has large, brown seeds that contain
somewhat less sinigrin than black
mustard and therefore less potential
pungency. Most European prepared
mustards are made with brown mustard.
White or yellow mustard, Sinapis alba
(or Brassica hirta), is a European native
with large pale seeds and a different
defensive storage compound, sinalbin.
The irritating portion of sinalbin is much
less volatile than the irritant in sinigrin,
so little of white mustard’s pungency
rises into the nose. It mostly affects the
mouth, and generally seems milder than
black or brown mustard. White mustard
is used mainly in the United States, in
prepared mustards as well as whole in
pickle mixes.Making and Using Mustard Prepared mustard
condiments can be made either from whole
seeds or from powdered mustard, also called