White mustard, also commonly called yellow mustard, is a member of
the broccoli family of plants and is most likely native to southern
Europe and the Mediterranean region. The plant has been cultivated for
its edible seed since the time of the ancient Romans and is still a
significant crop in the spice trade today.
Whole white mustard seed is used to infuse flavor into culinary oils and
vinegars. The crushed seed is mixed with vinegar to produce a condiment
known as simply mustard, which is used as a spread or sipping sauce.
Like its cousin, horseradish, mustard seeds contain a sugar-like
compound called sinalbin, the function of which is to protect the plant
from predators. This component is also responsible for the pungent
flavor of the seed.
