Mustard has been used in food for thousands of
years, in a number of cultures. Mustard is grown
in many countries for the preparation of
condiment mustard because of the hot-tasting and
pungent-smelling compounds present in its seeds.
It is also being used on a substantial scale on
the Indian subcontinent, and in many other
countries for the production of cooking and
salad oil.
The original form of mustard containing erucic
acid in the oil and hot-tasting glucinosolates
in the meal left after the oil is removed from
the seed.
