However, the capital of this province, Volgograd's twin-city Dijon, can be considered a mustard capital on its own: it was in this city back in the Middle Ages that the recipe of the famous and flavorful Dijon mustard was created! What makes it different from its geographical neighbor, the Burgundy mustard? 

Dijon mustard is a condiment made from the seeds of two different species of the plant, varying not only in taste but also in color. The resulting mixture is so rich in wholesome elements that it even has healing properties. 

First used in 1336 for the table of King Philip VI, Dijon mustard would only become famous in the XVIII century. Louis XIII granted Dijon exclusive rights to produce mustard by an original recipe, and in 1634 the condiment's makers took its production into their own hands and united into a grand enterprise adopting a strict Code of conduct to regulate the competition. Each member of the union was allowed exactly one shop and one apprentice, and swore to strictly follow the royally approved recipe… 

It is this recipe, in fact, and not a specific terroir that the name "Dijon mustard" refers to. As a result, after the legal case of 1937, there were even two Paris companies allowed to sell their product under the label of Dijon mustard. 

The Burgundy Mustard, in its turn, is a protected geographical indication, as mentioned by the French Ministry of Agriculture on the official website. If the seeds for Dijon mustard can be ordered from as far as Canada, the Burgundy mustard has to be grown and produced entirely in Burgundy.