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Mustard
MUSTARD, “sinapis alba and brassica nigra”, is a brassicaceae. It has been known since the Bronze Age; GREEKS AND ROMANS used it widely and the invention of mustard sauce, a mixture of grains, vinegar, and honey, is attributed to the latter. Always used as a natural preservative, it was also widely used for its digestive properties, as a remedy for toothache, headache, and respiratory disorders. Low in calories, it stimulates the appetite.
The annual, ROBUST plant is sown in spring and colors the fields with its yellow flowers. Once naturally dried in the field, it is threshed to obtain the seeds. SMALL IN SIZE and oily in type. We have decided to stone-grind them to maintain their properties and organoleptic characteristics. In the GRINDING process, we add vinegar to ensure the natural preservation of the product and to express the characteristic spicy taste of mustard, and Langa wine to enrich the sauce with the aromas and flavors of the territory. Stone grinding allows the seeds to be processed while keeping all the organoleptic characteristics intact, thus enhancing the intensity of the flavor and the persistence of the spiciness.
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