Until the middle of the 20th century, France drew all the plant products entering the preparation of condiment mustards from its soil. The local agriculture supplied the country with the seeds of the two main species used (Sina pis nigra and S. alba), and the verjuice came from different renowned grape varieties. After the Second World War, the cultivation of mustard seeds was abandoned and replaced by plants eligible for European subsidies and with better yields such as rapeseed, wheat, or sunflower. It has resumed timidly since the 1990s, first in the Côte-d'Or department and, more recently, in other French departments.