How many different types of Dijon mustard are there

A. Mustard made in the French city of Dijon is sold worldwide in dozens of flavours, varying from mild to hot, sweet to spicy. Some include whole grains of mustard seed, others are flavoured with herbs, honey, even blackcurrant liqueur.

Dijon mustard must contain only black mustard seeds (the strongest and most expensive), which are stripped of their skin before grinding. The ground mustard is mellowed by adding wine vinegar of verjuice (the juice of unripe grapes), and usually some wine. Recipes from top mustard producers are secret and subject to appelation controlee standards, just like French wine.

Q. Why has Dijon become so synonymous with French mustard

A. The great medieval dukes of Burgundy, whose territory stretched from Lyon to Flanders and the North Sea, liked to give their parting guests a barrel of mustard. Then, in the 13th century, the city of DIjon was granted a coat of arms and the motto moulte me tarde "much awaits me". The French word of mustard is moutarde.

Q. How does it differ from English mustard

A. Most Dijon mustard has a clean, sharp taste, and is much milder than British mustard which is made from pwodered mustard seeds mixed with water. There are other types of French mustard available - Bordeaux mustard, which is smooth and mild, and mustard from Meaux, which is dark and rougher in texture as it includes the seeds and skin.

Q. What's the best way to cook with mustard

A. Dijon has so many complex flavours, it's perfect for cooking. It blends well with the salty taste of cheese or bacon, works well in salad or can be combined with breadcrumbs for a spicy topping on fish or lamb. Most people prefer Dijon mustard in a cheese sauce for a vegetable gratin or cauliflower cheese.

For more food and drink questions and answers, click here

By Katharine MacColl