Indian Name: Rai
Scientific Name: Brassica alba, B. juncea, B. nigra syn: Sinapsis alba
Fam: Cruciferae

Other Names

White Yellow Mustard (US)

French: moutarde blanche
German: Senf, Weisser Senf
Italian: senape biancha
Spanish: mostaza silvestre

Black Brown mustard (UK), Grocer’s mustard

French: moutarde noire
German: Schwarzer Senf
Italian: senape nera
Spanish: mostaza negra
Chinese: Banarsi rai, rai, kurva teil (oil)
Indian: Banarsi rai, rai, kurva teil (oil)
Japanese: karashi
Malay: diji savi Singhalese: abba

Brown Indian Mustard

French: moutarde de Chine
German: Indischer Senf
Italian: senape Indiana
Spanish: mostaza India
Indian: kimcea, Phari rai, rai

Black mustard seeds have been used since ancient times by the Romans and they are thought to be the type of mustard seeds mentioned in the Bible. Black mustard seeds are also likely what gave mustard its name. In medieval France, they were mixed with unfermented grape juice (must) and called mout-ardent (burning must), which transformed into moutarde in French and mustard in English.

Brown mustard originated in the Himalayans and has virtually replaced black mustard in American and British kitchens, particularly in North American Chinese restaurants. The white mustard plant originated in the Mediterranean area and can be cultivated in colder climates as well as warmer climates, which may be a factor in its popularity.

The Brassica genus includes broccoli, cabbage, cauliflower, turnips and radishes. The mustard family also includes plants grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species are grown for their seeds:

White Mustard (Brassica alba or Brassica hirta) is a round hard seed, beige or straw coloured. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling.

Black Mustard (Brassica nigra) is a round hard seed, varying in colour from dark brown to black, smaller and much more pungent than the white.

Brown Mustard (Brassica juncea) is similar in size to the black variety and vary in colour from light to dark brown. It is more pungent than the white, less than the black.

Whole seeds are included in most pickling spices. Seeds can also be toasted whole and used in some dishes. Powdered mustard is usually made from white mustard seed and is often called mustard flour. When dry, it is as bland as cornstarch — mixed with cool water its pungency emerges after a glucoside and an enzyme have a chance to combine in a chemical reaction (about ten minutes). Don’t use hot water as it will kill the enzyme and using vinegar will stop the reaction so that its full flavour will not develop. Once the essential oils have formed, then other ingredients can be added to enhance the taste: grape juice, lemon or lime juice, vinegar, beer, cider or wine, salt, herbs, etc.

Black mustard seeds are a common ingredient in Indian cooking. They are often kept whole and fried (or toasted) before adding to a dish or including in a stir-fry along with other aromatic ingredients. White mustard seeds can be toasted to add to dishes or used for pickling. Mustard seeds can be ground to make homemade mustard condiments.

Brown mustard seeds are used in Europe to produce Dijon mustard and other specialty mustards, and the usual table mustard in Russia is made from brown mustard seeds. In Asian countries, brown mustard seeds are used to produce condiments and mustard oil. This mustard oil can contain toxic erucic acid, so is not imported to the United States. White mustard seeds are ground to make a yellow mustard condiment.