De Meaux (Seine-et-Marne) - mild, originally made by monks, often with coarsely-crushed, unfiltered grains. Has stoneware pots with red wax seals.

Colman's is an English manufacturer of mustard and other sauces, formerly based and produced for 160 years at Carrow, in Norwich, Norfolk. Owned by Unilever since 1995, Colman's is one of the oldest existing food brands, famous for a limited range of products, almost all being varieties of mustard.

What Is Mustard?

In January 2018, it was announced that Colman's was to leave its base in Norwich where the condiment had been produced for 160 years and would move its production to Burton-on-Trent and Germany. [8] So, looking at these two major brands shows us that not all Dijon mustard contains wine; some mustards contain wine but are not Dijon; and that there are mustards of various types that both contain wine and are also vegan. Use mustard in vinaigrette (with oil and vinegar) or mayonnaise; in sauces; with strong-flavoured meats like rabbit, game, kidneys, charcuterie or with coquilles saint-jacques or vegetables like cabbage or sprouts.

De Beaujolais - with red wine and a claret colour. It can add a mild, subtle mustard taste when used in cooking. In fact, Colman’s French Mustard is now unobtainable, since they stopped the line after 65 years, following an EU competition law ruling in 2001 after parent firm Unilever also acquired Amora Maille. It was told to sell the brand or stop making it. I can advise that we are unable to guarantee that any of our products are suitable for vegans due to the possibility of cross-contamination as our lines are not tested and validated for that purpose. The reason that Dijon mustard is particularly targeted is that this iteration of the condiment, from the Burgundian town of Dijon, is notable for the fact that it traditionally uses wine instead of vinegar. Dijon mustard has changed much over the years but according to fable at least, in 1856 a local man, Jean Naigeon replaced vinegar with verjuice. The risk of cross-contamination seems to be a bit of a get-out clause for many manufacturers who do not want to risk stating that their product is vegan and then subsequently have any problems if their practices are found to be less than perfect. This is understandable but it does make things very difficult for vegan consumers. Conclusion: Most Mustard Is VeganColman's Mustard Shop & Museum [ edit ] Colman's Mustard Shop & Museum in The Royal Arcade, Norwich, 2011 Schools' display cabinet showing ingredients for Colman's manufacture which was produced between 1900 and 1939, on display in Colman's Mustard Shop & Museum

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The word comes from Latin mustum ardens (burning must) and the sauce was originally made by mixing the ground seeds with unfermented grape juice, called “must” (in French moût). These days vinegar is more commonly used. Unusually, the plant and seed take their name from the condiment/sauce, rather than the other way round. The wider Brassicaceae family (that includes cabbages, broccoli, cauliflower and many more healthy vegetables) is home to both Brassica and Sinapis genera and these provide the many different types of mustard that exist. However, the word mustard itself which is used in some form or another in most European countries, comes from the process of making the condiment. Most mass-produced mustard is vegan friendly and that includes a number of popular Dijon mustards, especially for vegans who are prepared to consume a product where the only concern is a very small risk of cross-contamination. At its simplest, mustard is a mix of just two ingredients: mustard seeds and a liquid. Grey Poupon, for instance, boast that their mustard “Includes only 3 ingredients: Mustard Seeds, White Wine, Water”. In the 1920s, Dorothy L. Sayers worked on their account. Sayers was employed by S. H. Benson; her collaboration with artist John Gilroy resulted in "The Mustard Club" for Colman's Mustard. [12] Media slogans such as "Come on Colman's, light my fire" appeared in the late 20th century. Maille, now owned by Unilever but founded in France even earlier in the 18th century than Grey Poupon, do not use white wine in their Dijon mustard. The ingredients for their product are:

However Fallot say that, thanks to better vinegar-making techniques, these days what is still called “verjus” is usually a mix of wine vinegar, water and salt.From 1896 Jeremiah Colman became chairman. [2] In 1903, the firm took over rival mustard maker Keen Robinson & Company, [1] through which it also acquired the Robinsons barley water and baby food business. [3] The purpose of the acquisition was to reduce competition within the mustard business. [3] In 1851 J. J. Colman took over the business. [1] By 1865 production had transferred to a large factory at Carrow Road on land at Thorpe Hamlet, bought from the Norfolk Railway to the south of Norwich, [1] where the firm operated until the Norwich closure. Whilst the Finnish and Danish use derivatives of the Latin plant name, sinappi and sennep respectively, the French ( moutarde), Italian ( mostarda), Irish ( mustaird) and many others use a word very similar to the English mustard. This is derived from the Latin mustum and ardens and this etymology tells us much about how mustard was (and still is) produced.