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India is a major mustard producer in the world. Mustard is an herb cultivated as spice or as oil seed or its plant 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 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. It is grown in India during rainy season from July to November in South India and from November to March in North India.

Uses

The primary processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds for flavoring agent in Indian cooking, whereas ground mustard provides flavor and consistency in Bengali fish curries. Mustard flour has preservative and antioxidant properties in addition to providing flavor and colour.

Foreign Names

Mostaza Spanish Moutarde French Senfsaat German Senap Swedish Mosterd Dutch Senape Italian

Gorchitsa Russian Mostarda Portuguese Khardal Arabic Chieh Chinese Shiro Karashi Japanese mù tạc Vietnamiese