In 1634, out of concern for the quality of is mustard, the city of Dijon imposed the first statues on the mustard-making trade. Even before this date the region was well known for the quality of its mustard.

The 18th century discovery of verjuice – juice from grapes harvested in Burgundy – put the finishing touch of quality to this fine product. Adding verjuice to the brown mustard seed and grinding the mixture using traditional grindstones – so as not to damage the heat-sensitive paste – helped to earn DIJON MUSTARD a worldwide reputation for quality.

Etablissements Edmond Fallot has been producing mustard in the town of Beaune, just to the south of Dijon, in Burgundy since 1840. They are very proud and protective of their tradition the seeds are selected for their quality and are still ground as before using traditional millstones. Now as before, Fallot looks to the mustard-maker’s craft to guarantee a quality product, which is why they still use traditional millstones in their process.

Ingredients Water, Mustard Seeds, Vinegar, Salt, Potassium, Metabisulphite, Citric Acid, Spice.