Is there an organism out there who hasn't yet heard of the brilliant health properties of the Acai? You've surely caught the buzz about blue-green algae, or the miraculous life-preserving whortleberry? The claims are pretty breathtaking, and usually elicit a great big "meh" out of most culinary hedonists. ChefShoppers tend to eat for the joy of it, and we like our food to tell a story, seduce our palates, make a boring Tuesday afternoon feel like a Mediterranean cruise - and help us live forever, too. But, just in case you were wondering, we are talking about a superfood here. Reintroduce yourself to a culinary grande dame, one of nature's oldest delicacies, and easily the lip-smackingest of phytonutrients-mighty, the magnificent mustard.
Mustard has always been an important commodity in Europe, whose appetite for spice has launched a thousand ships. Unlike other rare and costly spices, like cloves, cinnamon, ginger and allspice, mustard seed is a native spice that is easily cultivated. Legend has it that the inhabitance of the French town of Dijon was, once upon a time, fairly ignorant of the mustard that grew in abundance all around them. Dijon was just one stop of many along the Roman spice route, and the townsfolk developed a taste for rich, highly spiced dishes. When the trade route was abandoned, the Dijonnais "discovered" their mustard, and have been cooking with it ever since. The town of Dijon was the location of the first commercial mustard business, way back in the 14th century. They were answering the demand of thousands of hungry folks who used mustard at just about every meal. Every home had a "mustard jar" that could be filled at a local shop, and mustard was purchased as often as one might buy a loaf of bread or a container of milk. Wealthy travelers would never leave home without their own private stores of mustard, and the Dukes of Burgundy would provision themselves with their native Dijon mustard before going into battle. The recipe for Dijon's mustard was highly prized, as it was the first to substitute a flavorful verjus (the liquid extracted from green grapes) for a rougher vinegar or wine. The French passion for mustard reached its apex in the 19th century, when advances in industrial production expanded the reach and scope of Dijon's mustard factories. Recent changes in the global economy have changed Dijon's fortunes, however. Rapeseed has replaced most of the mustard plants in the region, and Canadian mustard seed became extremely cheap to import. Recently, the oldest extant mustard factory in Dijon announced that it was closing its doors. The end of the story is nowhere near, however. A plan to halt the closure is underway, and a group has started a page on Facebook to rally a good-natured mustard mob.
But today, Edmond Fallot is one of the few remaining traditional Dijon mustard producers in France that continue to use French-grown mustards seeds, and who makes their mustards using the ancient millstone method; adding verjuice to the brown mustard seed and grinding the mixture using traditional grindstones - so as not to damage the heat-sensitive paste - is what helped to earn DIJON MUSTARD a worldwide reputation for quality.
To estimate shipping charges, enter the delivery information below.
Questions or assistance please call us: 206.286.9988