Red Frill mustard distinguishes itself through its radiant, deeply serrated oak leaf-shaped violet leaves contrasted by thin wasabi green stems. Its texture is crunchy yet tender and its flavor robust and peppery. Red Frill mustard is known as one of the spiciest in the mustard green family and is member of the Brassica family along with arugula, radishes and turnips. Red Frill mustard contains two important compounds, sinigrin and gluconasturtiian, which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties. Red Frill mustard is a familiar ingredient in Asian and South American cuisines as it lends itself to their naturally spicy and healthy recipes. Complimentary pairings include mushrooms, asparagus, hard cooked eggs, citrus, legumes, grilled and smoked white fish such as trout and sea bass, fried chicken, pork, chiles, olives and olive oil, brown butter, creamy sauces, young and aged cheeses such as ricotta and pecorino, pepitas, mint, cilantro, stone fruit and watermelon. Mustard greens are native to the Himalayan region of India and Red Frill mustard is in fact, a Japanese heirloom mustard green.