The Mustard Mill Einbeck produces mustard from regional raw materials (grinding by millstone).
The Mustard Mill Einbeck produces mustard from regional raw materials in a procedure of grinding by millstone.
This procedure was used to produce high-quality mustard in the heart of Einbeck’s historic Old Town for the first time in 1923: In the mustard manufacturing plant of the family of Henry Dähnhardt. Production was stopped in the 1950s.
The Mustard Mill Einbeck run by Rainer Koch and his team has continued the mustard production tradition since 2010. Since then, more than 10 types of mustard have been created – from fruity-mild to extremely hot!
The traditional procedure of grinding by millstone processes mustard seeds together with wine vinegar, water, salt and spices in organic quality to a mustard mash. After a longer swelling process, it is grinded by heavy granite stones in a cold grinding procedure. This procedure helps to keep all contents and flavours and makes it possible to produce the mustard without any additives. Prior to filling the mustard into glasses and stoneware jars, it has to rest in barrels for several weeks to allow the flavours to develop completely.
Different mustards are available for tasting as well as further specialities by Kostbares Südniedersachen that may be found in the mustard branch.
If you would like to receive more information on mustard and its production, Einbeck’s school of mustard is the perfect address. It offers the opportunity to taste your way through all the different types of mustard and to find your personal favourite mustard as well as to gain further knowledge on mustard.
Three different types of presentations with tasting are available (duration: 1.5 hrs, 10 to 30 persons; according to agreement also 10 persons):
Find more information on the Mustard Mill and tastings!
This procedure was used to produce high-quality mustard in the heart of Einbeck’s historic Old Town for the first time in 1923: In the mustard manufacturing plant of the family of Henry Dähnhardt. Production was stopped in the 1950s.
The Mustard Mill Einbeck run by Rainer Koch and his team has continued the mustard production tradition since 2010. Since then, more than 10 types of mustard have been created – from fruity-mild to extremely hot!
The traditional procedure of grinding by millstone processes mustard seeds together with wine vinegar, water, salt and spices in organic quality to a mustard mash. After a longer swelling process, it is grinded by heavy granite stones in a cold grinding procedure. This procedure helps to keep all contents and flavours and makes it possible to produce the mustard without any additives. Prior to filling the mustard into glasses and stoneware jars, it has to rest in barrels for several weeks to allow the flavours to develop completely.
Different mustards are available for tasting as well as further specialities by Kostbares Südniedersachen that may be found in the mustard branch.
If you would like to receive more information on mustard and its production, Einbeck’s school of mustard is the perfect address. It offers the opportunity to taste your way through all the different types of mustard and to find your personal favourite mustard as well as to gain further knowledge on mustard.
Three different types of presentations with tasting are available (duration: 1.5 hrs, 10 to 30 persons; according to agreement also 10 persons):
- Mustard Millers‘Tasting: Includes mustard, bread and water
- Mustard and more: Includes in addition sausages and cheese
- The Hottest of the North: Also includes egg, mustard seed and salami; optionally a glass of apple juice/wine/beer or water
Find more information on the Mustard Mill and tastings!
