The museum sells all of these, plus other mustards made with bourbon, curry, Vermont maple, prickly pear honey, vegetables, brown sugar, pecans, and beer and spirits. We did only direct sales, positioning ourselves as a gourmet specialty item. Anticipating what the consumer will want next is always a challenge. By working with small batches and creative people, we are able to try somewhat exotic flavors. While the multinationals have just figured out that honey mustard is hot, we are already working on what will be hot in ten years.
Flavors seem to be limited only by imagination.
A survey by Fiery Foods Magazine showed that condiments make up 10 percent of the total hot and spicy specialty foods bought by survey respondents. They buy them mostly at specialty shops, grocery stores and by mail-order. And, if they had to give up any category of foods, only 5 percent of the respondents said they'd give up their condiments. The increase of all of these can be associated with the demographics of the population. Given all these factors, the food business had better be ready for the stampede.