The subtle combination of coarsely ground mustard seeds and green pepper makes this mustard the perfect addition to dressings, white meat, fish and sweet and savoury recipes.
The official 'mustard' designation is reserved to a condiment produced from grinding and sifting (optional) of mustard seeds (either Brassica nigra, Brassica juncea or Sinapsis alba variety) in a liquid composed of one or several of the following ingredients: water, fermenting vinegar, verjuice, grape must, fruit juice, alcohol etc.
Keep away from direct light and humidity.
Close the lid after each use to ensure the tub is airtight.
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