After traveling the world as an international flight attendant and then running a Southeast Asian restaurant in Calgary, when Pam Kraemer moved to Portland, Oregon she knew she wanted to continue to work with exotic flavors. After making sauces and spice blends that she sold at the local farmer's market, she turned her attention to mustard. "I've always been a mustard girl," Pam told me.
Pam starts with organic Dijon mustard and adds a slew of Moroccan spices: paprika, garlic, ginger, cinnamon, cayenne, turmeric, cumin, coriander, black pepper, and saffron. The result is a smooth, ochre-colored spread that's a bit sweet balanced with a rich, slow-building heat. It's killer on lamb or roasted potatoes, stirred into plain yogurt for a quick dip for veggies, or slathered in a grilled cheese sandwich (which is even better if you add a few slices of turkey and pear).
Organic, Kosher, certified gluten-free