Three different types are generally used to make the mustard condiment. Black mustard (Brassica nigra) is the most pungent. White mustard (Brassica Alba) is the mildest and is used to make traditional American yellow mustard. Brown mustard (Brassica juncea) is dark yellow, hasa pungent taste.
Mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent. Rapeseeds and mustard seeds are sources of rapeseed/mustard seed oil and oilcake. Yellow colored oil is obtained by extraction process of the crushed rape/mustard seeds. During the production of oil, pressed cakes of the seeds are left over that have some amount of oil content. These cakes are distilled to make oil cakes, which serves as an animal feed.
