Mild mustard

Mild mustard is obtained by mixing three varieties of seeds; brown, black and yellow. The solid content made up from seeds must be at least 15%. Saccharose may be added.
Depending on its ingredients, this mustard is known as “green” if aromatic herbs are added, or “violet” if the verjuice includes the red grape must, and “brown” if skins added from black or brown-seeded varieties make up 6% or more of the dry matter.