WHEN you think of mustard, Germany is never too far behind, which is why, when given the opportunity, you need to get your hands on that hot stuff. German mustard is considerably less acidic than its American counterpart, with the most common German mustard; “Mittelscharf”, literally meaning ‘medium hot’, being somewhere between traditional French and English mustard in strength. Dusseldorf and its surrounding areas is particularly known for its brand of spicy mustard which is used as both an ingredient for Senfrostbraten as well as a table condiment. In Bavaria, a sweet variety of mustard is made which is exclusively served with Weißwurst.



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