What Makes Our Mustards Different?November 1, 2011
A couple weeks ago on the plane I got to talking with my seat mate. When I told this person what I did for a living, the two inevitable questions came out: “Why mustard?” and “What makes your mustard different?” We always get asked these questions and I always have an answer, but I wanted to think more in depth about it. Really, what does make us different? So once we took off, I wrote out a couple pages of how we are different. To spare you the length, I’ll post it in pieces over the next couple of weeks. Your comments and thoughts are always appreciated!
#1: We make mustard.
Many mustards on the shelf buy already prepared mustard and mix in other ingredients – the ingredient list will read something like this: Ingredients: mustard (distilled vinegar, water, mustard seed, salt, tumeric), garlic, spices. That first ingredient, mustard, with the parenthesis after it means they are buying prepared mustard and those are the ingredients in the prepared mustard. Essentially there is a company who makes a few different types of mustard (yellow, dijon, etc) in huge quantities and then many brands purchase that mustard as a base and add stuff to it. Instead of doing this, we have sourced the BEST QUALITY MUSTARD SEED we could find. We grind it ourselves, which allows us to capture the pureset and freshest mustard flavor and retain it for as long as possible.
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