“Spicy” mustard, “Gourmet with garlic” mustard, mustard “With flavoring herbs”.
Mustard is one of the basic European spices and additives. It is hard to imagine Russian and a majority of European cuisines without mustard. And that’s not surprising as mustard is not only tasty, it also contains large amounts of beneficial substances: group B vitamins, E vitamin, ferrum, potassium, calcium, phosphorous, etc. Volatile oils of mustard contain polyunsaturated fatty acids improving the metabolic process and slowing down body aging.
Mustard brings spicy taste to food, leading to increased gastric juice and saliva secretion, it eases fat splitting process so it improves digestion. It is added to salads and meals made of boiled eggs and meat. Fish, birds and meat are sometimes baked in mustard. In odorizes every meal and helps avoid drying during preparation process. Mustard loses its spicy taste when it is warmed so the finished meal has soft taste.
“Gerbert” mustard is a spicy product with a sweet bitter after taste and inclusion of kitchen herbs and spices. Such additives as fennel and garlic bring savor to mustard and uncover intense taste and flavor.