Königskind Raspberry Mustard. Red fruit mustard with 70 percent raspberries – fruity, slightly tangy, with a gentle heat.
Königskind Raspberry Mustard is a red fruit mustard with 70 percent raspberries, plus sugar, mustard seeds, water, vinegar, salt, and pectin as a gelling agent. Uwe König cooks it in small batches in Wiehl, Oberbergisches Land, and fills it into 125g jars.
Raspberry Mustard from Königskind demonstrates perfectly how a fruit mustard works. Whole mustard seeds have almost no heat. Their sharpness only develops when the ground seeds come into contact with liquid, and vinegar stabilizes it. In a fruit mustard, the fruit provides a large portion of this liquid and contributes its own sugar and acidity. Here, it is 70 percent raspberries, or a good two-thirds of the jar. That is the highest fruit content among the three Königskind mustards in our range. The berry balances its acidity against the spiciness of the mustard seeds, while sugar and salt bring both into equilibrium. The result is a mustard that tastes like raspberry first and mustard only afterwards.
Taste: Berry up front, mustard in the finish
The first impression is fruity: raspberry, sweet and slightly tangy, just like the berry itself. Then the mustard seeds emerge with a gentle heat that is brief and leaves the mouth feeling fresh. The vinegar underscores the acidity of the raspberry instead of covering it up. The color is a vibrant red, making it an eye-catcher on a cheese board.
Anyone expecting a mustard for currywurst will be mistaken here. The raspberry mustard is a fruity accompaniment with spice, intended for cheese, salad, and grilled foods.
Use: Goat cheese, Camembert, salad, and grilled meat
On a cheese board, it goes particularly well with goat cheese. The acidity of the raspberry and the fresh acidity of the goat cheese enhance each other, while the sweetness provides a counterpoint. It is also a great partner for Camembert and other soft cheeses. It even works well with baked Camembert, fresh out of the pan.
In the salad kitchen, it is a secret ingredient. A teaspoon in a homemade dressing adds fruitiness, color, and body. For grilled meat, such as pork neck or chicken, serve it as a dip on the table. And with white sausage (Weißwurst), it is a fruity alternative to the usual sweet mustard.
Once opened, the jar should be stored in the refrigerator and kept tightly closed, as indicated by the label instruction "store in a cool place after opening."
Our tip: Stir a teaspoon of raspberry mustard with a tablespoon of vinegar, three tablespoons of oil, salt, and pepper. Pour the dressing over lamb's lettuce or arugula and top with a piece of pan-fried goat cheese. An appetizer is ready in ten minutes.
Origin: Mustard seeds and berries, cooked by hand
The mustard is made in Wiehl, in the Oberbergischer Kreis district in North Rhine-Westphalia. There, Uwe König, supported by his wife Sabine, has been cooking in his own manufactory since 2014. He started in his home kitchen in 2005. For the fruit mustards, Königskind grinds yellow and brown or black mustard seeds and cooks them with fresh, untreated fruits. The mixture of light and dark seeds gives the mustard its spice.
According to the manufacturer, the company does not use added flavorings, colorings, preservatives, or flavor enhancers. Every jar bears the label "Oberbergisches Produkt" (Oberbergisches product).
For whom: For colorful cheese boards and curious salad chefs
This mustard is for anyone who likes their cheese board to be colorful and fruity. It is suitable for anyone who enjoys trying something new in a dressing, and for a barbecue party where a third dip is welcome alongside ketchup and mustard. As a gift, the red jar immediately catches the eye.
If you are looking for something special for the cheese board, add a few slices of Black Walnuts. Its darker, sweeter brother is available as Fig Mustard. You can find more options in our Mustard category; we introduce the manufactory itself on the Königskind page.
Note on allergens: Mustard seed is on the list of ingredients. This mustard is not suitable for those with a mustard allergy.
A red fruit mustard with 70 percent raspberries from the Oberbergischer region – for goat cheese, Camembert, salad, and the evening grill.
