DIJON MUSTARD

Water is a neutral ingredient used as a solvent and to adjust the consistency of the product. It does not contribute any nutritional value or health risks. Its presence is essential for the texture and spreadability of the mustard.

Mustard seed is a key ingredient providing flavor and potential health benefits. It contains compounds like glucosinolates, which may have anti-inflammatory properties. The seeds are minimally processed, retaining their natural nutrients.

Vinegar is used for its acidic properties, which help preserve the product and enhance flavor. It is a natural preservative and contributes to the tangy taste of mustard. The acetic acid in vinegar can aid in food preservation.

Salt is used to enhance flavor and act as a preservative. It is a common ingredient in condiments, providing essential sodium. The salt used is refined, lacking additional trace minerals.

White wine is used to enhance the flavor profile of Dijon mustard. It adds complexity and depth to the taste. The alcohol content is typically minimal after processing.

Citric acid is used as a preservative and to add acidity to the product. It is a naturally occurring acid found in citrus fruits. It helps maintain the product's freshness and stability.

Turmeric is used for its color and potential health benefits. It contains curcumin, which has anti-inflammatory and antioxidant properties. The spice is minimally processed, retaining its beneficial compounds.

Tartaric acid is used to enhance acidity and stabilize the product. It is a naturally occurring acid found in grapes and other fruits. It helps maintain the product's pH and flavor balance.

Spices are used to enhance the flavor and aroma of the mustard. They are typically a blend of various dried herbs and seeds. The specific spices used are not detailed, but they contribute to the overall taste.