On food and cooking the science and lore of the kitchen ( PDFDrive ) 798

distinctive prepared mustards whose roots go
back as far as the Middle Ages. Mustard is
alsowidelyusedasthewholeseed,especially
in Indian cooking, and flavors a broad range
of dishes, including fruits preserved in sugar
(Italianmostardadifrutta).
Black,Brown,andWhiteMustardsThereare
three main kinds of mustard plants and seed,
eachwithitsowncharacter.
Blackmustard,Brassicanigra,isa
Eurasiannative,smallanddark-hulled,
withahighcontentofthedefensive
storagecompoundsinigrinandtherefore
ahighpungencypotential.Itwaslong
importantinEuropeandstillisinIndia,
butisaninconvenientcropandinmany
countrieshasbeenreplacedbybrown
mustard.
Brownmustard,B.juncea,isahybridof
blackmustardandtheturnip(B.rapa)
thatiseasiertocultivateandharvest.It


haslarge,brownseedsthatcontain
somewhatlesssinigrinthanblack
mustardandthereforelesspotential
pungency.MostEuropeanprepared
mustardsaremadewithbrownmustard.
Whiteoryellowmustard,Sinapisalba
(orBrassicahirta),isaEuropeannative
withlargepaleseedsandadifferent

defensivestoragecompound,sinalbin.
Theirritatingportionofsinalbinismuch
lessvolatilethantheirritantinsinigrin,
solittleofwhitemustard’spungency
risesintothenose.Itmostlyaffectsthe
mouth,andgenerallyseemsmilderthan
blackorbrownmustard.Whitemustard
isusedmainlyintheUnitedStates,in
preparedmustardsaswellaswholein
picklemixes.
MakingandUsingMustardPreparedmustard
condiments can be made either from whole
seeds or from powdered mustard, also called