Made from hand selected apricots with sugar and gelling agent...
Old Viennese plums, finely spiced
"Limited Preserves" - Apricots from the Venusberg OrchardBest location,...
Classical Viennese preserves with fine spirits, 1.5 vol . %...
Made from hand selected Cranberries with sugar and gelling agent...
Sweet pistachi cream with white chocolate
This caramel cream is a dream for connoisseurs.
Delicate cream with the exotic taste of coconut and a fine almond note
Creamy enjoyment of hazelnuts and milk chocolate
Natural soup wort, as well as spice for sauces, funds etc
Centered MUSTARD with pureed dates, ginger and a pinch of cinnamon
A velvety fruity taste experience of a special kind.
Spicy, slightly sharp, thick sauce with Japanese roots
Magnificently smoky, spicy and refined with Kentucky-Whiskey.
Sharp paste made of grilled, peeled, red pepper.
Paste made of grilled, peeled, red pepper
Raw, chopped garlic with oil and chili
Enjoyed tomato sauce with onion
Finely sanded tomato sauce with vegetables
Tomato sauce with basil
Tomato sauce with truffle
Tomato sauce with porcini mushrooms.
Tomato sauce with olives.
Tomato sauce with bacon
Tomato sauce with chili
Tomato sauce with tuna
Mild tomato sauce with fried eggplant cubes
Tomato sauce with lots of peppers, capers, anchovies and garlic
Mustard is arguably one of the oldest known plants used for the refinement of food. When it produces a high quality standard, it is undoubtedly also a delicacy. Mustard was used thousands of years ago in China and was mainly used there, although it was discovered about 400 BC. in Greece, where mustard was popular mainly because of its medical pr...
Mustard is arguably one of the oldest known plants used for the refinement of food. When it produces a high quality standard, it is undoubtedly also a delicacy. Mustard was used thousands of years ago in China and was mainly used there, although it was discovered about 400 BC. in Greece, where mustard was popular mainly because of its medical properties.
In 1st century AD, a Roman developed the first mustard pastry recipe. When mustard then gained notoriety in Europe in the 8th century AD, it became one of the most sought after in hot spices. Mustard is a healthy supporter of the stomach and bile formation and promotes fat and protein utilization.
For the production of mustard, the sheet ropes of the mustard plant is gently harvested, which is one of the cruciferous plants. The seeds of the plant contain essential oils that contain the sharp mustard flavor. Well protected by the seeds coat, the essential oils occur only when grinding them out and are then used for the production of classic mustard or mustard sauces. High quality mustard is always prepared with particularly good mustard seeds. For different tastes and individual prescriptions, other natural flavorings such as vinegar, salt, wine or cider and spices are used in the production.
As the two most important types of production one refers to processing is in the Dijon-type and Bordeaux-type.
Dijon-type mustard is caused by a course of grinding and sieving mustard seeds either (brown or black) with a hot vinegar mass which is then refined to an individual spice recipes of Dijon-type mustard.
Bordeaux type mustard is contrast in producing, for example, it is prepared with either (white and black) mustard seeds by adding wine, water and spices in a two-stage process, ground to a smooth paste. In this respect, Dijon mustard is coarser than the smooth mustard commonly used.
The quality of mustard is exclusively dependent on the high-quality use of ingredients as in all dishes. A good mustard is a taste experience and is very well suited for the refinement of many dishes. Treat yourself to a special taste of good mustard that can be used for diverse and innovative sauce creations that are used to refine your food.