to store and how to eat correctly, we have a guest, or rather a guest, director of the museum mustard old sareptai want to show you this practically book with an inscription. sorepta 1810, that’s when they started producing mustard, yes, exactly in 1810 it was the industrial production of sarebskaya that began, then it was called astrakhan mustard, and over time it received the name sarepskaya mustard, because it was produced in sorept, now you have one variety of mustard there, or what, one, no, two varieties. so we can judge what is fresh, what is not fresh, let’s say, here we see, you see this crust on top is brown, this is generally not a very good sign, yes, by the color, look, sarepka is dark, yes mustard, yes it is darker, lighter, even it doesn’t look like mustard, that’s right, something like that, some kind of light yellow everything, give me a spoon, michal igorich, mustard tasting, it’s dejon. it’s not even clear why they called her mustard, but she has soft, sweet eyes popping out of her sockets, and this is some kind of joke , so it’s clear the external signs, she should be such a r