Black Mustard Seeds
Yellow Mustard Seeds

  Black Mustard Seeds (Brassica Nigra )  
  Commercial Varieties :  
  The Brassica genus includes broccoli, cabbage, cauliflower, turnips and radishes. The mustard family also includes plants grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species of mustard are grown for their seeds:  
  White Mustard (Brassica alba or Brassica hirta) is a round hard seed, beige or straw coloured. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling.  
Black Mustard (Brassica nigra) is a round hard seed, varying in colour from dark brown to black, smaller and much more pungent than the white.
Brown Mustard (Brassica juncea) is similar in size to the black variety and vary in colour from light to dark brown. It is more pungent than the white, less than the black.
  Bouquet: The seed itself has no aroma.
Flavour: Sharp and fiery.
   Mustard Seeds : Specifications  
Mold Insect Defiled
AIA Ash. Max Moisture Max.
By Count By Mg./Lb. By Mg./Lb. % by
% by
% W/W
% by Weight %V / W
- - - - - 1.0% 6.50% 10.0%
 Type of Bags  Quantity
 New Multi Wall Paper Bag  50 lb/ 22.68 kg
 P. P. Bag  55.12 lb / 25 kg or 110.23 lb/  50 kg
 Jute Bag  110.23 lb / 50 kg
 Custom Requirement  Kindly click below to enlist  your custom requirement in  Quotation Cart
 Type of Container Quantity
 20 Feet  20 -21 Metric Tonne
 40 Feet   -
   New Crop  



It was the condiment, not the plant, that was originally called mustard. The condiment got its name because it was made by grinding the seeds of what was once called the senvy plant into a paste and mixing it with must (an unfermented wine). Mustard is one of the oldest spices and one of the most widely used. The Chinese were using mustard thousands of years ago and the ancient Greeks considered it an everyday spice. The first medical mention of it is in the Hippocratic writings, where it was used for general muscular relief. The Romans used it as a condiment and pickling spice. King Louis XI would travel with his own royal mustard pot, in case his hosts didn't serve it. Today, world consumption of mustard tops 400 million pounds.

Whole white mustard seed is used in pickling spice and in spice mixtures for cooking meats and seafood. It adds piquancy to Sauerkraut and is sometimes used in marinades. In India, whole seeds are fried in ghee until the seed pops, producing a milder nutty flavour that is useful as a garnish or seasoning for other Indian dishes. The brown seed is also pounded with other spices in the preparation of curry powders and pastes.
Mustard oil is made from B. juncea, providing a piquant oil widely used in India in the same way as ghee. Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressings. Powdered mustard is also useful for flavouring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash. There are many ready-made mustards from mild and sweet to sharp and strong.
   Growth Habits  
An erect herbaceous annual. The white variety (B. alba) is hardy, growing to 80 cm (30 in), with hairy stems and lobed leaves. The bright yellow flowers yield hairy fruit pods, 2.5 - 5 cm (1-2 in) long, each containing about six seeds. Black mustard (B. nigra) is a larger plant than the white, reaching to 1 m (39 in). Some varieties reach double this height. The flowers are smaller, as are the fruit pods at 2 cm (3/4 in) long.
Because of its height black mustard does not lend itself well to mechanical harvesting and since the seed is readily shed when ripe, there is too much waste for most commercial growers. As a result it has almost completely been replaced by the brown Variety. Brown mustard (B. juncea) is similar to black mustard in size. It is the rai of India. The leaves are ovate and the pods are 3 -5 cm (1-1/4 to 2 in) long. Mustard pods must be harvested before they burst, that is when they are nearly fully developed but not ripe.
Mustard plants are easy and inexpensive to grow; they flourish on many different types of soil, suffer from unusually few insect pests or plant diseases, and tolerate extremes of weather without serious harm.
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