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.
Our mustard
At a glance
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.
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Our mustard seeds come from approved and certified suppliers
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Our mustard is subject to strict GMO controls
Here’s how our mustard gets into the glass jars
In the production facility, any foreign bodies and dust particles are removed from the mustard seeds. The cleaned mustard seeds are crushed in mills. The mustard mean thus obtained contains oil
Depending on the recipe, various amounts of the three types of mustard are mixed with certain proportions of vinegar, water, cooking salt and spices and processed in a special container until it forms mash. During this process, the yellow mustard seeds add the typical mustard flavour, whilst the brown mustard and oriental mustard provide the necessary spiciness.
In order for the mustard oil to mix well with the other ingredients, the mash has to be ground. Depending on the type, the mustard s set to coarse or fine mustard.
After the desired degree of grinding is achieved, the mustard is filled into suitable storage containers where it finally ripens. The mustard receives its full flavour, the spiciness and the desired consistency only through this maturation process.
Our commitment to quality
We have been using only the finest ingredients to ensure the typical taste of our Kühne mustard since 1897. Our mustard is finely stone ground to give it an extra creamy consistency. Choice mustard seeds which are subject to strict GMO controls and our high standards during cultivation, transport and processing ensure first-rate quality.
Our Recipe Tips
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.
