Colman's Mustard has been the favoured mustard of both the Royal Family and the British nation since 1814 Only Colman's expertise in mustard milling can deliver that famous mustard "kick" To enjoy Colman's in true British style pair with roasts, sausage, cold meats, or liven up your sandwichs and dips Hot and hearty, that's the Colman's English Mustard sensation Product of Great Britain Colman’s history dates back to 1814, a time when King George III was on the throne and Wellington was preparing to defeat Napoleon at Waterloo. Auspicious times…but enough European history already! The most important fact to remember about 1814 was that Jeremiah Colman took over a mustard manufacturing business and mustard in England was never to be the same again. With the zesty blend of high-quality brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba) grown and harvested locally around Norwich, Colman’s transcended to be much more than a condiment – it was a bold and spicy staple that captured the hearts and taste buds of a country. For nearly 200 years we have delivered the finest quality, gourmet spicy mustard, from farm to table, with a fresh and fiery kick that speaks to our time-honored process of mustard making.
My in-laws are from the Norfolk County, England, which is also the home of Coleman's mustard. And, the Coleman's jar is on the table EVERY meal. My father in law practically reignited the American Revolution in Boston one day when he could not get any english mustard with his eggs. It took the entire family to explain to him that he was not in England, and it is no surprise that he will have a tough time getting english mustard.Anyway, about the mustard:It is smooth, yellow, and just l..
If you like mustard, real mustard, and are offended at the plain yellow stuff made by French's...this is the real deal. I first discovered Colman's at one of my local haunts, The Cat & Fiddle, in Hollywood. I usually get something or other to eat with my Bass Ale and the waiter was kind enough to drop off a bottle of Colman's one fine Saturday afternoon. My culinary life (and nostrils) were forever altered that day. There is no other mustard quite like this stu..
You can keep your spicy, deli-style, French, dijon, honey, pomegranite, yellowy mustards. I want my mustard the way mustard was supposed to be--hot. It's supposed to clear the nostrils when you've got a cold; it's supposed to have a certain sensation as the vapors rise through the nasal membranes and spread to the eyes, the ears, and the rest of the face. And I've been sorely disappointed with many mustards that claimed to be three alarm, hot, spicy, or all three a..
