foodsources
the magic of mustard Manitoba mustard adds flavour to the market By Kelsey Schaefer
Many of Manitoba ’ s culinary products are born because of small-town cooks-turnedentrepreneurs . But when a Red Seal Chef transforms a commonly overlooked crop into a food production business like nothing before , it ’ s worth taking a deeper look . Carly Minish-Wytinck saw an opportunity to take Canadian mustard seeds to the next level and has been changing Manitobans ’ minds about mustard ever since .
This young entrepreneur started her business after completing a culinary arts program in Alberta and working under Fusion Grill chef Lorna Murdoch . Carly noted that Murdoch used mustard in a number of her dishes and became inspired .
While Canada has been the long-time leader in worldwide mustard seed exporting , Carly noticed a gap in the local food market for mustards with unique flavours that could be used to enhance food .
“ When you grind up mustard seeds , you ’ re often left with an overpowering flavour , which isn ’ t everyone ’ s cup of tea ,” says Carly . “ It ’ s a challenge to create naturally flavoured mustard when all you can taste is … mustard .”
Carly began experimenting with the seeds and coming up with her own varieties of the condiment . Her product quickly gained popularity . She named her brand Smak Dab in ode to her parents , who always advised her to “ put some of this smack dab in the middle of your plate .”
Smak Dab remains a family-run business today , with Carly ’ s parents leading production operations and her 87-year-old grandfather on
the team . The mustard is still made in Carly ’ s hometown of Swan River , which she visits at least once every month to check in on her family and seed productions .
The exact procedure for creating Smak Dab products remains a family secret , but the general process is quite simple . The Minishes start by soaking whole mustard overnight in a flavoured mixture to soften and reconstitute the seeds . The next day , the seeds are mixed with seasonings and spices , depending on the chosen flavour . Finally comes the packaging , labeling and distributing .
“ People love that we ’ re a family-operated business ,” says Carly . “ It ’ s incredibly heartwarming and I am very grateful .”
The product is exclusively Canadian and consists of 80 % local ingredients . Everything from the mustard seeds to flavourings like maple syrup , honey , beer and wine are all sourced regionally , resulting in high-quality components and robust fl avou r s .
“ You can taste the difference between Smak Dab and some brands that are factory-made and use readily available ingredients ,” says Carly . “ We ’ ve converted a lot of people that don ’ t usually eat mustard into addicts and some who say that they can never eat regular mustard again .”
There are also plenty of health benefits to this tasty condiment . Mustard seeds are rich in minerals , antioxidants and dietary fibre , particularly when left whole , as in all Smak Dab varieties . When it came to creating her line of flavours , Carly simply focused on tastes
Photography : Courtesy of Smak Dab
30 ciao ! / oct / nov / two thousand eighteen