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I ate dijon long time ago, so I don't really remember.
Best mustard I tasted was a horcica (= mustard in Slav) from Northern Hungary, I remember it was more greenish in color, not sure what spices or herbs were used in it. Recently I had the luck to get a jar of Colmans as I wrote in the food thread. It's different from what I'm used to, it has that nose burning quality what horseradish has, I like it.