When we enter the small mustard mill at Martin Riffelmann in Gleidorf we immediately wipe the tears from our eyes. As a doctor, he is probably well aware that the intense essential oils of freshly ground mustard seeds are good for your health. But his passion for mustard simply has to do with the fact that he has always enjoyed spreading it on bread. He also wanted to produce a high-quality artisanal food product at some point. The choice fell on mustard. His family thought it was "crazy", he says - but they supported him right from the start.

For a year, Martin Riffelmann experimented with his wife in the kitchen until it worked. He then restored the historic beehive in his grandmother's garden. Since 2017, two 300-kilogram granite stones have been grinding the seeds for his high-quality mustard varieties here. The trick: it is ground cold, so the flavors are fully preserved. Whether it's "Grober Westfale" with whole grains, "Süße Sauerländerin" with honey or "Fieser Feuerteufel" with chili, each is a delicacy and far too good to just spoon over a pair of wieners or a grilled steak. Fancy a Riffelmann's mustard cocktail or a pear and mustard sorbet? These and other recipe tips can be found on his website www.riffelmanns.de. The products are also sold in many stores in the region at Werden. The mustard mill can be visited on request Werden.