"Mustard seeds come in three species identified by their colours: yellow, brown and black. Yellow or white mustard (', also called Brassica hirta) is best known as the main ingredient in the mustard that flavours North America's traditional hot dog. Brown mustard, ' has a dark brown seed coat and is used in the manufacturing of Dijon-style mustards. Brown mustard is used in combination with yellow in the making of English-style mustard. What we call oriental mustard is the golden yellow seed coat version of Brassica juncea. The main market for oriental mustard is South and East Asia, where it is used as a condiment in and as a source of cooking oil in some other countries, especially India and Nepal. ... Black mustard (') is native to tropical regions of North Africa, temperate regions of Europe and parts of Asia. It is the type that is commonly used in Indian cuisine and Chinese medicine and the one that is mentioned in the and in many historical recipes."