With a history like that, mustard can't be called just another condiment. There's something a little bit silly about it. Even just the word alone sounds funny. It's just the perfect food. There are three types of edible mustard seeds.
Black seeds are the smallest and have a fierce, nutty flavor.
The mellower brown seeds have a sweet taste and are used for European and Chinese mustards. White seeds, with their subtle, less pungent flavor, are used for American-style mustards and are blended with brown seeds to make the extremely hot English varieties. If it's heat you want, then heat you'll get, as long as you choose right. I want to make sure I'm not having mayo. Chile heat gets you in the mouth, and mustard heat gets you right in the middle of the brain with total brainburn.