 Indigenous to the Mediterranean and Southern Europe, mustard is an erect, multi-branched herbaceous plant. The three varieties of mustard are white mustard, black mustard and brown (Indian) mustard. All over the world, mustard is used for its appetising flavour and preservative value. It is also used in medicines. Today, its use has been extended widely. In India, mustard is used largely for tempering food. In South India, it is fried in hot oil with curry leaves, chopped onion and then poured over curries. Mustard may very well be the starting point of some dishes. Mustard, ground with coconut, is used for different kinds of pachadis. Special preparations like pork vindaloo contain mustard as one of their major constituents.
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