Three types of mustard plant produce seeds. The very pungent black mustard (Brassica nigra) is native to Europe and was traditionally used in making the condi­ment, mustard. The very best French mustard from Dijon still uses this variety. Another European variety (Sinapis allba) produces yellowish-white seeds of a much milder flavour than black mustard, and is used to make American mustard, as well as being used in pickles.

            Brown mustard produces seeds that are similar to black mustard but reddish-brown in colour. These seeds are widely used in Sri Lanka and India, and in Malaysia and Singapore (due to the Indian immigrant influence).

            The rather coarse taste of brown mustard is changed to a pleasant nutty flavour after frying, so mustard seeds are almost always cooked in a little oil until they start crackling. They are then added to dal and vegetable com­binations. The seeds are also ground and added to spice pastes, pickles and chutneys.