Edmond Fallot, Green Peppercorn Dijon Mustard, 7.2oz/205g/190ml, Product of France

Price: $6.89



Edmond Fallot, Green Peppercorn Dijon Mustard, 7.2oz/205g/190ml, Product of France


Ingredients:  water, mustard seeds, vinegar, salt, green pepper corn(3%), spice

The distinct high quality and flavour of this specialty mustard is due to the traditional grinding of the Mustard Seeds with silex grindstones.
The Burgundians and the Dijon folk in particular, have had the well merited reputation of being fine Gourmets.

A land of vineyards, Burgundy was always well located to furnish the increasingly numerous mustard makers in and around Dijon with new wines and vinegar.

A limestone region with dense woodlands, erstwhile the domain of the charcoal burners, the terrain is ideal for the cultivation of particularly strong and biting seeds. Little by little, the cultivation of mustard therefore developed in the region, that was thus assured of a long term self-sufficiency in terms of raw material supplies.


White, strong or extra strong, the paste is obtained by the mixing together of one third black seed (Brassica Nigra) or brown seed (Brassica Juncea) with verjuice (2/3).
Originally, "verjuice" designated the juice of grapes that had not reached maturity. Nowadays, this liquid could just as easily be white wine, red wine, the must of the grapes, vinegar, or even a concoction of these liquids, with salt added.

One golden rule has to be respected: the total content in dry matter must be at least 28%. This content corresponds with a dry extract content from mustard seed making up at least 22% of the end product.
This mixture is then milled and then sieved, thus producing a smooth, pale yellow paste with a characteristic bite, due to the natural development of the taste during manufacture as from the moment that the kernel of the seed comes into contact with the verjuice. This intense perception "mellows" with time.

At the FALLOT mill, the milling, still carried out using traditional mill stones, thus avoiding overheating of the seed, retains all of the flavour and bite of the seed for an exceptionally long time.


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