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Gulden's, the mustard that grew up with New York
In 1862, Charles Gulden started making his mustard in New York. More than 160 years later, his Spicy Brown is still the one you find in the city's delis, between two slices of pastrami.
A brown mustard made from coarsely ground seeds, with just the right kick. We bring it in directly from the United States.
An 1869 medal still on the label
Take a close look at the bottle: the small round seal above the logo belongs to the American Institute of New York, which honoured Charles Gulden's mustard in 1869. The brand has displayed it ever since, like a certificate of origin.
It's all in the grind
The seeds aren't turned into a smooth paste but coarsely ground, then mixed with vinegar, spices and a little turmeric. The result is a slightly grainy texture and a heat that builds gently without burning.
Our favourite ways to use it
The classic is still a pastrami sandwich on rye, just like in the delis of the Lower East Side. It is also great on a hot dog with sauerkraut, as a dip for warm pretzels, or mixed with honey for a homemade honey mustard sauce.