eating / cooking / recycling
Monschau Mustard
Senfmühle Monschau
MONSCHAU, North Rhine-Westphalia, Germany
  • mustard seeds, mustard flowers, sugar, salt, vinegar, water
  • 100ml
the product:
“Monschau mustard" named after the village of Monschau in western Germany. It is handmade without preservatives, using a combination of spices in a recipe that has been handed down from generation to generation. The mustard seeds are carefully ground twice in a basalt stone mill to avoid heat, which brings out the flavours and aromas. It is produced with a lot of time and effort and the amount that can be made at once is about 1/60 of that of a large mustard factory. Made from organic ingredients, Monschau mustard has a slightly coarse, rustic consistency that allows you to enjoy the natural texture of the produce.
The absence of any additives makes it a flavoursome accompaniment to meat dishes, sandwiches and dressings, without overpowering the original character of the mustard itself.
Starting with Kaisersenf, a grain mustard made since 1905, 22 types of mustard such as honey, figs, herbs, and beer are now available.

The roasted stoneware container is engraved with the name of Guido Breuer, the fourth generation who created 19 types of mustard.
There are four sizes, 100 ml, 200 ml, 335 ml, and large capacity size 500 ml. All containers cost 0.20 euros and are also refundable.
* The photo is 100ml size.
the maker:
“Senfmühle Monschau" means “Mustard mill in Monschau village" in German.
Located in western Germany, close to the Belgian border, the family-run company has been producing hand-made mustard for over 140 years and has been doing so for five generations. Senfmühle Monschau is committed to the quality of its mustard and to the preservation of agriculture and the natural environment. Now the company manages a wide range of businesses, including mustard manufacturing, development and sales of bath and body care products using mustard, shops, restaurants, and holiday apartments.

The building and its facilities are protected by the state as historical monuments and can be visited by appointment. On the homepage, a wide range of seasonal recipes such as mustard dressing, entrees, and desserts are introduced every month. The recipes are categorised into meat, fish, vegetarian, and vegan, making it easy to search, and there are even suggestions for wines to accompany each dish. Two books on traditional recipes, collected over decades, have been published and can also be purchased online. You can also learn a lot about mustard, such as naturopathic remedies using mustard seeds, which have been passed down from generation to generation.