Now available in larger jars ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Vinegary-sweet, spiced with heirloom Hungarian paprika and irresistibly creamy, beloved fan-fave Paprikash Mustard is finally back in stock, and now available in a larger jar! | | First launched in our standard spice jars for Spice Club in 2024, Paprikash Mustard became such a crowd-pleaser that customers told us they were “addicted” to its delicious versatility and requested half-gallon containers of it: “I could almost eat this by the spoonfuls,” says Debbie, “I am hoping B&B makes a larger jar of this wonderful stuff.” | | Thanks to your feedback, our new jar is bigger and contains 63% more Paprikash Mustard than before. It’s so good you’ll scrape the jar clean—then shake a salad vinaigrette right in the jar to savor every last bit. For a treasure trove of use recommendations, check out this Spice Forum post of crowd-sourced ideas powered by our customers: - “Yesterday, I had it on a ham and Swiss sandwich with Marmalade Grove's Cara Cara marmalade. The citrus and the mustard are excellent bedfellows.” — Carmen
- “I am currently marinating beef cubes with the mustard, grated garlic, and olive oil for supper tomorrow.” — Tena
- “I dip hard sourdough pretzels in it. 😋” — Maria
- “I used it in a basic vinaigrette that I put on everything, but especially pan seared fish 🤙” — Katie
- “We used it with pulled pork sandwiches and it was ah-mazing. Anything you'd use a stone ground mustard for as a finishing garnish for flavor, 10/10 recommend. Also put it on a charcuterie board to use with baguettes and cheeses and meats and oh myyyyyy” — Jennifer
- “It’s delicious in potato salad. Or it was. 😂” — Kate
| | Susan's favorite ways to use Paprikash Mustard: "Deviled eggs, grilled cheese, salad dressing and of course sandwiches. I must confess—I ate a lot straight out the jar!" | | | | Questions? Feedback? Ideas? We love to hear from you. Just reply to this email.
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