Mustard

Seeds from the mustard plant, most commonly available in the brown version, which has the best flavor. The black mustard seed has a sharper, stronger flavor and the yellow and white mustard seeds have a milder flavor.

Mustard seed, can also be ground into a powder. In its powdered form, mustard lacks any potency and needs to be fixed; it is the production of allyl isothiocyanate from the reaction of myrosinase and sinigrin during soaking that causes gustatory heat to emerge.