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Dijon mustard in grain, ceramic format of 250 grams.
The Burgundians and the Dijon people, in particular, have had a well-deserved reputation for being 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 tradition
It 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 paste high sensitivity) were to make finally the worldwide fame of high quality Dijon mustard
Dijon mustard in grain, 250 grams ceramic format. The Burgundians and the Dijon people, in particular, have had the well-deserved reputation of being 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, mustard cultivation 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
Dijon mustard in grain, ceramic format of 250 grams.
The Burgundians and the Dijon people, in particular, have had a well-deserved reputation for being 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 tradition
It 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 paste high sensitivity) were to make finally the worldwide fame of high quality Dijon mustard
Dijon mustard in grain, 250 grams ceramic format. The Burgundians and the Dijon people, in particular, have had the well-deserved reputation of being 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, mustard cultivation 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
