Description Mustard originally refers to a herbaceous plant native to the Mediterranean basin whose seeds are used to prepare the eponymous product. The production of mustard, both Dijon and traditional, involves several steps: cleaning, flattening, soaking, and grinding (this is the stage at which we obtain traditional mustard). To obtain Dijon mustard, it then undergoes sieving and de-aeration. To obtain flavored mustard, we then proceed to heating and softening the mustard, and finally flavoring it by adding herbs or spices. Contrary to popular belief, the Dijon mustard is not a controlled designation of origin but a recipe. Very pungent, Dijon mustard is made exclusively with brown seeds, called Brassica Juncea. The seeds release a unique spiciness when crushed, for a deliciously creamy and spicy Dijon with a tantalizing acidity. Ingredients: Water, mustard seeds, vinegar, salt, preservative: sodium bisulfite {E222}
