American Yellow Mustard, Bai Jie Zi, Brassica alba, Farine de Moutarde Blanche, Graine de Moutarde Blanche, Huile de Moutarde Blanche, Mostaza Blanca, Moutarde, Moutarde Anglaise, Moutarde Blanche, Moutarde Cultivée, Moutarde Rude, Mustard, Pâte de Moutarde Blanche, Plâtre de Moutarde Blanche, Poudre de Moutarde Blanche, Sinapis alba, Weibe Senfsamen, White Mustard Flour, White Mustard Greens, White Mustard Oil, White Mustard Paste, White Mustard Plaster, White Mustard Powder, White Mustard Seed, Yellow Mustard.
People take white mustard for "clearing the voice," preventing infection, causing vomiting, increasing urine flow (as a diuretic) to relieve water retention, and increasing the appetite.
Some people apply white mustard directly to the affected area for cough and colds, chest congestion, bronchitis, swollen joints, arthritis-like pain (rheumatism), osteoarthritis, back pain (lumbago), and sore mouth and throat. It is sometimes used in a bath to treat paralysis.
In foods, white mustard is one of three types of mustard typically used to make mustard condiment. Black mustard (Brassica nigra) is the most pungent. White mustard (Brassica alba) is the most mild and is used to make traditional American yellow mustard. Brown mustard (Brassica juncea) is dark yellow, has a pungent taste, and is used to make Dijon mustard. It is easier to harvest the brown mustard seed than the black mustard seed, so many mustard condiments now contain brown mustard seed instead of black mustard seed.
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