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Order: Brassicales;
Family: Brassicaceae;
Genus: Rhamphospermum;
Species and synonyms: Black mustard, French mustard (Brassica nigra, Brassica brachycarpa).

GBIF: Brassica nigra (L.) W.D.J.Koch

Black mustard (lat. Brassica nigra) is a species of plant from the family Brassicaceae, order Brassicales. Mustard oil and mustard plasters are used as a topical irritant for pneumonia, bronchitis, neuralgia, and rheumatism. In folk medicine, black mustard seeds were used in powder or mustard flour form internally as an appetite stimulant and laxative, and externally as an irritant and cosmetic. Young leaves are used as a seasoning for various dishes. Green stems, leaves, flowers, and seed powder are used in the Caucasus as a spice for cheese making.

Black mustard seeds are used to make the world's most popular Dijon mustard. It is made from husked seeds, diluted with grape juice or white wine (sometimes with the addition of spices and herbs). An important point: Dijon mustard is not at all spicy, and if desired, it can be eaten with a spoon.

In cooking, black mustard is valued for its pungency and strong aroma, which surpasses other types. Whole seeds are added to marinades for meat, fish, and vegetables, as well as to brines for pickling. Ground seeds and powder are used in curries, meat and vegetable dishes, and sauces.

Dijon mustard (French: Moutarde de Dijon) is a classic of French cuisine: it is served with meat, poultry, fish, sausages, added to marinades, vinaigrettes, mayonnaise, salad dressings, and also used in hot dishes — in stewing rabbit, duck, rooster, and beef. Dijon mustard is an ingredient in Chateaubriand sauce and some cheese sauces. Unlike Russian mustard (which is made with vinegar), Dijon mustard is made with grape must or white wine, making it milder and more refined. In addition, black mustard is sometimes used in medicine as a warming remedy for muscle pain and rheumatism.