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FIRE & FLAME FOR LÖWENSENF
A real Löwensenf can only be created through profound knowledge, burning passion and a genuine spirit of innovation. The historic brand has been supplying you with distinctive, sophisticated products since 1903 - unique and skilfully aromatic. Anyone who has tried Löwensenf will quickly understand: Löwensenf is more than just a culinary delight. The exquisite mustards and sauces make the subtle difference and guarantee top-class royal culinary delights.
QUALITY: THE BEST INGREDIENTS
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WIE ALLES BEGANN...
Löwensenf ist seit Jahrzehnten ein Synonym für hochwertigen Senfgenuss. Seit den Anfängen der Marke hat Löwensenf eine Vielzahl an einzigartigen Senfsorten entwickelt und das Sortiment kontinuierlich erweitert. Diese langjährige und traditionsreiche Geschichte hat Löwensenf zu einer geschätzten Marke in Deutschland und darüber hinaus gemacht. Bekannt für seine unverkennbare Qualität und den einzigartigen Geschmack, trägt Löwensenf stolz zur deutschen Senftradition bei.
BIRTH HOUR
The birthplace of Löwensenf is not on the banks of the Rhine, but in Metz in Lorraine, which is now part of France. Otto and Frieda Frenzel opened the "First Lorraine Vinegar and Mustard Factory" there in 1903. Alsace-Lorraine was already known among gourmets at that time for its culinary delights, and it is therefore not surprising that the secret recipe for Löwensenf comes from this region.
MOVING TO DÜSSELDORF
After the First World War, German citizens had to leave the French city of Metz. Otto and Frieda Frenzel looked for a new location for their factory and decided on Düsseldorf, known as a leading mustard city since the founding of the first German mustard factory in 1726 by ABB Bergrath.
THE SECRET RECIPE
Strong competition demands innovative ideas – driven by this conviction, the Frenzel family created the unmistakable recipe for Löwensenf, which connoisseurs value both yesterday and today. The key to success is the mustard recipe rescued from France, a novelty on the German market: The first Düsseldorf mustard is made from exclusively brown mustard seeds, which are nevertheless light in color, thanks to the shells being thrown out during the production process.
EXTRA - THE FIRST OF ITS KIND
In 1920, "Löwensenf Extra" was born in the "Neue Düsseldorfer Senfindustrie Otto Frenzel". It was the first German mustard to be produced using the traditional Dijon process. Its special sharpness and spiciness quickly made it the undisputed market leader and a celebrated classic. In the same year, the lion, based on the Düsseldorf city coat of arms, was registered as a trademark.
THE INNOVATION: VACUUM-PACKED MUSTARD IN A GLASS
Traditionally, the earthenware pots were marked with “OFD” for “Otto Frenzel Düsseldorf”. In 1925, Löwensenf was the first German company to introduce glass packaging for mustard and vacuum filling in order to preserve the special aroma and spiciness of the mustard without preservatives.
BLOOMING TIME AFTER DIFFICULT YEARS
After her husband's death in 1936, Frieda Frenzel continued to run the company successfully until the start of the Second World War. The impossibility of obtaining mustard seeds after the war made mustard production almost impossible. From 1950 onwards, Löwensenf achieved new successes, expanded and became internationally known. Frieda Frenzel was awarded the Federal Cross of Merit 1st Class in 1963 for this remarkable upswing.
ACQUISITION OF ABB
In 1965, Löwensenf GmbH acquired AB Bergrath sel. Wwe., the oldest mustard factory in Düsseldorf. In 2012, Düsseldorfer Mostert received the important award of “protected geographical indication”.
ONLY AVAILABLE FROM LÖWENSENF
In 1984, Löwensenf expanded its product range and introduced Löwensenf Medium, a spicy mustard that is only available from Löwensenf. Thanks to numerous loyal fans, the Medium remains an integral part of the Löwenstark range.
THE LION SHOWS HIS SWEET SIDE
Since 1991, Löwensenf has fascinated people with its sweet mustard: coarsely ground and with a spicy chili note - perfect with white sausage, meat loaf, pretzels and the like. This makes every Oktoberfest party a delicious experience!
OPENING OF THE DÜSSELDORFER MUSTARD SHOP
In the Löwensenf mustard shop, visitors can not only try numerous mustard specialties and purchase gift items, but also learn all kinds of interesting facts about the yellow seasoning paste and the Löwensenf cult brand. Here you can tap fresh mustard and experience the long mustard tradition with all your senses.
LÖWENSENF NOW ALSO MAKES IT MILD
In 2008, Löwensenf expanded its range to include the creamy, mild Löwensenf medium-hot organic product. A must for all cats!
THE EXTRA MAKES THE TOTAL 100!
100 years old and still hot – not everyone can do that. Made from just four natural ingredients in accordance with the Löwensenf Purity Law, Löwensenf Extra has a permanent place in many German refrigerators. The hottest of the hot ones – long live it!
Frequently asked questions about mustard
Why is Löwensenf Extra particularly hot?
The distinctive spiciness of Löwensenf Extra results from the high proportion of essential mustard oil (= allyl mustard oil), which is obtained by wet grinding the brown mustard seeds. Unlike other manufacturers, who often add additional spices such as chili to increase the spiciness, the spiciness of the Extra comes exclusively from the mustard seed.
How should mustard be stored?
The spiciness of mustard decreases over time - a completely natural process. In comparison to the constant spiciness of chili or pepper, the spiciness of mustard is unstable. To maintain the intensity of the spiciness, we recommend storing the hot red Löwensenf Extra in a cool, dark place, ideally before opening it for the first time. It is best to keep it in your fridge.
Why does the spiciness of mustard decrease over time?
The spiciness of mustard is based on the content of essential mustard oil that is created during wet grinding. Unlike the spiciness of pepper and chili, which remains stable, the spiciness of mustard decreases during storage. Freshly made mustard is the hottest and loses its spiciness over time, especially when stored at higher temperatures. Therefore, you should store your mustard in a cool, dark place.
Why should mustard be shaken or stirred before use?
No thickeners are used in the production of Löwensenf; the binding of vinegar and water only occurs through the swelling of the mustard seeds. Since mustard seeds are a natural product, their binding capacity can fluctuate, which can lead to what is known as syneresis during storage. This phenomenon, which also occurs in products such as yoghurt, quark and sour cream, means that liquid comes out of the gel without destroying the gel structure. To prevent this, you should shake the mustard tube before opening it or stir the mustard in the jar before consumption.
Why does mustard need to be stored in a cool, dark place?
Direct light and heat affect the color and flavor of the mustard. Higher temperatures accelerate the breakdown of the essential mustard oil, causing the mustard to lose its fresh and spicy flavor. It is therefore important to generally store mustard in a cool, dark place to minimize the natural breakdown of the spiciness.
Why can mustard fade?
The color pigments in the mustard seeds and some of the spices used, such as turmeric, are light-sensitive, which can lead to fading when exposed to strong light.
What does the best-before date mean?
The best-before date (BBD) indicates how long the manufacturer guarantees that a product will retain its specific properties, provided that the packaging remains undamaged and unopened and that it is removed cleanly and hygienically. As soon as a product is opened, it is exposed to various environmental influences that can affect its quality. If in doubt, rely on your own senses and regularly check the appearance and taste of the product. If you are unsure, it is better to stop using the product.