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The Bhutt After Burn Mustard

£5.00

The Bhutt After Burn01

 

Bhutt After Burn Mustard is the NEW addition to our Chilli Mustard Range which is based on a traditional Course Whole Grain Mustard with the addition of the now well known Bhutt “Naga” Chilli making this a good alternative to our well loved Garlic & Naga Chilli Mustard for the customers that does or are allergic to Garlic. 

 

This NEW addition will be initially exclusively available only via our ON-Line Shop or from our stand at The First Warwick Chilli Festival (CLICK HERE) for details), Eastnor Chilli Festival (CLICK HERE) for details or at the Birmingham Chilli Festival
(CLICK HERE) for details.

Add this to your Mashed Potato for the best ever, spice up your Pasta dishes, Sandwiches, Soups and Stews and most especially Sausages and Burgers…. well, you get the idea! A very versatile product that you will buy again and again.

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Product Description

 

The Bhutt After Burn01

Mustard is one of the worlds oldest condiments, dating back to early Roman cooks, who combined ground mustard seeds with an unfermented grape juice called must to make the hot paste Mustum Ardens, or “Burning Must.” This was shortened to merely “Mustard” when the condiment arrived in the English speaking world, but not that much has really changed with Mustard over time.

At its most basic, Mustard is made by mixing the ground seeds of the Mustard plant with liquid, but it’s the choice of seeds and type of liquid used that creates the varieties of Mustard we know today. The magic of Mustard’s pungency and heat comes from enzymes that convert into Mustard oil once the seed is broken. The nasal-clearing burn produced is a natural defense against insects, but when mixed with a liquid, this reaction can be stabilized to varying degrees, resulting in a condiment that can add the right bite to complete hot dogs, burgers, sandwiches, and so much more.

The level of heat in a given Mustard is directly related to the specific type of seed used. Yellow Mustard Seeds (also called white) are the mildest, while brown and black seeds much hotter and more pungent.

Bhutt After Burn Mustard is the NEW addition to our Chilli Mustard Range which is based on a traditional Course Whole Grain Mustard with the addition of the now well known Bhutt “Naga” Chilli making this a good alternative to our well loved Garlic & Naga Chilli Mustard for the customers that does or are allergic to Garlic. 

This NEW addition will be initially exclusively available only via our ON-Line Shop or from our stand at The First Warwick Chilli Festival (CLICK HERE) for details) or the Birmingham Chilli Festival
(CLICK HERE) for details.

Add this to your Mashed Potato for the best ever, spice up your Pasta dishes, Sandwiches, Soups and Stews and most especially Sausages and Burgers…. well, you get the idea! A very versatile product that you will buy again and again.

*** WARNING ***

This product is one of our HOTTEST PRODUCTS WE PRODUCE
USE WITH CAUTION

As with all of our products full documentation covering EU Food Information for Consumers Regulation No. 1169/2011 (EUFIC) Allergenic ingredients by way of a Allergen Checker document can be supplied on request.

Additional information

Weight 400 g
Dimensions 70 x 80 mm

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