FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
MUSTARD, YELLOW MUSTARD, WHITE MUSTARD
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
The pulverized dried, ripe seeds of the mustard plant (alba) grown in Europe and Asia and naturalized in the U.S. Used in sausage and spice flavorings for beverages, baked goods, condiments (8,200 ppm), meats, and pickles (3,800 ppm). Used as an emetic.