First, the mustard seeds are soaked in water until they swell up. Then, the seed coats are filtered out and blended with wine, wine vinegar or verjuice. These laws, however, say nothing about the origin of the mustard seeds.
Most of the mustard fields around Dijon have been given over to more profitable crops such as colza, used to make corn oil and therefore, over ninety percent of the seeds used for Dijon mustard are imported from Canada.
Dijon mustard has a leading role in vinaigrettes, but you can also add it to soups, sauces and marinades. The Romans introduced mustard to other countries in Europe and it became popular in Germany and France around the 10 th century. It arrived in England later, around the 12 th century. A thriving mustard trade developed for the first time in Dijon in the 14 th century, then in the 16 th century in England. Due to the fact that mustard was cultivated locally and available at a low cost, it was the only condiment accessible to everyone during the Middle Ages in Europe, but its popularity declined when exotic spices became more affordable.
Mustard has traditionally been sold as a ready-to-use paste in a glass or stoneware pot , and nowadays is also available in a tube. It has also always been marketed in powder form, particularly in England. Upon arrival at the factory, the mustard seeds are first cleaned then conveyed along a sorting machine which removes impurities using vibrations. The seeds are then crushed in a machine liberation of the myrosinase enzyme and poured into a vat where various ingredients are added, such as vinegar, water , salt , sugar and spices for example pepper, coriander, paprika and turmeric.
Upon contact with a liquid like water or vinegar, the myrosinase enzyme produces allylsenevol from the sinigrin in the dark grains or from the sinalbin in the white grains.
This process is called synapic fermentation. Egyptian pharaohs stocked their tombs with mustard seeds to accompany them into the afterlife, but the Romans were the first to grind the spicy seeds into a spreadable paste and mix them with a flavorful liquid—usually, wine or vinegar. Pythagoras endorsed a poultice of mustard seeds as a cure for scorpion stings. Hippocrates praised mustard paste as a miracle remedy capable of soothing pains and aches; and ancient Roman physicians used it to ease toothaches.
Over the years, mustard has been used for appetite stimulation, sinus clearing, and frostbite prevention. Today, Dijon mustard can be made anywhere in the world. Moreover, many test audiences only needed one taste of Grey Poupon to immediately switch their allegiance. Charlemagne employed monks from Beaux a city outside of Paris to cultivate the mustard seed and grind it for him personally. In fact, the huge round grinding stones used for this purpose were often cut out of quarries in Meaux, leading to its becoming a centre for mustard making.
When I stumbled upon a lovely little boutique for Maille mustard right across the street from the Madeleine church on the Place de la Madeleine, I had to investigate. Inside are many different flavours and colors of mustards, a little tasting area and porcelain pumps used to dispense the mustard sauce into earthenware jars for customers, they are corked to keep the mustard fresh. The Maille story began in Marseille. A local distiller called Antoine Maille sold his own blend of vinegar in the street.
There was a plague in and many believed they were saved by spraying themselves with his product which made it even more popular and increased sales.
In , Antoine Maille had becomes so successful he opened the first Maille shop, on Rue St Andre in Paris no longer in existence , selling vinegar and mustard.
His products attracted the attention of royalty from around the world including King Louis XV. In a shop was opened in Dijon and later on Place de la Madeleine, Paris.
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