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Museum Selection Trio of Scottish Mustards
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Trio of Scottish Mustards

The Romans are believed to have been the first to make the condiment mustard; recipes have been found dating to the 4th or 5th Centuries. Their preparation of grape must and mustard seeds was called ‘burning must’, from the Latin ‘mustum ardens’, from which we derive our word ‘mustard’. Award-winning mellow Moffat mustards from Ayr in Southern Scotland. 190g each of 3 smooth and savoury blends, prepared by hand is small batches: stem ginger and roast onion, perfect for steak and ham; wild Scottish garlic, ideal for fish, cheese, meat or mash; and Scottish honey with fine single malt whisky, which goes down a treat with everything!

Glass jars 3½” tall.
Contains mustard.
Honey & Whisky flavour contains alcohol, age 18+; others contain spirit vinegar.
Suitable for vegetarians; some flavours are not suitable for vegans.

Ingredients & allergen information
£14.99
Code: 20693

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