Mustard is a plant in the Brassicaceae or Cruciferae family, which includes the cruciferous vegetables as well as condiments: broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, turnips, and radishes. In fact, the family is commonly referred to as the mustard family, and is characteristically rich in vitamin C, as well as recommended for its cancer-preventive properties.

In general, mustard is used to add a piquant, pungent, spicy flavor to foods. But it does this in a wide variety of ways, through its many forms. One of the fascinating things about mustard is just how many forms it takes. Whole mustard seed has two basic varieties. One is called white or yellow mustard seed, and it is larger and less strong. This is the type of seed used to make prepared mustard that is yellow in color and referred to as “American-style.” The second type is brown or Asian mustard seed, which is used for pickling and in curry, as well as in prepared mustards characteristically used in Europe and China. Black mustard seed also exists, but its use is restricted and brown mustard seed is usually substituted.

Mustard seeds can be ground to create powdered mustard, which can be combined with vinegar or wine and other seasonings to make one’s own prepared mustard, or pressed to create mustard oil, a very hot oil used in stir-fries. Mustard oil is, in fact, a by-product of commercial condiment production in some places.

Mustard greens are, obviously a completely different part of the mustard plant, and are used in salad, or cooked as a vegetable. They may be boiled, braised, or steamed, and are often combined in dishes with other greens from the same family, such as collards.

Mustard also serves medicinal purposes, having been recommended through history for a wide variety of symptoms. The mustard plaster is used as a counterirritant, creating inflammation in one place with the aim of relieving it in another.