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. Unlike Dijon mustard, whole grain mustard is not sieved, but is produced exclusively from whole brown mustard seeds: this is what gives it its grainy texture and slightly less pungent taste. Grain mustard is also available in organic form. Ingredients: Water, mustard seeds, vinegar, salt.
