Brown or Indian mustard is also referred to as Black mustard (Sinapis nigra [L.] W. D. J. Koch).
Brown Mustard is a very old wild and cultivated European plant and belongs to the Brassicaceae family. The Greeks and the Romans appreciated it as a remedy. Unfortunately, brown mustard's medicinal use has become rather rare.
It is important that mustard preparations are made with lukewarm water (35-40°C). At this temperature the enzyme myrosinase reaches its optimal effect for the local stimulation. Higher temperatures destroy the enzyme.
Nowadays, it is used for certain naturopathic treatments. For instance, mustard poultices are used as a revulsive therapy on the skin in the case of acute bronchitis.