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7.4 oz jar - Burgundy, France
In 1634, out of concern for the quality of its mustard, the city of Dijon imposed the first statutes on the mustard-making trade.
The 18th century discovery of verjuice - juice from grapes harvested in Burgundy - put the finishing touch of quality to this fine product. Adding verjuice to the brown mustard seed and grinding the mixture using traditional grindstones - so as not to damage the heat-sensitive paste - helped to earn DIJON MUSTARD a worldwide reputation for quality.
Ingrediants Water, Mustard Seeds, Vinegar, Salt, Potassium, Metabisulphite, Citric Acid, Spice.