Artisanal Black and Anchovy Mustard, in jar

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

Ingredients
Organic brown mustard seed, anchovy fillets in oil, vegetable charcoal, organic rice vinegar (Made in France), organic olive oil (French origin), organic onion, organic cumin seed, organic coriander seed, salt, Gorilla pepper (Pipper nigrum), ajowan (Trachyspermum ammi ), black cumin seed (Nigella sativa), organic aniseed, organic sunflower oil (Made in France). 

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 Homemade Mustard Recipe
Mustard is the most consumed condiment in the world, ahead of salt and pepper.
Make no mistake, this black mustard doesn't have a burnt taste. Vegetable charcoal is a powerful natural coloring made from bamboo ash.
The anchovy fillets in oil dominate the condiment, like a spicy and slightly salty English mustard. It differs from other spices by its spicy flavor of cumin, coriander, and ajowan, a seed similar to dill and caraway. It is a spice mainly used in India for its subtle thyme flavor in vegetarian dishes and bread.

How to use my Anchovy Black Mustard?
Chef's Little Tips
Its color lends itself to modifying the hue of mayonnaise to accompany cooked white fish, served hot or cold.
Similar to a Nepalese Black Curry, flavor and tint coconut milk to use as a cooking bath for white-fleshed vegetables such as parsnips, salsify, or celery.
- Make a mustard sauce for hors d'oeuvres by adding a little honey, fish sauce or nuoc mam, lemon juice, and a little toasted sesame oil to the black mustard.
On your table, mustard will surprise your guests and condiment lovers on all occasions.

Experience artisanal mustard
Condiments are part of my expertise, acquired over the years 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 recipes or to your table.
And to go further, a gift box brings together all my recipes.
Your feedback is welcome.

Packaging
Glass jar with mechanical closure and 4-panel cardboard label tied with linen twine.
Mini jam jar with screw lid.