17 mars 2006

Reine de dijon



La moutarde de Dijon est faite avec la moutarde noire. Sa graine est minuscule : environ 500 000 graines par kilo. Cette graine sous la dent ne pique pas. Elle a du goût, sans plus. Cette épice, utilisée pendant des siècles dans cet état brut (comme de la coriandre, du persil, du poivre, du sel), devient piquante lorsqu'elle passe par un processus chimique.

The mustard of Dijon is made with black mustard. Its seed is tiny: approximately 500 000 seeds per kilo. This seed under the tooth does not prick. It has taste, without more. This spice, used during centuries in this rough state (like coriandre, parsley, pepper, salt), becomes prickly when it passes by a chemical process.

10 Comments:

Blogger Amande said...

Ce sera une quiche à la moutarde pour moi SVP! :)

17 mars, 2006 11:10  
Blogger Rob said...

Mmm. Feeling hungry

17 mars, 2006 11:24  
Blogger Nicola said...

I've been to a mustard festival once (in California though). They had all kinds of mustard there and you would taste by dipping a piece of bread into the mustard.

In your photo it looks like you have different kinds of dijon mustard as well, right? Do you have a festival for mustard?

17 mars, 2006 22:23  
Blogger Lisi said...

Dear Arnaud, I was wondering when the mustard will show up...it reminded me of my brief visit to Dijon...I got so carried away by the varieties and bought a few bottles (big ones) and cursed myself for the rest of the trip because they were heavy...very heavy
:-)

18 mars, 2006 04:29  
Blogger Lisi said...

Dear Arnaud, I was wondering when the mustard will show up...it reminded me of my brief visit to Dijon...I got so carried away by the varieties and bought a few bottles (big ones) and cursed myself for the rest of the trip because they were heavy...very heavy
:-)

18 mars, 2006 04:29  
Blogger Arnaud said...

Ok, so one "quiche" for Amande and Bob, 50Kg of mustard for Lisi, and a mustard festival for Nicola!

No, i don't think that there is a mustard festival, i didn't heard about that, perharps Amande knows something about it?

18 mars, 2006 10:28  
Blogger Amande said...

Never heard about such festival!

Ant to reply to Nicola, we have different flavours (nut, onion, blackcurrant, honey.... that allows you to make different types of "sauce".

18 mars, 2006 19:43  
Blogger Anna said...

Quelle variété de moutarde ! Quelle est cette moutarde rouge que l'on aperçoit sur ta photo ?

19 mars, 2006 08:27  
Blogger Arnaud said...

>Anna
C'est une moutarde aux fruits rouges, framboise, cassis, mures. On l'utilise avec les roti de porc ou les magrets de canard.

19 mars, 2006 09:01  
Blogger San Francisco Daily Photo said...

Ca me donne faim moi tout ca!

Manuel

20 mars, 2006 21:23  

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