Grey Poupon consists of whole-grain mustard and Dijon mustard which originated in Dijon, France. Late in the 1970’s into the early 1980’s, Grey Poupon became popular in the United States as American tastes broadened from conventional American yellow mustards. The American blend includes brown mustard seeds (grown in Canada) and contains a small amount of white wine like other Dijon mustards.
Maurice Grey ( birth 1816 – death 1897) developed a Dijon mustard machine and was winning medals for it, and in 1860 was awarded a Royal Appointment for developing a machine that dramatically increased the speed of mustard.
The mustard plant is a plant species in the genera Brassica and Sinapis in the family Brassicaceae. Images of a blooming yellow mustard plant, a mustard plant super-food, and mustard seeds that can be ground into a pepper spice.
The mustard seed has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. A grainy mustard preparation is mustard seeds that have been roughly grounded, and not sieved of their hulls. Mixing mustard seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.