Artisanal and Exotic Hibiscus Mustard

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Organic hibiscus flower , organic mustard seed, homemade hibiscus syrup, organic rice vinegar (Made in France), Gorilla pepper (Piper nigrum) salt, organic onion, organic star anise, organic garlic.

A bit of history
Ground mustard seeds, known since ancient times by the Greeks, Egyptians, and Romans, were added to foods.
From the 1st-century AD Roman agronomist Columella to Apicius and his cookbook "De Re Coquinaria," Roman mustard recipes were introduced to Gaul under the name "mustum ardens," meaning "burning must," which became the word "mustard."
It was from the 13th century onward that recipes appeared in France with condiments made near the great vineyards such as Bordeaux and Reims.
In India, and mainly in Bengal, cooked mustard seeds are used to flavor oil.
In France, a decree defines the list of ingredients authorized to obtain the appellation of mustard. The most common condiments consist mainly of mustard seed, honey, white wine or vinegar and milk.A fragrant mustard must be a very aromatic, spicy and tangy condiment.

My exotic mustard recipe
Hibiscus sabdariffa is a plant native to Asia that Africans call "bissap."
It dominates the acidity and gives my condiment a beautiful wine-colored color, just as it does in my Karkadé herbal tea.
The spiciness is omnipresent in this tangy condiment, spiced with mustard and Gorilla pepper, subtly flavored with woody and smoky aromas.
ts color leaves no one indifferent, and it creates a sensation on the table, a sensation replaced by the discovery of its flavors.

Some Chef's tips with my Hibiscus Mustard£
A few chef's tips with my hibiscus mustard
Hibiscus isn't a fruit, although the color of the mustard suggests it is.
Its soft texture allows it to be melted in a liquid or incorporated into a soft dough.
Flavor with a little cream diluted in a little meat broth, boil, and reduce to serve as a sauce for poached eggs.
Brush a thin layer of mustard mixed with a little oil onto uncooked puff pastry. Cover with a generous layer of sliced ​​onions previously softened in olive oil. Sprinkle with chorizzo shavings, seeds of your choice, and diced tomatoes. Bake in a very hot oven.
Finely mash the cooked beetroot. Add the mustard, chili oil, and a little honey to thicken. Serve this sauce with cooked potatoes or fresh goat cheese. Take it a step further with my recipe for "Roasted Apple" with hibiscus mustard.

Experience artisanal mustard
Condiments are part of my expertise, acquired over the course of my professional experience. The use of quality ingredients and the pursuit of authentic flavors are a constant in my creations.
Purchasing a sample of this product allows you to test it and add it to your cooking recipes or to your table.
And to take it further, a box set brings together all of my recipes.
Your feedback is welcome.

Packaging
Glass jar with mechanical closure and 4-panel cardboard label tied with linen twine.
Sample packaged in a mini glass jar with screw lid.