In Saskatchewan we grow three different types of mustard derived from two different species.
Yellow mustard (Sinapis alba) is best known as the main ingredient in North America’s traditional hotdog mustard, however some of the compounds in yellow mustard have unique properties that make it an important functional food ingredient. One of the compounds is mucilage, which is the coating on the outside of the seed. Mucilage has the ability to absorb and hold liquid, which is important in the manufacturing of hotdogs and other prepared meats. Another important characteristic of yellow mustard is its emulsification properties. Emulsifiers allow for the suspension of one liquid in another, such as oil in water, this is important for salad dressings and mayonnaise.
Brown mustard, also derived from Brassica juncea, has a dark brown seed coat and is used in the manufacturing of Dijon style mustards. Brown mustard is also used in combination with yellow in the making of English style mustard.
Oriental mustard is the golden yellow seed coat coloured version of Brassica juncea. The main market for oriental mustard is Asia where it is used as a condiment in Japanese cuisine and as source of cooking oil in some other Asian countries.