Romanian Foods

Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown.

Ideal for aromatic red borscht soup Imported from Romania Easy and quick to prepare. Ingredients: Water, wheat bran, malt flour.

Zeama de Varza Murata, or pickled cabbage juice, can be used to pickle further vegetables but can also be used to various marinades, sauces, etc.

Ideal for aromatic red borscht soup Imported from Romania Easy and quick to prepare. Ingredients: Water, wheat bran, malt flour.

The Balkan cousin of the chili pepper, pickled feferoni are crunchy and mildly spicy. Eat as an accompaniment to meats, or slice and add them to a sandwich or salad.

These fermented cabbage heads will produce the tastiest leaves for making cabbage rolls of any kind. Euro Gourmet develops a tangy taste that has hints of lemon, but are no where near as strong as sauerkraut made with shredded leaves also have a hint of whatever herbs and spices you add to the fermenting liquid for a really rich flavor. Do be mindful of the fact that they will also have a bit of salt in them so you will want to adjust any recipe accordingly. Sauerkraut Traditi Romanesti