Why is Swedish mustard so horrifyingly sweet?

Quite a lot of Swedish food is unexpectedly sweet. Ask a Finn about our bread, for example (but only if you're ready for the longest uninterrupted monologue you've ever heard a Finn utter), or look at some traditional dishes like blodpudding 'black pudding' or matjesill 'a type of canned herring'. read more

No. Mustard is not fermented. It is a mixture of white and brown mustard flours from ground mustard seeds. The mustard plant is a member of the Brassica group (same as cabbage, kale, western red radishes, etc.). The mustard flours contain varying proportions of allyl isothiocyanate which gives the famous "hot" or picante taste. read more