Dijon mustard (ceramic) 250gr. Edmond Fallot. 12un.

Dijon mustard (ceramic) 250gr. Edmond Fallot. 12un.

Dijon mustard (ceramic) 250gr. Edmond Fallot. 12un.

{{getOldPrice()}}{{getPrice()}}

¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Rating: 4.1
No minimum order
Shipping time: 48 - 120 h
6 €
free from 20 €

This classic version of Dijon mustard is presented in a traditional stone jar

Ingredients:

Water, mustard seeds (Burgundy origin), vinegar, salt, antioxidnte, potassium metabisulphite (0.2%), acidifier: citric acid, turmeric.

Format: 250 grams

History Dijon mustard:The Burgundians and the Dijon people, in particular, have had a well-deserved reputation as fine gourmets. A land of vineyards, Burgundy was always well placed to supply the increasingly numerous mustard makers around Dijon with new wines and vinegars. A region of limestone with dense forests, once the domain of charcoal burners, the terrain is ideal for growing seeds particularly strong and penetrating. Gradually, the cultivation of mustard therefore developed in the region, which thus ensured long-term self-sufficiency in terms of raw material supply.A true traditionIt did not take long for mustard to become a true tradition in Dijon. In the 18th century, the discovery of agraz (grape juice harvested in Burgundy), put the finishing touch to this noble product. Agraz (added to the brown mustard seed), together with the grinding of the mixture with millstones (thus avoiding the heating of the highly sensitive paste) were to make at last the worldwide fame of high quality Dijon mustard

Translated automatically

More information

This classic version of Dijon mustard is presented in a traditional stone jar

Ingredients:

Water, mustard seeds (Burgundy origin), vinegar, salt, antioxidnte, potassium metabisulphite (0.2%), acidifier: citric acid, turmeric.

Format: 250 grams

History Dijon mustard:The Burgundians and the Dijon people, in particular, have had a well-deserved reputation as fine gourmets. A land of vineyards, Burgundy was always well placed to supply the increasingly numerous mustard makers around Dijon with new wines and vinegars. A region of limestone with dense forests, once the domain of charcoal burners, the terrain is ideal for growing seeds particularly strong and penetrating. Gradually, the cultivation of mustard therefore developed in the region, which thus ensured long-term self-sufficiency in terms of raw material supply.A true traditionIt did not take long for mustard to become a true tradition in Dijon. In the 18th century, the discovery of agraz (grape juice harvested in Burgundy), put the finishing touch to this noble product. Agraz (added to the brown mustard seed), together with the grinding of the mixture with millstones (thus avoiding the heating of the highly sensitive paste) were to make at last the worldwide fame of high quality Dijon mustard

Translated automatically

Más productos de este vendedor

Ground black pepper 50gr. Bernau Herbes. 12un.
Carnaroli Rice 1kg. Sivaris. 6un.
Green Tea 40gr. English Tea Shop. 6un.
Artisan Crackers with Basil 130gr. Paul & Pippa. 10un
Red Plum Jam 340gr. Tiptree. 6un.
Balsamic Cream with Truffle 25cl. Balsamic Vinegar del Duca. 6un.
Crackers of EVOO and Basil 125gr. The Fine Cheese Co. 6un.
Quince Jam 400gr. Bernau Herbes. 6un.