Why there is no “Dijon” in Dijon mustard

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For Mauriange, while these issues have certainly caused short-term problems for the mustard industry, there may be a silver lining to the recent shortage.

“This project had been confronted in recent years with climatic challenges, which discouraged many farmers”, she said, noting nevertheless that a rise in seed prices following the shortage “has revived the dynamic and encouraged farmers to focus ever more diligently on the successful production of this now rare crop.

For Désarménien, the answer lies indeed in the rich history of the region.

“Our ancestors had cultivation methods that allowed them to limit these eventualities – insects and the like,” said Désarménien. “Today we are more in that mindset: learning how we can move beyond chemicals to produce crops that may not yet be organic, but are sustainable, if you will. is our goal.”

While “Dijon mustard” will probably never refer to a truly local product again, Mustard from Burgundy seems destined to develop its own reputation: not the connotations of grandeur or luxury that Dijon producers have long capitalized on, but rather sustainability and terroir.

And, if this year’s harvest is any indication, times finally seem to be changing for the little mustard seed from Burgundy. Burgundy mustard growers achieved yields 50% higher than last year, even surpassing the historic precedent set in 2016, French newspaper 20 Minutes reported in late July. Therefore, mustard expect to be able to restock the condiment shelves in November, just in time to add a zesty, spicy flavor to France’s most beloved autumn dishes.

from BBC.com Table of the world “break the kitchen ceiling” by changing the way the world thinks about food, through the past, present and future.

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