Mustard Seeds

Mustard Seeds

Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are important herbs in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white mustard (B. hirta/Sinapis alba).

These are different names of mustard in different states of indiua such as Raai (Gujarati),Mohari (Marathi), aavalu (Telugu), kadugu (Tamil), or sasive (Kannada), kadugu(Malayalam) variety of Indian pickle consisting mainly of mangoes, red chilli powder, and aavaa pindi (powdered mustard seed) preserved in mustard oil, is popular in southern India with its origin in Andhra Pradesh.

Mustard seeds have been highly prized culinary oil-seeds being in use since earlier times. The seeds are fruit pods obtained from mustard plant, in the Brassica family. Some of close members of mustards in this family include cabbage, broccoli, brussels-sprouts, etc. Scientific name: Brassica juncea.

Mustards are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. Its tiny, round seeds measuring about one mm in diameter are encased inside a fruit pod, in a similar fashion like green pea pod. Mustard seeds are sold either whole or as a ground powder.

In general, three main varieties of mustard are grown worldwide for use.

White mustard seeds (Sinapis alba or Brassica alba): The seeds are light straw-yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency.

Black mustards (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are sharp and more pungent than other two varieties.

Brown mustards (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India

Specification:

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Medicinal uses

Mustard seeds and its oil has traditionally been used to relieve muscle pain, rheumatism and arthritic pain.

In India, mustard oil is applied over scalp and is believed to stimulate hair growth.

Its ground seeds act as a laxative, stimulant to gastric mucosa and increase intestinal secretion.

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Culinary uses

Mustards are used extensively in Indian, Pakistani, Bangladesh, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in cooking.

The aroma and pungent flavor of mustards come from the essential oil, sinalbin. This compound releases isothiocyanate chemicals upon enzymatic reaction mediated by myrosinase enzyme.ss

Mustard seed is one of the most popular spices traded in the world today. As it grows well in temperate climates, the areas that produce the greatest amount of mustard seeds currently include Hungary, Great Britain, India, Canada and the United States.