Almost every Russian city has got its unique symbol. For example, Tula can't be imagined without traditional gingerbread, Krasnodar – without its tea, Astrakhan – without watermelons, Suzdal – without tasty cucumbers. When we mention Volgograd – we remember immediately about our mustard.

The history of mustard oil in the Lower Volga region begins in the late 18th century. The "forefathers" of this product were German missionaries invited by the Empress Catherine to develop the suburbs in Russia. The Germans founded the settlement of Sarepta on a picturesque bank of the Volga to the south of Tsaritsyn (now Volgograd).

At the end of the 18^th century, Nikita Beketov decided to grow mustard. In Moscow, his products from mustard were sold out in one day. The successful experience of selling mustard was interesting for missionaries from the German settlement Sarepta. Conrad Neitz, a talented producer, introduced a new type of mustard using English and French varieties. In 1802, he built a hand-mill and with its help produced mustard. However, with demand mustard increasing year by year he built a mill driven by horses in 1810.

In the same year he served the mustard at the Emperor's table, for which Alexander I awarded him a gold watch. The mustard was sold throughout Russia and abroad. Alexander I recommended to spread mustard in the region. So, Sarepta became the mustard capital of Russia.

Cooking foods in mustard oil made their storage surprisingly long, what was very important in the absence of refrigerators. These qualities provided a brisk demand for mustard oil in the 19^th century and over 200 years it has been the main vegetable oil in the Lower Volga. At the end of the 20^th century European scientists have concluded that the content of erucic acid in edible oils should not exceed 5% of the total fat content.

Sarepta mustard is used in cooking almost all over the world. Mustard powder is used to make dressings and sauces. Table mustard is usually served with sandwiches, meat and fish, hot and cold dishes, and in Poland – with potato dishes. Meat and fish are baked in mustard. In Russian and Tatar national cuisine, okroshka and botvinia are flavored with mustard powder.

The capital of mustard is Volgograd city and it can be seen on "the delicious map" of Russia.

Now it is a souvenir which is widely spread among tourists.