Ancient Mustard Organic

Wholegrain or Dijon mustard: what is the difference?

Dijon mustard is ground and then sieved: smooth texture, clean and immediate heat. The Kazidomi wholegrain keeps the seeds intact, visible in the jar, which gives a grainy texture, a crunch under the tooth and a more rustic taste, less aggressive at the finish.

What is in it?

Four ingredients: water, mustard seeds, spirit vinegar and sea salt, the agricultural components coming from organic farming. Nothing else appears in the list for this Kazidomi mustard. It is the whole seeds that make both the texture of the jar and the aromatic strength.

How do I cook with it?

In a dressing, where the seeds stay visible and burst on the tongue, in a sauce finished with cream, in a marinade for poultry or fish, or spread over a joint before roasting. Kazidomi mustard also goes alongside charcuterie or a tray of roast vegetables, straight from the spoon.

How do I store it?

Before opening, somewhere cool and dry, out of the light. Once opened, the 350 g jar keeps in the fridge with the lid closed properly, so the seeds on the surface do not dry out. A Kazidomi mustard that browns on top has simply been left exposed to the air.

Where is it made?

In France, by a producer who has carried this craft on since 2001. The mustard seeds come from several growing areas, European and beyond Europe, under organic certification. Kazidomi sells it in a 350 g jar, the usual size for a mustard used both in sauces and at the table.