• Mustard seeds have been highly prized medicinal as well as culinary spice being in use since earlier times. The seeds are fruit pods obtained from mustard plant in the Brassica family. Scientific name: Brassica juncea.
• Mustards are native to Asia Minor, but these days cultivated as one of the main commercial crop in Canada, India, China, and temperate climates of European region.
• Mustards are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. Its tiny, round seeds measuring about one mm in diameter is encased inside a fruit pod in a similar fashion like green pea pod.

In general, three main varieties of mustard are grown worldwide for use.

• White mustard seeds (Brassica alba): The seeds are light straw yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency.
• Black mustards (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are sharp and more pungent than other two varieties.
• Brown mustards (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India.

HEALTH BENEFITS OF MUSTARD SEEDS

• Generally perceived as health benefiting spice, mustard seeds are indeed very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.
• Being one of the chief oil seeds, mustards are indeed very high in calories; 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber.
• The seeds are high in essential oils as well as plant sterols.
• Mustard seeds are an excellent source of essential B-complex vitamins such as folates, niacin, thiamin, riboflavin, pyridoxine (vitaminB-6), pantothenic acid..
• 100 g of mustards provide 4.733 mg of niacin (vitamin B-3). Niacin is a part of nicotinamide co-enzymes, helps lower blood cholesterol and triglyceride levels.
• Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.
• The seeds are an excellent source of vitamin E, gamma tocopherol; contain about 19.82 mg per 100 g (about 132% of RDA). Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals.
•  Mustards are rich source of health benefiting minerals. Calcium, manganese, copper, iron, selenium and zinc are some of the minerals especially concentrated in these seeds.

SELECTION AND STORAGE

• Whole mustard seeds have no smell at all. The hot pungent taste of mustard is released when the seeds are crushed and mixed with water due to activation of enzyme myrosinase.
• Whole, dry mustards keep well for months at room temperature when stored in cool, dry and humid free conditions. However ground seeds and other preparations of mustards should be kept in tight, air seal containers and placed inside the refrigerator for a prolonged shelf life.

USES

• Mustard seeds and its oil has traditionally been used to relieve muscle pain, rheumatism and arthritic pain.
• In India, mustard oil is applied over scalp and is believed to stimulate hair growth.
• Its ground seeds act as a laxative, stimulant to gastric mucosa and increase intestinal secretion.
• Mustards are used extensively in Indian, Pakistani, Bangladesh, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in cooking.
• Brown as well white mustards are used in pickling
• Different kind of mustards uses mustard seeds mixed with herbs, spices, honey, tomato, etc., in many parts of the world.
• Mustard paste is used in salad dressings, sandwiches, and hot dogs and in mayonnaise.
• American mustard is prepared with white seeds, vinegar, spices, turmeric and sugar.
• Mustard oil is used in many North Indian and Pakistani recipes.

• Mustard seeds have been highly prized medicinal as well as culinary spice being in use since earlier times. The seeds are fruit pods obtained from mustard plant in the Brassica family. Scientific name: Brassica juncea.
• Mustards are native to Asia Minor, but these days cultivated as one of the main commercial crop in Canada, India, China, and temperate climates of European region.
• Mustards are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. Its tiny, round seeds measuring about one mm in diameter is encased inside a fruit pod in a similar fashion like green pea pod.

In general, three main varieties of mustard are grown worldwide for use.

• White mustard seeds (Brassica alba): The seeds are light straw yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency.
• Black mustards (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are sharp and more pungent than other two varieties.
• Brown mustards (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India.

HEALTH BENEFITS OF MUSTARD SEEDS

• Generally perceived as health benefiting spice, mustard seeds are indeed very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.
• Being one of the chief oil seeds, mustards are indeed very high in calories; 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber.
• The seeds are high in essential oils as well as plant sterols.
• Mustard seeds are an excellent source of essential B-complex vitamins such as folates, niacin, thiamin, riboflavin, pyridoxine (vitaminB-6), pantothenic acid..
• 100 g of mustards provide 4.733 mg of niacin (vitamin B-3). Niacin is a part of nicotinamide co-enzymes, helps lower blood cholesterol and triglyceride levels.
• Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.
• The seeds are an excellent source of vitamin E, gamma tocopherol; contain about 19.82 mg per 100 g (about 132% of RDA). Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals.
•  Mustards are rich source of health benefiting minerals. Calcium, manganese, copper, iron, selenium and zinc are some of the minerals especially concentrated in these seeds.

SELECTION AND STORAGE

• Whole mustard seeds have no smell at all. The hot pungent taste of mustard is released when the seeds are crushed and mixed with water due to activation of enzyme myrosinase.
• Whole, dry mustards keep well for months at room temperature when stored in cool, dry and humid free conditions. However ground seeds and other preparations of mustards should be kept in tight, air seal containers and placed inside the refrigerator for a prolonged shelf life.

USES

• Mustard seeds and its oil has traditionally been used to relieve muscle pain, rheumatism and arthritic pain.
• In India, mustard oil is applied over scalp and is believed to stimulate hair growth.
• Its ground seeds act as a laxative, stimulant to gastric mucosa and increase intestinal secretion.
• Mustards are used extensively in Indian, Pakistani, Bangladesh, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in cooking.
• Brown as well white mustards are used in pickling
• Different kind of mustards uses mustard seeds mixed with herbs, spices, honey, tomato, etc., in many parts of the world.
• Mustard paste is used in salad dressings, sandwiches, and hot dogs and in mayonnaise.
• American mustard is prepared with white seeds, vinegar, spices, turmeric and sugar.
• Mustard oil is used in many North Indian and Pakistani recipes.