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Home » Spices » Mustard » Grainy Mustards

Grainy Mustards

Grainy Mustards are mustard preparations for which the seeds have been roughly ground, and not sieved of their hulls. All mustards used to be like this until the English pioneered smooth mustard powders.

Grainy mustards today may be entirely made from coarsely-ground seeds, but are more likely made from a combination of coarsely-ground seeds, and finely ground powder. These mustards tend to be milder and sweeter rather than hot.

The French call this style of mustard “Moutarde à l’ancienne”, or “old-fashioned mustard.” It is one of the two main types of mustard made in France today; the other being Dijon-style mustard. Production in France is governed by a law passed in 2000. See “French mustard decree 2000” below.

If a recipe calls for “grainy mustard” without specifying any particular type, assume it means “Meaux Mustard.” A grainy German mustard would do as well, such as a Bavarian mustard, depending on whether the sweetness would be appropriate.

French mustard decree 2000

Décret n° 2000-658 du 6 juillet 2000 pris pour l’application du code de la consommation relatif aux dénominations des moutardes

Art. 6. – La dénomination « moutarde à l’ancienne » est réservée à la moutarde obtenue par broyage grossier, sans tamisage ni blutage, des seules graines non déshuilées des variétés Brassica nigra ou Brassica juncea.

En outre, la moutarde à l’ancienne doit satisfaire aux exigences suivantes :

– la teneur en extrait sec provenant des graines de moutarde doit être d’au moins 18 % en poids du produit fini et la teneur en lipides provenant des graines de moutarde doit être d’au moins 5 % en poids du produit fini ;

– les liquides de dilution autorisés, seuls ou en combinaison avec l’eau, sont les suivants : vinaigre, jus de raisins verts, moût de raisin, vin et cidre ;

– elle peut contenir des préparations aromatisantes, des substances aromatisantes naturelles, des substances aromatisantes identiques aux substances aromatisantes naturelles, à l’exception des arômes à flaveur moutarde, en particulier de l’allyl isothiocyanate ; des téguments ajoutés, dont la présence doit être mentionnée dans l’étiquetage ;

– l’addition de farines de céréales est interdite.”

Retrieved September 2011 from http://www.legifrance.gouv.fr/affichTexte.do?cidTexte=JORFTEXT000000218338&fastPos=1&fastReqId=1253768851&categorieLien=id&oldAction=rechText

Related entries

  • Bavarian Mustard
  • Meaux Mustard

 

Other names

AKA: Coarse Mustard, Moutarde à l'ancienne, Whole-grain Mustard
French: Moutarde à l'ancienne, Moutarde complète
German: Senf Ganzkorn

This page first published: Jan 1, 2004 · Updated: Jun 17, 2020.

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