Mustard Seed

It was the condiment, not the plant, that was originally called mustard. The condiment got its name because it was made by grinding the seeds of what was once called the senvy plant into a paste and mixing it with must (an unfermented wine). Mustard is one of the oldest spices and one of the most widely used. The Chinese were using mustard thousands of years ago and the ancient Greeks considered it an everyday spice. The first medical mention of it is in the Hippocratic writings, where it was used for general muscular relief. The Romans used it as a condiment and pickling spice. King Louis XI would travel with his own royal mustard pot, in case his hosts didn't serve it. Today, world consumption of mustard tops 400 million pounds.

An erect herbaceous annual. The white variety (B. alba) is hardy, growing to 80 cm (30 in), with hairy stems and lobed leaves. The bright yellow flowers yield hairy fruit pods, 2.5 - 5 cm (1-2 in) long, each containing about six seeds. Black mustard (B. nigra) is a larger plant than the white, reaching to 1 m (39 in). Some varieties reach double this height. The flowers are smaller, as are the fruit pods at 2 cm (3/4 in) long. Because of its height black mustard does not lend itself well to mechanical harvesting and since the seed is readily shed when ripe, there is too much waste for most commercial growers. As a result it has almost completely been replaced by the brown Variety. Brown mustard (B. juncea) is similar to black mustard in size. It is the rai of India. The leaves are ovate and the pods are 3 -5 cm (1-1/4 to 2 in) long. Mustard pods must be harvested before they burst, that is when they are nearly fully developed but not ripe.

Mustard plants are easy and inexpensive to grow; they flourish on many different types of soil, suffer from unusually few insect pests or plant diseases, and tolerate extremes of weather without serious harm.

Application:-

It is mainly used as a condiment and pickling spices. In the Indian subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavour to the oil. The spice is widely used for its flavour and aroma in the food processing industry. Mustard oil can be extracted from the seed. The seeds, particularly the white once are ground in to flour and are mixed to a thick paste with a little water to make the condiment mustard. Mustard oil is widely used to cook lot of eatables whole white mustard seed is used pickling spice and in spice mixtures for cooking meats and seafood. Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressings. Powdered mustard is also useful for flavouring barbecue sauces, backed beans, many meat dishes, devilled eggs, beets and succotash. They are many ready-made types of mustard from mild and sweet to sharp and strong. They can be smooth or coarse and flavoured with a wide variety of herbs, spices and liquids. These are the most commonly used of the spices in the most of the Indian delicacies. The mustard seeds have a rich and nutty flavour that adds taste to the preparations. The pungency of mustard grows when water is added to it. It can be reduced by heating it and hence is added towards the end of cooking. The brown seed is also pounded with other spices in the preparation of curry powders and pastes. Mustard oil is made from B. juncea, providing a piquant oil widely used in India in the same way as ghee.

The first medical mention of it is in the Hippocratic writings, where it was used for general muscular relief. Strong mustard as a very powerful effect on the nasal membranes if eaten Carelessly. The volatile mustard oil is a powerful irritant capable of blistering skin, in dilution as a liniment or poultice it soothes, creating a warm sensation. Mustard plasters are used as counter-irritants. mustard is prescribed for scorpion stings and snakes bites, epilepsy, toothache, bruises, stiff neck, rheumatism, colic and respiratory troubles. It is a strong emetic and rubefacient that draws the blood to the surface of the skin to warm and comfort stiff muscles. It is also useful in bath water as a foot bath.

Mustard Quality:-

Mustard seed also knows as rape seed. Mustard is one of the oldest spices being used since centuries. The seeds of the plant are grinded and mixed with water to form extensively used condiment called mustard. Mustard seed is also used to manufacture the very popular mustard oil, widely used in food industry. These seeds are an important ingredient in many regional cuisines. The seeds come from three different types of plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B. hirta/Sinapis alba). The Brassica genus includes broccoli, turnips, radishes, cabbage and cauliflowers. The mustard family also includes plant grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species of mustard are grown for their seeds.

White Mustard (Brassica alba or Brassica hirta) is a round hard seed, beige or straw colored. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling.

Black Mustard seeds (Brassica nigra) are a round hard seed varying in color from dark brown to black, smaller and much more pungent than the white. Black mustard seeds are very popular as one of the cooking spices.

Brown Mustard (Brassica juncea) is similar in size to the black variety and vary in color from light to dark brown. It is more pungent than the white, less than the black.

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