distinctive prepared mustards whose roots go
back as far as the Middle Ages. Mustard is
also widely used as the whole seed, especially
in Indian cooking, and flavors a broad range
of dishes, including fruits preserved in sugar
(Italian mostarda di frutta).
Black, Brown, and White Mustards There are
three main kinds of mustard plants and seed,
each with its own character.
Black mustard, Brassica nigra, is a
Eurasian native, small and dark-hulled,
with a high content of the defensive
storage compound sinigrin and therefore
a high pungency potential. It was long
important in Europe and still is in India,
but is an inconvenient crop and in many
countries has been replaced by brown
mustard.
Brown mustard, B. juncea, is a hybrid of
black mustard and the turnip (B. rapa)
that is easier to cultivate and harvest. It