Volatile Oil, 0.006 Ash, 4.57 Soluble, 0.55 Chemical composition of brown mustard seed: Moisture, 8.52 Fat, 25.54 Cellulose, 9.01 Albuminoids, 25.50 Myrosin and Albumin, 5.24 Soluble Matter, 24.22 Nitrogen, 4.38 Sulphur, 1.28 Ash, 4.98 Fixed Oil, 36.00 Volatile Oil, 0.473 Potassium Myronate, 1.692 Soluble, 1.11 with some variations Mustard is, no doubt, adulterated more than any other of the condiments, unless it be black pepper. Tumeric is the great agent used to bring out the desired color in the adulteration, and Cayenne pepper is used to give it a tonic flavor. In fact, tumeric has been so extensively used in adulterating the mustard flour that many consumers have become so accustomed to it that, in judging the prepared mustard meal with the eye, they prefer it on account of its yellow color to the genuine mustard. It is claimed by some that tumeric is desirable in toning down the pungency of mustard and in adding to its keeping quality, but if it was too pungent more yellow seed might be used in place of an admixture. Tumeric is treated more as a constituent of the mustard than as a foreign substance—a fact which makes it appear almost a commercial necessity. This should not be allowed. The natural color of a pure meal is grayish or ashen, more like that of corn meal, and accordingly corn meal is considered a very good article to use as an adulterant; turnip, radish, and rape seed, and broken crackers are also often used. They are mixed with mustard seed and milled with it to increase the bulk and obtain more value from the cake.