Mustard is a condiment made from the seeds of a mustard plant. Most common are the white or yellow mustard (Sinapis hirta), the brown or Indian mustard (Brassica juncea) and the black mustard (B. nigra).
The mustard seeds are used at any size between whole and finely ground. They are mixed with vinegar, salt, spices and other ingredients to create a paste. Mustard can range in colour from bright yellow to dark brown. The tastes range from sweet to spicy. In its various forms mustard is one of the most popular and widely used spice and condiment in the world.
Because of its antibacterial properties, mustard does not need to be refrigerated. It will not grow mould, mildew, or harmful bacteria. When whole mustard seeds are wetted and crushed, an enzyme is activated that releases pungent sulphurous compounds, which quickly evaporate. Adding vinegar preserves the pungent flavours of those compounds. However, even then prepared mustard loses its pungency over time. To slow this process down keep mustard always in a sealed container in a cool, dark place, best in the fridge. Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavour, or brown from oxidation. Mixing in a small amount of vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste.
Currently we produce five different mustards. All our mustards are hand crafted and have no artificial colours, flavours or thickeners added. We use all natural ingredients with no added preservatives. All mustards produced by us are made with our own vinegars. We produce mustards in small batches to ensure a high quality in the end product. Always store mustard in a tight closed container in a dark place, once opened store mustard in the fridge.
All Our mustards are hand crafted in New Zealand