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Our mustard At a glance

Our mustard

At a glance


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.