In ancient Alexandria, mustard seeds were highly valued for their flavor and were ground like cloves and coriander. Around 60 BC, the Roman writer Columella described contemporary agriculture in his twelve-volume "On Agriculture." In 42 BC, he recorded the first mustard recipe, mustum ardens — “burning must.”

By order of Charlemagne, peasants began cultivating mustard in the Frankish kingdom. By 1300, there were about 10 mustard manufacturers in Paris, and by 1650, the number had grown to 600. In the late 14th century, the Dukes of Burgundy, who resided in Dijon, ensured that mustard was made exclusively from mustard seeds and the highest quality vinegar.

Despite its solid reputation, Dijon mustard only gained recognition above other regional mustards in 1752 when Jean Naigeon replaced vinegar with acidic juice from green grapes. Mustard belongs to the Brassicaceae family, alongside horseradish and radish. Today, the world's largest mustard producer is Canada.

Production Process

First, mustard seeds are lightly crushed to remove their husks, then soaked in vinegar and salted water for several hours. Afterward, they are ground, blended with aromatic ingredients, and further processed into a smooth paste.

In a travel blog, I came across a mention that last winter, only small artisanal mustard producers remained in the capital of Burgundy, while the last factory shut down due to lack of profitability. However, mass production of Dijon mustard has not stopped — it has simply moved… to Poland.