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Originally this smooth mustard was made from mustard powder and horseradish root and made into balls which were then dried to aid preservation. It disappeared for many years and was re-created for the 850th anniversary of the consecration of Tewkesbury Abbey in 1971. There is even evidence that this hot mustard gave its name to early incendiary devices, known as fire balls. This mustard adds warmth to casseroles, sauces and enlivens the most humble sandwich.