White mustard is a mustard plant (Sinapis alba) grown mainly for its small, pale-yellow seeds. It is milder and less pungent than the brown and black mustard seeds used in Dijon mustard and most Indian tempering, so the two are not interchangeable when a recipe depends on sharper heat. White mustard seed is the base of American yellow mustard and a common component of English mustard blends, and whole or cracked seeds are widely used in pickling brines. Ground seed also acts as a mild emulsifier in vinaigrettes and sauces. Its bite mellows well against sweet pairings like honey or maple syrup, and it works in marinades, rubs, and dressings.