Japanese mustards
There are several species of mustard belonging to the Brassicaceae family. In the Kokopelli catalog, you can find species of Indian mustard, Brassica juncea, which is the species used to make seasoning mustards. Its seeds are larger than those of Brassica nigra. In India, Bengal and Kashmir for example, the seeds are the source of an edible oil with numerous medicinal properties, used in the Ayurvedic system of medicine. You'll also find spinach mustard and Japanese mustard - belonging to the Brassica rapa species - whose leaves enhance salads.