Mustard News
We made it to the finals with Bonnie Wholegrain: Needless to say I am over the moon
Bonnie Wholegrain has been awarded a Gold Star at the Great Taste Awards 2024! The judging panel is made up of respected independent food and drink experts.
Scotland House in London supports scottish products in the heart of the London and Mustheb is proud to see mustard made in Harris displayed.
Mustheb to be found in the first Scottish deli opened in London - in the shelves and as sandwich spread
We are over the moon to announce that Slàinte Liquorice has made it to the finals of the Great British Food Awards 2023 and now have won bronze in the condiments and spreads category.
Our Slàinte Liquorice mustard is the winner of The International Flavor Award 2023 in category mustard.
Mustard is a culinary all-rounder and spices up many dishes. And it is generally known that the yellow spice is also really healthy. Mustard seeds are full of nutrients that really get our immune…
We are delighted Scotland's National Chef and winner of Master Chef UK Gary Maclean used our Taste of India mustard in his live cooking demonstration during the Hebridean Fine Food & Drink Festival…
Meet our Bonnie Wholegrain and what the mustard revealed about mustard in an interview.
On the 1st of September 2017 the first jar of Mustheb was sold and the success story continues
A histamine intelerance diagnosis can turn your life really upside down. Salami, bananas, hard cheese and red wine are suddenly taboo. But what about mustard? Find out what you need to know about…
It is a great honour that our mustards are displayed in the mustard museum in Wisconsin where nearly 6.000 mustards from all over the world are placed on the shelves.
Yellow awakens the spirits. Ask children to draw something yellow and they will come up with the sun. Yellow triggers associations such as summer, sunflowers, holidays and good humour. The Colour…
There is no need to increase the viscosity of mustard by using chemicals
Hamburger: not a worse thing to have mustard with
