The name Dijon mustard is not an indication of origin, unlike the blackcurrant of Dijon, but the guarantee of the observance of a manufacturing process defined by a decree of September 10, 1937, still in force. Dijon mustard can, therefore, be made anywhere, but the name is reserved for mustard paste made with sieved or bolted products. The content of this mustard in total dry extract must not be less than 28 %, and the proportion of integuments having escaped sifting cannot exceed 2 %.