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Vegan
Vegan
Ingredients:
Water, mustard seeds (Burgundy origin), vinegar, salt, antioxidant, potassium metabisulphite (0.2%), acidulant: citric acid, turmeric
Format: 1100 grams
History of Dijon mustard:
Dijon Mustard, Catering Format
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 a long term self-sufficiency in terms of supply of raw materials.
A real tradition
It did not take long for mustard to become a real 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 paste high sensitivity) were to make finally the worldwide fame of high quality Dijon mustard.
Ingredients:
Water, mustard seeds (Burgundy origin), vinegar, salt, antioxidnte, potassium metabisulphite (0.2%), acidifier: citric acid, turmeric.
Format: 1100 grams
History Dijon mustard:
Dijon Mustard, Catering Format.
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 a long-term self-sufficiency in terms of supply of raw materials. It did not take long for mustard to become a real 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 finally the worldwide fame of high quality Dijon mustard.
Ingredients:
Water, mustard seeds (Burgundy origin), vinegar, salt, antioxidant, potassium metabisulphite (0.2%), acidulant: citric acid, turmeric
Format: 1100 grams
History of Dijon mustard:
Dijon Mustard, Catering Format
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 a long term self-sufficiency in terms of supply of raw materials.
A real tradition
It did not take long for mustard to become a real 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 paste high sensitivity) were to make finally the worldwide fame of high quality Dijon mustard.
Ingredients:
Water, mustard seeds (Burgundy origin), vinegar, salt, antioxidnte, potassium metabisulphite (0.2%), acidifier: citric acid, turmeric.
Format: 1100 grams
History Dijon mustard:
Dijon Mustard, Catering Format.
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 a long-term self-sufficiency in terms of supply of raw materials. It did not take long for mustard to become a real 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 finally the worldwide fame of high quality Dijon mustard.
