A change from classic mustard!
Cremant d'Alsace Mustard Domaine des Terres Rouges
A delicate marriage between spicy mustard and sparkling crémant!
All mustards from Domaine des Terres Rouges are made in France and produced using a stone mill to maintain the traditional method.
This crémant mustard is ideal with cold cuts to give them a new shine, with cheese to enhance the flavors, to make a prestigious mayonnaise, revisited vinaigrettes and anything else you can think of!
Characteristics
| Origin |
France
|
|---|---|
| Capacity | 200 gr |
| Storage | Refrigerate after opening |
| What intensity? | 1 |
| Affinities & allergens | Vegan |
Water, mustard seeds (EU / non-EU origin), vinegar, Cremant d'Alsace 5% (sulfites), salt, spice, natural flavors, preservative: sodium bisulfite.
Customer reviews
Très bon
L. Jean-Luc publié le 01/10/2025
Discover the new character-filled creation from the French brand Domaine des Terres Rouges
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Spicy Mustards - At the Table or in the Kitchen, It's Going to Heat Up!
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FAQ of
Hot sauces
Le Pepper X, couronné piment le plus fort du monde par le livre Guinness des records. L'hybride américain Pepper X a battu le record du piment le plus fort au monde.
The Scoville scale is the unit of measurement for chili peppers. We have dedicated several articles on the Scoville scale, but we have also established a top 20 of hot sauces on the Scoville scale as well as a ranking of chili peppers on the Scoville scale to help you find your way around.
There are more than 2500 different chili peppers because varieties cross-pollinate very easily. The most commonly used varieties in sauces are: habanero pepper, chipotle pepper, jalapeno pepper, trinidad scorpion pepper, jolokia pepper, aji amarillo pepper, and of course the carolina reaper pepper.
A hot sauce is a preparation made with chili peppers and vinegar to which various other ingredients are added depending on the desired result (garlic, onion, curry, ginger, etc...) We have selected several hundred to help you find your favorite!
Absolument pas, les sauces piquantes ne contiennent que très peu de matière grasse, et pour la plupart pas du tout, il s'agit de purée de piment associée à du vinaigre (le conservateur) et des épices.
