French Strong Amora Dijon Mustard Moutarde de Dijon Fine et Forte Flacon Souple 265 gr

Product Information

Amora mustard combines the classic creamy texture and taste of French mustard with exceptional strength and flavour. While I wasn’t willing to wait in the lengthy line last that I was at Fallot, on the same trip I did stop at a rather grim supermarket in a small town in Burgundy and saw they had Fallot mustard at €1,20 per jar, on sale. Amora mustard Dijon in a pretty decorated glass is a real Dijon mustard prepared with selected mustard grains. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. I do use Maille or some similar grainy mustard for other purposes, but my salads with fresh vinaigrette are a big hit.

The brand is a staple in France making up 72% of the market (alongside Maille) but isn’t well known across the world.Present in the heart of the French since 1934, Amora continues to seduce each year with simple, tasty and original novelties.

Never mind that I’m from Northern California, and spend time in New York, so my symbols are heirloom tomatoes, local greens, and pastured meat. Fazal: A journalist who I had met told me the wine used in many Dijon mustards was from New York, which I found curious because there is so much wine in France, it seemed odd to ship it over from the U. Interestingly enough, Amora-Maille is one individual company now and is a subsidiary of Unilever as of 1999. That is interesting indeed (especially considering that other mustards get their seeds from Canada)!

Here in the US, I’ve found that Trader Joes and Aldi both carry a dijon that is very similar to Amora. If I eat some on its own from a recently opened jar, I get this strong burning sensation in my nose. Just wanted to say we-husband and I– learned of Amora because of My Paris Kitchen, and indeed, bought it at Berkeley Bowl, for a whopping six bucks a jar….

But we resorted to the standard 430gr jars on this occasion as this was all that was available and we are running out of storage space! Joy of Cooking” (my old college home economics text book), says that it “…originated in Malaya, and its name derives from the native word for “taste. I did mention to the cashier that I was surprised to find mustard since there was a shortage, but only after I paid for them and put them in my bag 😉 She just said, “ Bah oui?For sinus-blowing, wasabi (the real, pale green stuff, not the bright green that’s mostly horseradish) is my go-to. To make my point, I’d estimate that 100% of people in France have a jar of mustard in their refrigerator or pantry. I don’t know about you, but hefting a large, thick, solid piece of wood on top of a car and driving it across France, isn’t quite the summer vacation I had in mine. I could have been American and bought them all, but left the other five for someone else who lives with someone who doesn’t know the meaning of the words “please eat it judiciously. I “discovered” Amora when my husband and I went to France last year…we brought home several jars of Maille, though, having gone to the boutique in Dijon.

Try Madhur Jaffrey’s, “Sweet Tomato Chutney”-it cans up nicely with a delightful garlicky-sweetness). I stopped using dijon in jars for my vinaigrette though, as I don’t need more liquid to add to the oil and vinegar, it’s redundant and gets to be expensive. We expected it to be extremely hot (per your blog), but were disappointed that it was only mildly hot. Recognized and appreciated for its know-how and the quality of its products, make easy, gourmet and delicious recipes, and reinvent your dishes by always giving them more flavor with Amora. And ketchup isn’t even American, but an Asian-inspired condiment, likely derived from a Chinese sauce made with fermented fish.S. always brings some back for her favorite salmon dish – which I don’t know what it is, but she says that it only works with Fallot. Present in the hearts of the French since 1934, Amora continues to seduce each year with simple, tasty and original novelties. After reading this my mouth watered, I always preferred mustard to ketchup, but found American “dijon” to be too spicy (even though I love spice) with little flavor.