White mustard is a species of annual herbaceous plant. The species epithet "white" comes from the color of the seeds, which distinguishes it from other species. The seeds contain 16.5-38.5% fatty and about 0.2-1% essential (mustard) oils, sinalbin (about 2.5%), proteins, minerals (up to 10%), and the enzyme myrosin, which makes mustard widely used in the food industry. Mustard seeds, powder, or oil are used to prepare a variety of dishes, including table mustard, for canning vegetables, fish, or mushrooms. They are used to make sauces, dressings and marinades. White mustard seeds have a more piquant and mild flavor compared to other types of mustard. Their rich chemical composition allows them to be used not only as a spicy and hot seasoning, but also for medicinal purposes.