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Our mustard

At a glance

Our mustard

At a glance

Product overview

  • Specialities
  • Classics
  • gluten free
  • lactose free
  • no artificial colours
  • vegan
  • vegetarian
  • without preservatives

About Mustard

Mustard is obtained using the seeds of mustard plants. The yellow flowering plants can produce up to 25,000 seeds ripen in pods. In this day and age, the plants are primarily cultivated in North America as well as in Southern Europe and the Mediterranean region.

  • Our mustard seeds come from approved and certified suppliers

  • Our mustard is subject to strict GMO controls

Mustard Seeds

There are three different types of mustard which are named after the colour of their seed:
the mild yellow mustard seed, black mustard seed and brown mustard seed.

Types of mustard

The mustard’s spiciness depends on the seed used. This means, the more brown mustard seeds are used, the spicier the mustard. Mustard is divided into five basic types: mild, medium hot, hot, extra hot and sweet. The following applies: the more brown mustard seeds are used, the spicier the mustard. The most popular mustard in Germany is ‘medium hot’. Whereas more spicier types of mustard are placed on the table in Northern and Western Germany, in Southern Germany, thy prefer mustard that is somewhat milder and sweeter.

Commitment to quality

For over 100 years, we have been using only the finest mustard seeds to ensure the typical taste and the full-bodied flavour of our Kühne mustard. The mustard is finely stone ground to give it an extra creamy consistency.

Fresh facts

His Majesty the King

appointed Kühne to royal purveyor to the court in 1876. Back then, Kühne had long been known for quality and fine spices.

Yellow, yellow, yellow

is the colour of the inside of each mustard seed. Mustard is always yellow as the mustard meal obtained by crushing the seeds is processed further and not the coloured shell.

To cut the mustard

Mustard was one of the main crops in East Anglia and was cut by hand using scythes. The crop could grow up to six feet high, making this very strenuous work and requiring extremely sharp tools. When the scythes became blunt, they "would not cut the mustard".

Caution! Hot!

Did you know? When mustard is heated, it loses its spiciness. That’s why sauces taste and the like have a more robust taste when mustard is added last.