Mustard - Chili, Natural Technologies, 160 g
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Mustard - Chili, Natural Technologies, 160 g


1,99 € 1.99


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Enhancing the natural spiciness of mustard seeds, our Chili Mustard emphasises the characteristic burning heat in the nose thanks to its richer taste.

More details

Product code: 43025032
EAN Code: 3800501228722
Package Quantity: 160 g
Origin: Bulgaria
Ingredients: view description
Shipping Weight: 0.350 kg
Suitable for: Adults, Children, Vegetarians, Vegans



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Product information

Mustard is a type of spice that is used mainly in making sandwiches and salads. The main ingredients in mustard are the seeds of the mustard plant. When making the seeds, grind to a powder and add vinegar, salt, water and oil. The color of the mustard is from yellow to brown.

Mustard production has been known since ancient times, 3000 years BC. was used in Indian cuisine, but was not very popular in ancient Rome and ancient Greece. The first recipe dates back to 42 BC. In the ninth century, the production of mustard became one of the main incomes of French monasteries.

Chili mustard

Enhancing the natural spiciness of mustard seeds, our Chili Mustard emphasises the characteristic burning heat in the nose thanks to its richer taste.

Ingredients:

Water, vinegar, mustard seeds, salt, sugar, red pepper, hot peppers, 1 per cent of chili, turmeric, spices.

Nutritional values per 100 g:

Energy: 85 kJ / 355 kcal
Fat: 5.07 g
of which saturated: 0.28 g
Carbohydrates: 5.93 g
of which sugars: 2.95 g
Protein: 3.95 g
Salt: 3 g

Usage:

For direct consumption and culinary use.

This delicious mustard is destined to stand out against strongly flavoured foods such as pastrami, salami and roast meat dishes. Ideal for all kinds of meat sandwiches, as well as for meat marinade.

Packing: 160 g in glass jar

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Mustard - Chili, Natural Technologies, 160 g

Mustard - Chili, Natural Technologies, 160 g

Enhancing the natural spiciness of mustard seeds, our Chili Mustard emphasises the characteristic burning heat in the nose thanks to its richer taste.

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