Old-style mustard
Bénichon mustard
Burgundy mustard
Charroux mustard
Dijon's mustard
Fallot mustard
Ghent mustard
Meaux mustard
Orleans mustard
Picardy mustard
Various mustards
Violet mustard from Brive
German mustard
Category | Origin | Composition | Look | Flavor |
---|---|---|---|---|
Black or brown seed mustard | ||||
Dijon's mustard | The whole of France | Verjuice and vinegar, salt | Smooth paste, light yellow | strong or very strong |
Burgundy mustard | Burgundy (PGI) | AOC white wine | Smooth paste, light yellow | strong or very strong |
Picardy mustard | Picardie | Apple cider vinegar, spice | Smooth paste, light yellow | sweet, apple |
Normandy mustard | Normandy | Cider vinegar or pommeau, salt | Smooth paste, dark yellow | strong, aromatic |
Old-style mustard | The whole of France | vinegar, spices, herbs | apparent seeds | medium hot to hot aromatic |
Meaux mustard | Seine et Marne | vinegar, herbs, spices | apparent seeds | medium hot, spicy |
Charroux mustard | Mix | verjuice, St Pourçin wine | apparent seeds | very spicy |
Millennial or ancient mustard | Oise | honey vinegar, mead | apparent seeds | sweet, very marked with honey |
White seed mustard | ||||
Alsace mustard | Haut-Rhin, Bas-Rhin, Moselle | white seeds, aromatics | yellow paste | quite sweet |
Flavored mustard | The whole of France | Fruits, vegetables, spices, herbs (blackcurrant, green pepper, tarragon, shallot, etc.) | according to components | slightly spicy, aromatic |
Purple mustard | The whole of France | Fresh black grape must, spices, vinegar | purple paste | sweet, slightly sweet |
World production of mustard:
Production in tons of mustard seeds. Figures 2013-2014
Data from FAOSTAT (FAO)
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