The Edmond Fallot grain mustard is made as in the old days with a stone grinder from whole mustard seeds that give it a grainy and softer texture than classic Dijon mustard. Unlike Dijon mustard, whose seeds are carefully ground into flour and mixed with the other ingredients to give a homogeneous yellow paste, grain mustard or old-fashioned mustard is composed of unground seeds of approximately 0,03 inches (1mm). The coloring of these seeds, which still contain all or part of their bark, varies between yellowish white and black. This soft mustard is composed at least partially of yellow seeds, which are a little sweeter than brown ones, and the glucosinolates responsible for the mustard's spiciness remain locked into the seeds.