Colman's French Mustard, 2.25 Litre

Product Information

Aside from E numbers, many mustards use xanthan gum (which is actually assigned E number E415) as a stabiliser but that is typically vegan. Many versions of this classic condiment may also contain sugar, which as we explain is sometimes not vegan friendly. If you are very strict about things it would be advisable to ask the manufacturer about their sugar unless the mustard is labelled as vegan. Honey Mustum refers to the musty fermented wine which was used and added to the ardens, meaning “hot”, seeds of the Sinapis plant. Traditional mustards are still made in this very basic way, with little more than mustard seeds and a liquid, typically an acid such as wine, vinegar or fruit juice. This acid helps temper the pungency of the seeds but then also helps preserve it too. The Plant White Mustard Field In fact, Colman’s French Mustard is now unobtainable, since they stopped the line after 65 years, following an EU competition law ruling in 2001 after parent firm Unilever also acquired Amora Maille. It was told to sell the brand or stop making it. However Fallot say that, thanks to better vinegar-making techniques, these days what is still called “verjus” is usually a mix of wine vinegar, water and salt.

I can advise that we are unable to guarantee that any of our products are suitable for vegans due to the possibility of cross-contamination as our lines are not tested and validated for that purpose.

Exceptionally Different

In January 2018, it was announced that Colman's was to leave its base in Norwich where the condiment had been produced for 160 years and would move its production to Burton-on-Trent and Germany. [8] Colman's Mustard Shop & Museum [ edit ] Colman's Mustard Shop & Museum in The Royal Arcade, Norwich, 2011 Schools' display cabinet showing ingredients for Colman's manufacture which was produced between 1900 and 1939, on display in Colman's Mustard Shop & Museum De Beaujolais - with red wine and a claret colour. It can add a mild, subtle mustard taste when used in cooking. In the early 1800s, Jeremiah Colman began making mustard at a water mill near Norwich in the village of Bawburgh. To create a tangy flavour, he blended brown mustard ( Brassica juncea) with white mustard ( Sinapis alba). Department of Biochemistry: History". University of Cambridge. 2015. Archived from the original on 3 August 2009 . Retrieved 8 December 2018.

Coleman of Norwich". Stamford Mercury . Retrieved 21 September 2019. –viabritishnewspaperarchive.co.uk (subscription required) Colman's to leave Norwich base after 160 years". BBC News. 4 January 2018 . Retrieved 4 January 2018.

Conclusion: Most Mustard Is Vegan

Most mass-produced mustard is vegan friendly and that includes a number of popular Dijon mustards, especially for vegans who are prepared to consume a product where the only concern is a very small risk of cross-contamination. At its simplest, mustard is a mix of just two ingredients: mustard seeds and a liquid. Grey Poupon, for instance, boast that their mustard “Includes only 3 ingredients: Mustard Seeds, White Wine, Water”.

Maille, now owned by Unilever but founded in France even earlier in the 18th century than Grey Poupon, do not use white wine in their Dijon mustard. The ingredients for their product are: They had initially told us that “I can confirm that none of our Maille Mustards are suitable for vegans, including the Maille Wholegrain Mustard. I’m sorry if this is disappointing news.” Well, yes, it is rather disappointing because we find wholegrain in particular rather delicious! We pushed them as to why this was the case, querying the ingredients and the fact that retailers were listing them as vegan and eventually they told us of the concerns with cross-contamination. The risk of cross-contamination seems to be a bit of a get-out clause for many manufacturers who do not want to risk stating that their product is vegan and then subsequently have any problems if their practices are found to be less than perfect. This is understandable but it does make things very difficult for vegan consumers. Conclusion: Most Mustard Is VeganVerjuice is a highly acidic liquid, often derived from unripe grapes but also from other sour fruits, such as apples. Over time this was replaced, or supplemented, with white wine, Burgundy, of course, being famous for its wines, both red and white. Given wine was, until relatively recently, almost always filtered with animal derivatives, such mustards have become to be seen as being unsuitable for vegans. Grey Poupon Uses a Vegan-Friendly Wine! Unusually, the plant and seed take their name from the condiment/sauce, rather than the other way round. The wider Brassicaceae family (that includes cabbages, broccoli, cauliflower and many more healthy vegetables) is home to both Brassica and Sinapis genera and these provide the many different types of mustard that exist. However, the word mustard itself which is used in some form or another in most European countries, comes from the process of making the condiment. Speaking of tomatoes and vegetables, we've got a wide range to choose from. Create vibrant salads, hearty stews, or homemade pasta sauces with our fresh and flavourful tomatoes and vegetables.