[Photograph: Tin Dizdarevic]

Tin Dizdarevic came up with the recipe for his eponymous condiment, Tin Mustard, when he was working in a restaurant kitchen and needed a special mustard for a charcuterie board. "It worked well right out of the gate," he says, beloved by customers and his friends alike. "Everyone who tried it encouraged me to sell it," he adds.

Dizdarevic put off starting the business until he was presented with the opportunity to participate in the initial Smorgasburg market. "It was the final kick in the butt to get things moving," he says. He and his two partners, David Ostroff and Jan Dizdarevic, had a month to get production under way, figure out packaging and jump through all of the hoops to become a legal enterprise. But it was well worth it for them. "It was an amazing launching pad," Dizdarevic says, crediting the fact that Tin Mustard is now carried by stores in New York, Massachusetts, and Atlanta to the networking he was able to do there.

As for the mustard itself, Dizdarevic says that it's "really straightforward in terms of flavors, just a handful of ingredients." What sets it apart is the texture. Since they don't grind the seeds, "they crunch and pop when you bite them, like caviar." He likes to pair the mustard with "grilled, almost charred fatty meats, heavy cuts with a lot of character," though he points out that it also makes an excellent base for vinaigrettes for anyone whose taste runs more to salads.

While he doesn't rule out the possibility of adding other products down the road, for now Dizdarevic says that he wants "to keep it simple and see how much we can learn about production and marketing" before branching out.

Tin Mustard will be participating in City Harvest's fundraising event, The Brooklyn Local, this Sunday, Sept. 17. For more information about the event, visit their site.