The dried seeds of Brassica juncea in Brassicaceae. There are many kinds. There are mainly two kinds of seeds used as spices: white mustard and black mustard. Native to southern Europe and the Mediterranean coast. White mustard is grown in Europe, North America and New Zealand. In addition to Europe, North America, New Zealand and other countries, black mustard is also cultivated in China, Japan, India and the southern part of the former Soviet Union.

Mustard in China mainly includes mustard, leaf mustard, stem mustard, stem mustard, bud mustard and root mustard. Mustard likes cold and dampness, avoids summer and drought, and is slightly resistant to frost. The optimum temperature for the growth of edible organs is 8 ~ 65438 05℃, and the temperature requirement of leaf mustard is not strict. Bud pregnancy, bolting, flowering and fruiting all need low temperature vernalization and long sunshine. Autumn sowing is the main method in all parts of China. The Yangtze River valley, southwest and south China are harvested in winter or the following spring, and the north is harvested before frost. Mustard contains glucosinolate. Volatile isothiocyanates, thiocyanates and their derivatives are produced after hydrolysis, which have special flavor and spicy taste. It can be eaten raw or processed. Mustard seeds can be ground into powder for seasoning.