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Brassica nigra (L.) Koch - syn.Sinapis nigra - Brassicaceae - black mustard, Schwarzer Senf

Annual herb, native to the Mediterranean, Europe, West Asia, naturalited and cultivated elsewhere.

„The plant is believed to be native to the southern Mediterranean region of Europe and possibly South Asia where it has been cultivated for thousands of years. The spice is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in color from dark brown to black. They are flavorful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai.“
http://en.wikipedia.org/wiki/Brassica_nigra

Allyl isothiocyanate with its strong pungent mustard smell is the product of enzymatic hydrolysis of sinigrin (2-propenylglucosinolate).
„The most predominant constituent of Brassica nigra is allyl isothiocyanate, which accounts for more than 90% of the total volatile compounds.“
[Comparison of simultaneous distillation extraction and solid-phase microextraction for the determination of volatile flavor components., Cai, J., Liu, B., Su, Q., Journal of Chromatography A, Vol.930(1), 2001, 1-7]

Sinigrin concentration in B. nigra seeds decrease from seedling to early flowering stage, and increase in the late flowering stage and then decrease again during seed maturation.
[Developmental changes of sinigrin and glucoraphanin in three Brassica species (Brassica nigra, Brassica juncea and Brassica oleracea var. italica).,Rangkadilok, N., Nicolas, M.E., Bennett, R.N., Premier, R.R., Eagling, D.R., Taylor, P.W., Scientia Horticulturae, Vol.96(1), 2002, 11-26]

Köhler, F.E., Medizinal Pflanzen, vol. 1: t. 14 (1887) [W. Müller]
http://www.plantillustrations.org/species.php?id_species=156125