are used. This oriental-style creation plays with the senses and delights with the fruity, spicy flavours and tart nuances of the fig. Try Münchner Kindl fig mustard with sausage or goat's cheese.

Go back to the beginnings with Münchner Kindl farmer mustard: medium hot, with best spices and whole, crunchy mustard seed. A really tasty mustard tidbit! And a delicious, spicy-hot taste companion to Cabanossi, landjäger sausages or on whateveryou want to enjoy it. By the way: Among connoisseurs of the Münchner Kindl mustard creations, the famer mustard already is regarded as the secret mustard king. When it comes to mustard from Munich one thing should not be missing: homemade Bavarian sweet mustard. For a traditional hearty breakfast with Bavarian veal sausages (German: Weißwurst) it just as important as a wheat beer and the "Brezn" (pretzel). In the Bavarian capital the sausage is traditionally eaten before 12 o’clock. Under no circumstances you should try to order it with ketchup or hot mustard. "Nur a Preiß bstellt abends noch a Weißwuaschd" (Bavarian dialects, means = only a Prussian would order a "Weißwurst" in the evening.)The irritated glances of other guests would be certain. With sweet mustard however, nothing can go wrong and you can, together with the Munich residents, “zuzeln” (= Bavarian word for the typical way of eating the sausage by sucking it) your sausage. The homemade Bavarian sweet mustard from Müncher Kindl tastes also great on Leberkäse (= certain type of meat loaf found in Southern Germany) or on a cheese sandwich.