Many of the plants used to make mustard in factories near Dijon are grown not in France, but in what large country outside of Europe?

While the name Dijon is synonymous with fine French mustard, the seeds that give this beloved condiment its pungent kick often travel much further than the vineyards of Burgundy. A significant portion of the tiny, potent grains processed in factories around the famous French city actually originate from vast agricultural lands across the Atlantic.

Indeed, the world's leading exporter of mustard seed is a large North American nation, with its prairie provinces cultivating the majority of the crop. This country's strong historical ties to France, stemming from its early European settlement, are not just cultural. French agricultural traditions and a demand for specific mustard varieties, like brown and oriental mustard, have long influenced what is grown in its fertile fields, making it a natural partner for French mustard makers.

This nation's climate and soil are particularly well-suited for growing the Brassica juncea and Brassica alba species of mustard seed, which are essential for the sharp, distinctive flavor profile of Dijon-style mustards. From its expansive farms, millions of metric tons of mustard seed are harvested annually, much of it destined for global markets, including those famous French manufacturers seeking high-quality, consistent supplies for their world-renowned products.