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+Common names
*They can be used whole for pickling or toasted for use in dishes. When ground and mixed with other ingredients, a paste or more standard condiment can be produced.
*The seeds contain sinalbin, which is a thioglycoside responsible for their pungent taste. White mustard has fewer volatile oils and the flavor is considered to be milder than that produced by black mustard seeds.
==Common name==
* '''English''' - White mustard
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