Mustard seed

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Mustard seeds are also known as rapeseeds. Mustard seeds are the smallest seeds of the various mustard plants. The seeds are about 2mm in diameter and come in yellowish with to black. French have....

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Mustard seeds are also known as rapeseeds. Mustard seeds are the smallest seeds of the various mustard plants. The seeds are about 2mm in diameter and come in yellowish with to black. French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the 1400s. Mustard is highly used in a variety of Indian pickles consisting of mangoes and aavalu powdered mustard and it is very popular in South India.

There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and heat of the mustard is largely determined by seed type, preparation and ingredients. Black seed mustard is generally regarded as the hottest type.

In India, mustard is known both as oil seed as well as spice. Internationally, however, it is more popular as a spice. The genus Brassica consists of over 150 species of annual or biennial herbs several of which are cultivated as oil seed crops like mustard. Other oil seed crops in genus are toria and rapeseed. There are many others, which are cultivated mainly as vegetable like cabbage, collies flower, turnip etc. There are many other, which are being grown as fodder. The mustard seeds of only the above four species have condiment value.

The oil yielding Brassicas that are predominantly cross pollinated, constitute a group about which considerable confusion exists, regarding their identification and nomenclature.

The mustard flour of commerce is a mixture of the flours of two types of mustard seeds; brown or black mustard (nigra) and white mustard (alba). Mustard condimental properties are largely due to the essential principles of these two seeds. The essential principle or volatile oil of the brown mustard is allyl isothiocyanate, while that of white or yellow mustard is acrimyl isothiocyanate. The essential principles are not present as such in the seeds of brown and white mustards but are produced as a result of hydrolysis of their respective glycosides, sinigrin – potassium myronate and sinalbin, by the action of enzyme myrosin, in the presence of moisture under suitable conditions.

Mustard seeds are sold either whole or as a ground powder.

Nutritional Profile of Mustard Seeds

Mustard seeds are a very good source of selenium and omega-3 fatty acids. They are also a good source of phosphorus, magnesium, manganese, dietary fiber, iron, calcium, protein, niacin and zinc.

Cultivation of Mustard

The black mustard seed grows throughout Europe, except in the north eastern parts, also in South Siberia, Asia Minor and Northern Africa, and is naturalized in North and South America. It is largely cultivated in England, Holland, Italy, Germany and elsewhere for the sake of the seed, used partly as a condiment, and partly for its oil. Mustard seeds generally take 3 to 10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.

Mustard grows well in temperature regions. Major producers of mustard seeds include Hungary, Great Britain, India, Canada and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.

Botanical names: Brassica nigra Koch

Brassica alba Linn.
Brassica hirta Linn
Brassica juncea (Linn) Czernjajev.
Family names: Crucifereae.
English names: True mustard or Black mustard. White mustard, India mustard or Brown mustard.

Company Details

Consumers have historically cherished and responded to brands that are established by virtue of their performance, exactness, availability, and development. On the one hand technology and on the other changing lifestyles have together been effective catalysts in determining consumer behavior. As a result there is a marked transformation in not only product quality, scope of merchandising, and economic tactics hewn out of management strategies, but also a sudden rise in corporate values. Products, therefore must possess an edge called inherent market potential that is fairly responsive to the demand for the correct alternative promised by any market entrant. Penetrating markets in paper manufacture, food processing & textiles, Altrafine Gums has carved a niche to confirm its position by characteristics that govern sustained quality. Such concerted attitude and endeavour, manufacturing standards, and customer concern have become synonymous with the corporate aims of Altrafine Gums, the rapidly growing Company offering Food Grade Thickeners, Natural Gums for Textile Printing & Sizing, and Organic Paper Gums manufactured to international standards. Altrafine Gums present a product that must supremely contend with existing additives, thickeners and synthetic substitutes that proliferate a highly competitive market. It has state-of-the-Art infrastructure to produce eminent products, having an optimum quality. The company’s aggressive professionals are restless and determined to endeavor new technology, thriving to reach to the crest of producing quality products. Consumer centric organization possesses a drive to satisfy prospective clients from diverse industries. We deliver products to entire array of industries relentlessly, with uncompromising control on quality parameters and prompt services. The products are environmentally controlled and chemically tested by proficient personnel’s following bacteriologic statistics important for every food processing industry.
Research and Development
Our research and development team performs in-depth research for exploring new products and technologies with cost effectiveness and outstanding services. The team is qualified and well equipped with having hands on experience in the same field since decades. To keep up with technological trends and product innovations an intensive research is essential but consequently the quality of the product remains undeterred. Each and every stage of production is inspected with accuracy to maintain quality standard of products. Quality, service and innovation are the main objectives on which the company survives enabling it to reach to the threshold in production. Scientifically analyzing the product specifications, yielding new product trials and its widespread uses are determined carefully by our fortified R and D division hence giving an additional room for expanding the business. For producing germ-free guar gums depolymerization is performed by our research and development team.
History Of The Company
The company originated in the year 1982 Located in Gujarat in the city of Ahmedabad the company was named as Altrafine Gums. We as a company are always on the move to emerge as pioneers compared to the industries in the similar line of business. From the heritage of seeds business, we have expanded our horizons in the business of Guar Gum, Guar Gum Powder and many such other products since a long time. We have conceived and emerged as lantern, while pouring oil in it at regular intervals, hence developing a funnel of rapid growth with each progressing year. We are always on the drive to explore new technologies and implementing it in our each processing stage, with utmost accuracy, hence yielding better in terms of return on investment of the company.