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.

Brassica nigra

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.

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). 

Brassica juncea

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