References in periodicals archive ?
The most common types of mustard are Sinapis alba (also called Brassica alba , yellow mustard or white mustard) and Brassica juncea (also called brown or Indian mustard).
When referred to the folk healer, they are given two prescriptions: the first one is composed of one kilogram of Brassica alba seeds and a hundred grams of Viscum album.
The plant, brassica, was given the common name "mustard" after the condiment, and there are three most common types: White (or yellow) mustard, brassica alba, the mildest of the three is most common in American ballpark-style mustards; brown mustard, brassica juncea, from which strong Dijon mustard is made; and black mustard, brassica nigra, the strongest variety, found most often in India and the Middle East.