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.
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.
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.
Spanish
: Mostaza French : Moutarde German : Senfsaat Swedish : Senap Arabic : Khardal
Dutch : Mosterd Italian : Senape Portuguese : Mostarda Russian : Gorchitsa
Japanese : Shiro Karashi Chinese : Chieh Hindi : Rai, Banarasi rai, Kalee
sarson Gujarati : Rai Kannada : Sasave Kashmiri : Aasur, Sorisa Malayalam :
Kaduku Punjabi : Rai, Banarasi rai, Kalee sarson Sanskrit : Asuri, Bimbata
Tamil : Kadugo Telugu : Avalu Urdu : Rai, Banarasi rai, Kalee sarson