Dijon mustard originated in 1752 when Jean Naigeon (of Dijon) substituted verijuice for vinegar. [Verijuice is the acidic "green" juice of not-quite-so-ripe grapes]. Dijon is a city of eastern France and the capital of the Burgundy region.
There are strict laws that regulate how Dijon mustard is produced and is protected by anappellation controlee, which means "controlled designation of origin," which came about in 1937.
Only black or brown mustard seeds can be used in Dijon mustard. These seeds are soaked in water until swollen. The seed coats are filtered out and blended with wine, wine vinegar, or verijuice. Unless the mustard goes through this process, it is not allowed to have the name "Dijon."
However, the laws say nothing about the required origin of the seeds. It is interesting to note that most of the fields where mustard seeds once grew have given rise to more profitable crops. As a result, over 90% of Dijon mustard seeds are imported from Canada.
By: Marcus Bellamy
By: Marcus Bellamy
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