ENDescription
The mustard plant is any of several species in the genera Brassica and Sinapis in the mustard family Brassicaceae. Allyl isothiocyanate is the colorless oil ("mustard oil") responsible for the pungent taste of mustard, radish, horseradish, and wasabi. Mustard seed is pressed for mustard oil, and the leaves can be eaten as mustard greens.
Related Subjects
The graph displays the other subjects mentioned on the same pages as the subject "Mustard". If the same subject occurs on a page with "Mustard" more than once, it appears closer to "Mustard" on the graph, and is colored in a darker shade. The closer a subject is to the center, the more "related" the subjects are.