Passage: This oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassicaceae) family (for example, cabbage, cauliflower, turnip, radish, horseradish, or wasabi). It is often used for cooking in North India, Eastern India, Nepal, Bangladesh, and Pakistan. In Bengal, Odisha, Assam, Meghalaya, Manipur, and  Nepal, it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds.  It can be produced from black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta).

Question: Which types of mustard can it be produced from?
black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta)