Condiments - Mustards
Champ's are artisanal producer of mustards based in the North of France in Picardie. The production methods are traditional.
Champ's still uses millstones to mill the mustard seeds, a a technique used since the fifteenth century. It means that the mustard seeds are not heated while the grinding is taking place. This grain mustard is made with white wine vinegar and Champagne. The taste is strong and unique. It is a great mustard to eat with sausages, meats and is excellent in sauces.
These are the finest, the smallest and the most desirable of capers called 'Non Pareilles'. The buds are hand picked very when young and are particularly strong and fragrant. They are delicious sprinkled over fish especially skate. Lovely to top pizzas and essential to prepare a steak tartare. The caper bush is a wild plant that grows in the arid and sunny regions of the Mediterranean. It grows wild in the form of thorny bushes. Harvesting is done by hand, between June and August.
A superb mustard made traditionally in Normandy. Made traditionally and exclusively with cider vinegar. Honey colour and impeccable roundness on the palate combining strength and flavours. The texture is perfectly smooth. A mustard with not lack of character as the taste buds are awakened with orchard, exotic, spicy and mimosa notes. Strong, this mustard will likely mellow if kept out of the fridge.
These small round lemons ‘Beldi’ of beautiful yellow colour ripened under the Egyptian sun. Harvested at full maturity, the lemons are pickled in salt and their own juices. Their scent is stronger than fresh zest. They add a delicate citrus flavour to Mediterranean dishes like tajines.
Add them to North African inspired salads or couscous, salsas to serve with fish, marinades or to the cavity of a chicken for a 'Sunday roast' with a difference. The Moroccan term citron beldi (or l'hamd beldi) translates to "traditional lemon". It refers to specific varieties of lemon found in Morocco and favoured in traditional cooking.
This Green Label Balsamic Condiment is particularly fresh. It should be best used to fresh vegetables and grilled vegetables. Served with a fine quality extra virgin olive oil. Perfect to sprinkle over prosciutto served in the traditional way, each slice wrapped loosely round its own breadstick.