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Our ingredients don’t travel far and as a result, they pack a punch when it comes to taste. That’s why Colman’s is the nation’s favourite mustard & condiments brand*.

KEEN AS MUSTARD

Farmer hands holding mustard seeds

OUR NEVER-ENDING LOVE FOR MUSTARD

We’ve worked alongside our mustard farmers for more than four generations. Together, we’ve dedicated a lot of time, love and taste perfecting our fiery mustard powder. Our secret? Double superfine mustard powder. A name so nice you could eat it twice. It’s all thanks to a little something called double-milling. We grind our seeds not once, but twice, to really turn them into a pungent, but delicate powder. We then sieve the powder up to nine times to rid it of any impurities. It’s a labour of love.

 

THE MORE MUSTARD THE BETTER

That fiery, full-on flavour you’ve come to love from Colman’s? That’s because we bottle not one, but two types of mustard seeds – brown and white. It’s this harmonious blend of fiery and pungent flavours that brings out the bull in every bottle. Because when it comes to taste, we like to give it horns.

Field of mustard

HAM SANDWICHES ARE SO HOT RIGHT NOW

Meat and mustard – name a more iconic duo? When mustard enters the plate, it takes the taste up a notch. Not with a bite-sized hum, but rather a full-on fiery kick. With its legendary heat, Colman’s Mustard gives flavour a whole new meaning. From spreading it over your ham sandwich, to adding a generous dollop to your roast beef – mustard is the man.

MINT CONDITION

Mint field (assured food standards logo)

PICK OF THE BUNCH

In the 1960s, the hunt for the heartiest-flavoured mint began. Colman’s searched far and wide, scouring the country for the most full-on flavour of mint we could find. It turns out, we never needed to leave Norwich. The pick of the bunch came from our then Crop Manager’s very own herb garden. Like we say, homegrown always tastes better.

 

HEAVEN IS A PLACE ON EARTH, IT’S CALLED NORFOLK

Farmer David Bond is responsible for the fields of mint that perfume the Norfolk area with a mouth-watering reminder of a lamb roast. David grows mint that once picked is processed within an hour of harvest to trap its botanic flavour.

 

Farmer holding mint
Mint field with tractor

PROUD IS AN UNDERSTATE-MINT

New fields of mint are established with cuttings from the original to keep the exact same mint flavour year after year. Making our Mint sauce deeply rooted in British soil and farming heritage. So, the next time you lather your lamb with our fragrant, mouth-watering Mint sauce, know that the flavour was handpicked generations ago and has been recreated ever since. That’s the taste of brilliance, that’s the taste of Britain.

 

EGGS: CRACKING FLAVOUR IS WHAT WE’RE ALL ABOUT

THOSE LUCKY MOTHER-CLUCKERS

That’s why our farmers’ hens are free range.  They spend their days roaming across evergreen hillsides or sleeping-in on cold winter mornings.

At the end of the day, a happy hen means an utterly delicious, free-range British egg.

 

Chickens
Free Range Chicken

FROM HEN TO YOUR HOME

Collected from all over Britain, our free-range British eggs give a creamy, luscious consistency to our Horseradish, Tartare and Seafood sauces. So, when you’re dunking battered fish into some Tartare sauce; or using your beef to wipe up the last of that punchy Horseradish – you can thank British hens for adding full-on flavour to your plate.

 

 

THE HUNT FOR OUR TASTY EGGS

Nothing says full-on flavour like local produce. So, when it comes to sourcing our eggs, we don’t glance across the pond. Our gorgeous free-range eggs are locally sourced and one thing’s for sure – they’re packed full of rich yolky goodness.

Free Range Chicken

BE-LEAF IN OUR FARMERS

Parsley Field

PROUD PARSLEY FARMERS

Grown in and around Norwich, our parsley is sourced from around 15 different British farmers, all of which proudly come from Red Tractor certified farms – of course. Some of our growers have been in the parsley business for over 30 odd years, making their expertise in both flavour and farming, invaluable to our business.    

 

LET’S GET THIS PARSLEY STARTED

It’s all about timing. The sweet spot is between July and November, when parsley harvesting gets under way. Once the stems are snipped under the keen eye of our farmers, the parsley is processed in less than two hours. Bosh.   

 

Parsley Field
Tractor in parsley Field

THE PERFECT PAIRING

Parsley may seem like a wee little herb, but it’s mighty in flavour and texture. The sharp tartness of parsley pairs wonderfully with the sweet and acidic balance of our Tartare sauce.

As the pairing of choice to the classic British fish and chips – we take our Tartare sauce seriously. And that’s exactly why we use locally sourced British parsley – because it really doesn’t get much better.    

 

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