Grind it with water, leave it for about 10 minutes, and then use it. It can be used for roast beef, pork sauté, mayonnaise, etc. Stir strongly again just before use to increase the pungency taste. This spiciness is sensitive to heat, so it is not suitable for stewed dishes. Mustard, Whole Scientific name: Brassica alba Family: Cruciferous Site: Seed Also known as: mustard / yellow mustard / bra yes mustard Country of origin Canada *The country of origin is subject to change without notice due to climate and other factors.