I see. Yes, there's a lot of mustard which iss called "Dijon" and produced differently:
Dijon mustard must be prepared from brown or black ground mustard seeds. The seed coats must be filtered out and no coloring agents, stabilizing agents, or fillers may be used. (Instead of origianally verjuice Dijon mustard not from the Dijon region is made using vinegar, wine, or green grape juice, mostly.)
