Grain mustard and Dijon mustard are two varieties of condiment mustard with different characteristics, although they are both prepared with mustard seeds. Developed in the 1980s, grain mustard - also called old-fashioned mustard - is paradoxically a more recent invention than the Dijon mustard created in the eponymous city by Auguste Poupon and Maurice Gray in the 18th century. Their texture and appearance differ inasmuch as the former is made from whole or lightly ground yellow and brown mustard seeds. Its texture is, therefore, coarser and its aspect is speckled with brown and yellow unlike the homogeneous and perfectly smooth matte yellow of Dijon mustard. Finally, in terms of taste, grain mustard is relatively milder than Dijon mustard as its seeds are not ground.