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Mustard Spices: It is also used as an ingredient in mayonnaise, vinaigrette, marinades and barbecue sauce. Mustard, usually used in seed, paste or powdered form is a known spice since ages. This spice was used as a medicinal plant by Pythagoras and Hippocrates, whilst the Romans ground the seeds with wine to produce a sauce not dissimilar to today's mustard sauce. 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 Indian fish curries. It is used as a base for salad dressing when combined with vinegar and olive oil. Mustard is a popular accompaniment to hot dogs.

Mustard Health: Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour. In Denmark and India, it's believed that spreading mustard seeds around the exterior of the home will keep out evil spirits. The ancient Chinese considered mustard an aphrodisiac. The have Compounds which are Protective Against Gastrointestinal Cancer. It has Anti-Inflammatory Effects from Selenium and Magnesium content. It helps reduce the severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer. Mustard seeds also qualified as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, and dietary fiber.

Description
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.

Origin and Distribution
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.

USES

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.

Botanical name	Family name	Commercial part
Brassica juncea (L.) Czern. & Coss.	Brassicaceae	Seed

Indian Names
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

Name in international languages

Spanish	: Mostaza
French	: Moutarde
German	: Senfsaat
Swedish	: Senap
Arabic	: Khardal
Dutch	: Mosterd
Italian	: Senape
Portuguese	: Mostarda
Russian	: Gorchitsa
Japanese	: Shiro Karashi
Chinese	: Chieh
Further Reading: Sensory quality: Aromatic and slightly bitter. Main constituents: Mustard contains about 1% sinigrin (allylglucosinolate), a thioglycoside-like compound (a so-called glucosinolate) of ally isothiocyanate with glucose. By action of the enzyme myrosinase, allyl isothiocyanate, a pungent, lachrymatory and volatile compound, is liberated (0.7% of the dried seed). Besides allyl isothiocyanate, in Romanian Brown Mustard another related compound is found, namely crotonyl isothiocyanate (2-butenylisothiocyanate). Like most seeds, mustard seeds contain also significant amounts of fatty oil (30%), which is used extensively for cooking in India. Besides glycerides of linoleic and linolenic acid, mustard oil contains glycerides of erucic acid, which is considered harmful to human health; furthermore, traces of free isothiocyanates may be found in mustard oil. Mustard is more important as a spice and oil plant, especially in India. Indian mustard oil is really essential for the authentic flavours of several Indian regional cuisines; it is widely used in Kashmir, Maharashtra and neighbouring Goa. It is also used in pickled raw vegetables (achar), where it contributes pungency and acts as a preservative. Such oil is difficult to obtain outside of India, and people in the West will have to substitute it by mustard paste (preferably of dijon type) or mustard powder. However, because of the erucic acid and maybe also the isothiocyanates, mustard oil is not a legal foodstuff in most western countries, including the EU and the USA, and it must not be sold as cooking oil. In North and particularly South India, black mustard seeds are directly used as a spice. They are always fried in fat, or dry-toasted, before usage; After that heat treatment, their character is completely altered: They are no longer pungent, but display an interesting nutty and smoky taste hardly comparable to anything else on the spice shelf. This is a typical south Indian cooking technique; together with asafetida, curry leaves and the canonical cumin, they often appear in Tamil vegetable curries. Black mustard seeds are also a component in the Bengali spice mixture panch phoron and the South Indian composition sambar podi. In Western cooking, black mustard seeds are more rarely used as a spice. If tried, they should be crushed and soaked in water to give an improvised mustard paste, or added in the ground state.