White mustard seeds are the largest and mildest of the mustard varieties. They come from the Sinapis alba plant and are characterized by their light, yellowish-white color. Their flavor is hot, spicy, and has a piquant, slightly nutty note, although this is considerably less fiery than that of black mustard seeds. The pungency is only released when crushed or cooked. White mustard seeds are a classic spice in European cuisine and are used primarily for pickling and preserving vegetables, pickles, or sauerkraut. They are also the main ingredient in the production of many mustard varieties, as they give the mustard its characteristic pungency and flavor. The whole seeds can also be used in sauces or dressings to achieve a subtle heat and a pleasant texture.