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Dijon Mustard

Nutritional Information

1 tsp, dijon mustard

  • Calories 4
  • Calories from Fat 1.71
  • Amount%DV
  • Total Fat 0.19g0%
  • Saturated Fat 0.009g0%
  • Monounsaturated Fat 0.129g
  • Polyunsaturated Fat 0.035g
  • Cholestreol 0mg0%
  • Sodium 67mg3%
  • Potassium 9mg0%
  • Total Carbohydrate 0.47g0%
  • Dietary Fiber 0.2g1%
  • Sugars 0.17g
  • Protein 0.24g0%
  • Calcium 8mg1%
  • Iron 10mg56%
  • Vitamin A 3%
  • Vitamin C 5%

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Dijon Mustard on Wikipedia:

For other uses, see Mustard. This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (March 2009) This article may contain original research. Please improve it by verifying the claims made and adding references. Statements consisting only of original research may be removed. More details may be available on the talk page. (March 2009) Mustard seeds (top left) may be ground (top right) to make different kinds of mustard. The four mustards pictured are a simple table mustard with turmeric coloring (center left), a Bavarian sweet mustard (center right), a Dijon mustard (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).

Mustard, also known as ``mustard cream``[1], is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavorings and spices, to create a thick paste ranging in colour from bright yellow to dark brown. Mustard often has a sharp, pungent flavor, as mixing the ground seed with cold liquid causes the release of the enzyme myrosin, responsible for mustard's characteristic heat[2]. Homemade mustards are often far hotter and more intensely flavored than commercial preparations[3]. A strong mustard can cause the eyes to water, sting the palate and inflame the nasal passages. Mustard can also cause allergic reactions: since 2005, products in the European Union must be labelled as potential allergens if they contain mustard[4]. Commonly paired with meats and cheeses, mustard is also a popular addition to sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades; as a cream or a seed, mustard is used in the cuisine of India, the Mediterranean, the Caribbean, northern Europe, the Balkan States, Asia, North America, and Africa[5], making it one of the most popular and widely used spices and condiments in the world.



The English word ``mustard`` derives from the Middle English moustarde, a combination of the Old French words moust (must) and ardens (burning)[6]. Moust derives from the Latin mustum, meaning ``new wine``.


Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, known as ``must``, with ground mustard seeds (called sinapis) to make ``burning must``, mustum ardens—hence ``must ard``[7]. A recipe for mustard appears in Apicius (also called De re coquinaria), the anonymously compiled Roman cookbook from the late 4th or early 5th Century; the recipe calls for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish stock, and oil, and was intended as a glaze for spit-roasted boar[8].

The Romans likely exported mustard seed to Gaul, and by the 10th Century, monks of St. Germain des Pres in Paris absorbed the mustard-making knowledge of Romans and began their own production[9]. The first appearance of mustard makers on the royal registers in Paris dates back to 1292[10]. Dijon, France, became a recognized centre for mustard making by the 13th Century[11]. The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 70 gallons of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336[12]. In 1777, one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine, and Auguste Poupon, his financial backer[13]. Their success was aided by the introduction of the first automatic mustard making machine[14]. In 1937, Dijon mustard was granted an