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Mustard is the final result of complex manufacturing processes, duly codified over centuries of gastronomy. The main component is the seed of Brassica, a cruciferous herbaceous plant with yellow flowers.
Brassica Seed
The plant
Botanists have listed forty or so species of Brassica, of which a dozen grow naturally in Europe. Among these are Brassica Juncea Czem and Cosson, a particularly vigorous variety with an excellent flavour, offering the main ingredient of Dijon Mustard. Known as brown mustard or Chinese Mustard, Brassica Juncea Czem and Cosson is a recent hybrid, since it was only introduced into definitive cultivation at the start of the twentieth century.
Cultivation today
The seed used in the condiments industry is 95% imported: Canada alone provides 80% of the requirement, and the rest is provided by: the United States, Hungary, Romania, and Denmark. Our company, in alliance with other growers and manufacturers, has been actively encouraging the renaissance of mustard seed cultivation in Burgundy for several years.
Brassica Seed
The plant
Botanists have listed forty or so species of Brassica, of which a dozen grow naturally in Europe. Among these are Brassica Juncea Czem and Cosson, a particularly vigorous variety with an excellent flavour, offering the main ingredient of Dijon Mustard. Known as brown mustard or Chinese Mustard, Brassica Juncea Czem and Cosson is a recent hybrid, since it was only introduced into definitive cultivation at the start of the twentieth century.
Cultivation today
The seed used in the condiments industry is 95% imported: Canada alone provides 80% of the requirement, and the rest is provided by: the United States, Hungary, Romania, and Denmark. Our company, in alliance with other growers and manufacturers, has been actively encouraging the renaissance of mustard seed cultivation in Burgundy for several years.
