Which French city, the capital of the Core D'Or department is famous for its mustard?
Mustard (condiment) tradition of mustard making, Dijon is regarded as the mustard capital of the world. The early use of mustard as a condiment in England is attested from the year 1390 in the book "The Forme of Cury" which was written by King Richard II's master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed. The town of Tewkesbury was well known for its high-quality mustard balls, originally made with ground mustard
Mustard (condiment) the world's mustard seed exports. It is bright yellow in color with a thicker consistency than the mild American mustard. The most famous brand of English mustard is Colman's, which first produced their variety in 1814 as a powder in their yellow tin. William Taylor, based in Newport Pagnell, was the first person to sell English mustard in a prepared format in 1830. This dark brown, mild, and tangy/sweet mustard, despite its name, is not French in origin. "French" mustard is particular to the UK and was invented by Colman's in 1936. It became a popular accompaniment to steak in