Mustard plants and usage

There are varieties of mustard: mild white mustard, oriental mustard, and black mustard. The mustard are important component of the cuisine of many cultures.

Mustard is a second only to pepper as the most used flavoring world-wide

Black mustard (Brassica nigra) and white mustard, Sinapis hirta seeds is use for marinades, for pickling cucumbers , mixed pickles, and ground for producing mustard. Mustard also is used to snuggle with hot dogs.

Brassica juncea

Mustard is an expectorant, which helps the lungs eliminate phlegm, clearing the respiratory system and sinuses.

The mustard represent a valuable source of vitamin C, dietary fiber and anticancer compounds. The plants provide edible oils, condiments (seeds) and vegetables (roots, leaves stems and inflorescences).

Mustard has a history of use as a food, spice, condiment and medicine that dates long before Biblical times. The word mustard comes from an old Middle English word moustarde, which probably came from old French world moust, meaning ‘must’ and ardens or burning.

The cultivation of Brassica nigra today has been practically replaced by Brassica juncea – yellow mustard. Main exporters of the seeds are the Netherlands, Italy, Eastern, Europe and China.
Mustard plants and usage

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Brown mustard (Brassica juncea)

Commonly known as mustard, Brassica juncea is a highly variable species, has been cultivated for centuries as a vegetable and oil plant and is also widespread weed.

It is also known as Indian or oriental mustard. Brown mustard has been cultivated in Asia and Europe for thousands years for its leaves and seeds. Wild forms of Brassica juncea have been found in the Near East and is southern Iran.

In Asia brown mustard leaves are used in pickles or offered as frozen or canned vegetables. Sprouted seeds are used as a garnish or to add a spicy note to salads.

It is also used as forage and medicinally. The mustard is used as an oil, vegetable and condiment corp. The oil extracted from seeds is used as an external stimulant application in chest affections especially of children. 

Brassica juncea mustard is one of the two main species used for condiment mustard production worldwide, along with Sinapis alba – white mustard or yellow mustard.

Brassica juncea has replaced Brassica nigra as the main source of commercial mustard seed. Its mustard is spicier than yellow type made from Brassica nigra.
Brown mustard (Brassica juncea)

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