Otto and Frieda Frenzel founded the Erste lothringische Essig- und Senffabrik in Metz on 1 November 1903. After the First World War the family, as German citizens, had to leave what had become French territory, and in 1919 they rebuilt the business in Düsseldorf — a city already known across Germany for its mustard trade.

In 1920 they introduced Löwensenf Extra, the first German mustard produced by the traditional Dijon method, and registered the lion that still marks every jar. The founding principle was plain: use only ingredients of the very best quality, prepare them naturally, and add nothing artificial. Extra is still built from four things — brown mustard seed, spirit vinegar, water and salt — which is why its heat is so direct. Vacuum-sealed glass packaging followed in 1925, and in 1965 the company acquired A. B. Bergrath, Düsseldorf's oldest mustard maker.

For German households in Britain, Löwensenf is the mustard that supermarket shelves cannot replace. English mustards are hot but sweetened and smoothed; Löwensenf Extra is sharp, clean and unsweetened, and it is the expected partner to Bratwurst, Leberkäse and a plate of cold cuts.