An herbaceous plant whose seeds are used to prepare the condiment of the same name. There are three varieties: black mustard (spicy and piquant), brown mustard (less piquant), and white or yellow mustard (much less piquant but more pungent). Mustard seeds are sold whole, ground into powder or processed into prepared mustard. Whole seeds are used for pickling, flavouring cooked meats and vegetables. Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings. Different blends of made-up mustard include English, Dijon and French. It is often eaten with meats and can be used to add flavour and thickness to sauces.