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Mustard flour

partly de-oiled

Mustard flour
EU Bio
  • from controlled organic cultivation
  • gently milled from de-oiled, yellow mustard seed
  • low content of erucic acid (< 1%)
  • ideal for homemade mustard
  • vegan, lactose-free and gluten-free
4,92 of 5 stars
from 37 ratings
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4,90 €*
500 g
9,80 € / 1 kg
*incl. 7 % tax plus shipping

SenfkörnerFor our mustard flour, untreated, yellow mustard seeds are gently de-oiled and finely ground. The organic mustard flour still contains 8 to 10 g mustard seed oil per 100 g. It adds an extraordinary oriental taste to a variety of dishes. It goes well with poultry, meat and fish dishes, piquant soups, gravies, salad dressings, stews and sweet-sour fruits. It is ideally suited for homemade mustard.

Origin and varieties

Mustard is a traditional and popular condiment with a spicy, aromatic flavour. There are different varieties of mustard seeds: yellow (also called white), brown and black mustard seed. While the different varieties look quite similar, they vary in their properties and ingredients.

The most important factor for the production of vegetable oil and flour from mustard seed is a low content of erucic acid. Excessive intake of this monounsaturated fatty acid can cause pathological changes of the myocardium and cardiac lipids as well as growth retardations. Foods with a fat content of more than 5 %, edible oils and oil blends for consumers are subject to the regulation regarding the maximum content of erucic acid in foodstuffs from May 24, 1977 (BGBl I 1977, p. 782). According to this regulation, foodstuffs must not contain more than 5 % erucic acid based on the total content of fatty acids.

Senf PflanzeNew breeds with an erucic acid content below 1 % are accessible nowadays and perfectly suitable for the production of high-quality mustard flour. One of these breeds is the yellow variety Martigena. Of course, breeds are not to be confused with genetically engineered organisms. Our organic mustard flour is exclusively made from the seeds of the Martigena variety with a low content of erucic acid.  

Homemade mustard from mustard flour

Combined with water, vinegar, sugar and salt, mustard flour can be used for tasty homemade mustard. Briefly boil up 200 ml water and 100 ml white wine vinegar, add 20 g salt, 100 g sugar and 250 g mustard flour and thoroughly mix the ingredients. Pour the warm mix in a jar and allow to soak for one week. If stored in the fridge, the mustard is durable for around 4 weeks. This way, you can create different mustard variants according to your individual taste, for instance by adding our delicious spice oils. We recommend among others our horseradish, smoked paprika or wild garlic spice oil. Flavours like basil, Tandoori or Herbes de Provences also pair perfectly with homemade mustard.

By the way: Mustard flour is not always spicy. The spiciness only develops when it comes into contact with water. In order to preserve the valuable essential oils and the aroma of the mustard flour, we recommend to only heat it moderately.


Orange-honey mustard

Orange-honey mustard

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Hazelnut mustard crust

Hazelnut mustard crust is ideal to take meat, fish or vegetables dishes to another level. Mustard flour creates an extraordinary oriental taste. zum Rezept


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from Birgit Esper at 06.03.2020
Habe den empfohlenen Orangensenf ausprobiert , sehr gut, man kann mit dem Senfmehl natürlich variieren, was die Schärfe anbelangt , ich würze auch gerne Saucen für Vorspeisen mit Ziegenkäse , Datteln und Salat...
from Lydia Döhring-Scherzinger at 03.08.2020
Gibt den Salaten - genau wie auch das Senföl - eine tolle Zusatznote. Das gilt auch für diverse Gemüsesorten. Wer den (milden) Senfgeschmack mag, für den ist dies genau das Richtige!
from Heide Sadat-Khonsari at 31.03.2021
Das Senfmehl verleiht vielen Gerichten, nicht nur Saucen und Dressings, eine fein-milde Note und ist ein perfekter Ersatz für aufdringlich-scharfen Senf
from Burkhard Mueller at 02.01.2020
Gutes neues Jahr. Ich, als Low Carb Bio Verganer,schätze die Mehle, Öle und den Service, derÖlmühle Solling. Alles Bestens!...
from Petra Polzer at 19.03.2020
Habe ich noch nirgendwo gesehen, so dass ich gespannt bin, was ich damit alles an neuen Geschmackserlebnissen kreiren werde...
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