Mustard is an annual herb cultivated
as oil seed crop or as vegetable or as
fodder, of which, 3 species are known
for its condiment value. They are pale
yellow or white mustard (Brassica hirta),
brown mustard (Brassica juncea) and black
mustard (Brassica nigra). The leaves of
the plant are alternate, long, bristly
branched, petiolate, hairy on both sides.
Flowers are small, yellow with 4petals,
cruciform. Seeds are 1.5-3mm.
Origin
and Distribution The yellow/white mustard is indigenous
to Southern Europe, whereas brown mustard
is from China introduced to Northern India.
The black mustard is endemic in the Southern
Mediterranean region. The white mustard
is widely cultivated in Australia, China,
Chili, Denmark, Italy, Japan, The UK, The
Netherlands, North Africa, Canada and USA.
Mustard prefers loamy or
clayey loam soil. It is grown as rabbi
crop in North India. It is raised during
rainy season from July to November in
South India.
Uses
The major processed products are mustard
powder used in the manufacture of mayonnaise,
dried or dehydrated mustard leaves, whole
mustard seeds etc. Whole mustard is used
as a flavouring agent in Indian cooking,
whereas ground mustard provides flavour
and consistency in Bengali fish curries.
Mustard flour has preservative
and antioxidant properties in addition
to providing flavour and colour.
