"... Three varieties are in popular use – Brassica alba, Brassica juncea and Brassica nigra. ... Mustard is among the oldest recorded spices as seen in records dating back to about 3000 (Mehra, 1968) and was one of the first domesticated crops. Originally it was the condiment that was known as mustard and the word was derived from the Latin mustum. Must, the expressed juice of grapes or other fruits mixed with ground mustard seeds to form mustum ardens ('hot or burning must) was a Roman speciality condiment. Romans' love for mustard carried the same throughout Europe where it became popular for seasoning meat and fish. ... Most mustard was prepared in the early days by pounding the seeds in a and moistening them with ."