Sweet, extra hot Dijon mustard from the Champagne region of France. Free from preservatives, our Dijon is made using the traditional methods that were decreed into French law in 1937 - and are still in force to this day. Warning, this is hot stuff - you might say it is a 'cold and flu mustard.' Try it on cooked meat, or use it to mix up a punchy dressing.
Did you know? Dijon, in Northern Bergundy became the mustard capital of the world in 1856, when it capitalised on a new English technique of grinding mustard seeds (thus enabling the kind of smooth mustards we know today). A man named Jean Naigeon tweaked the traditional recipe that used underripe, unfermented grape juice, and substituted it for wine instead. This led to much a smoother, less harsh flavour that quickly seduced mustard lovers the world over.
|Energy||677kJ / 163kcal|
|of which Saturates||0.9g|
|of which Sugars||2.7g|