ingredient information
Mustard Dijon Organic
AAA
Mustard's history dates back at least 3000 years ago to ancient Asian, Egyptian, Greek, and Roman civilizations. It was the Roman army that first brought the popular seeds to France. Mustard is made from the seeds of a plant in the Cruciferae family. Nearly all the mustards found in your supermarket come from only three varieties, Brassica nigra, Brassica juncea, or Brassica hirta. It was in Dijon, France, that Jean Naigeon first created, in 1856, what would become known as "Dijon Mustard". What Naigeon did, that proved to be so successful, was that he substituted verjuice (a sour juice made from unripe grapes) for the usual vinegar. The result was a less acidic and smoother tasting mustard. In fact, the term "Dijon Mustard" refers to this recipe and not to the city itself. Today, authentic Dijon-style mustard can be made anywhere in the world as long as it follows the original recipe established in Dijon. Specifically, Dijon mustard must be prepared from brown or black ground mustard seeds. The seed coats must be filtered out and no coloring agents, stabilizing agents, or fillers may be used. These days, however, instead of using verjuice Dijon mustard is more commonly made using vinegar, wine, or green grape juice. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.