Mustard
Mustard seeds are the small seeds of the various mustard plants.
The seeds are 1.5 - 3mm. in diameter, yellowish white to black in
colour. They are one of the popular spices in many regional
cuisines.
Mustard is a herb cultivated annually as oil seed crop, as
vegetable or as fodder. Although there are nearly forty varieties
of mustard plants, only three main varieties produce mustard seeds.
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 4
petals, cruciform.
While black mustard seeds has the strongest taste, white mustard
seeds are the mildest and are used to make American yellow mustard.
Brown mustard, which is dark yellow, has a pungent acrid taste and
is used to make Dijon mustard.
Mustard seeds are available either whole or as a ground
powder.
It is one of the most popular spices traded in the world. As it is
well adapted in temperate climates, Hungary, Great Britain, India,
Canada and the United States are the largest
producers.
History
Mustard seeds are being used by the French as a spice since 800 AD.
This is said to be one of the spices taken back by the Spanish on
their explorations during the 1400s.
The origin of the mustard seeds can be traced to different areas of
Europe and Asia. The yellow/white mustard is indigenous to Southern
Europe, whereas brown mustard is from China and 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.
The white variety originated in the east Mediterranean regions, the
brown at the foothills of the Himalayas, and the black came from
the Middle East. Mustard seeds were mentioned in ancient Sanskrit
texts dating back to about 5,000 years. They also find mention in
the New Testament of the Bible.
While mustard seeds were used in the preparation of food in ancient
Greece, the Romans had invented a paste from the ground seeds. this
probably could have been the beginning of modern day mustard
condiments. The physicians of those times, including the father of
medicine Hippocrates, is said to have used mustard seed as
medicine.
Uses
The major processed mustard products are, mustard powder used in
the manufacture of mayonnaise, dried or dehydrated mustard leaves,
mustard oil etc. It is popular spice South Indian cuisine. While
whole mustard is used as a flavouring agent in Indian cooking,
ground mustard imparts flavour and consistency in Bengali fish
curries.Mustard
flour has preservative and antioxidant properties in addition to
providing flavour and colour.
Cultivation
Mustard thrives in loamy or clayey loam soil, grown as a rabbi crop
in North India, and raised during rainy season between July to
November in South India.
Mustard seeds takes about 3-10 days to germinate in a cool
atmosphere and a relatively moist soil. Mature mustard plants grow
into shrubs. Mustard grow well in temperate regions. Major
producers of mustard seeds are Hungary, Great Britain, India,
Canada (90%) and the United States. Brown and black mustard seeds
give a higher yield than the yellow variety.
Health
Benefits
Phytonutrient Compounds Protect Against Gastrointestinal
Cancer.Mustard
seeds contain plenty of phytonutrients called glucosinolates. They
also contain myrosinase enzymes that break up the glucosinolates
into other phytonutrients called isothiocyanates. Research on
isothiocyanates in mustard seed (and other Brassicas) for their
anti-cancer effects has been going on for some time. In studies on
animals – especially of the gastrointestinal tract and colorectal
cancer - intake of isothiocyanates has been shown to inhibit growth
of existing cancer cells and fights against the formation of such
cells.
Mustard seeds are a very good source of selenium and omega-3 fatty
acids. They are also a good source of phosphorus, magnesium,
manganese, dietary fiber, iron, calcium, protein, niacin and
zinc.
some of these nutrients have anti-Inflammatory effects and helps in
reducing the severity of asthma. It provides relief to symptoms of
rheumatoid arthritis, and is said to help prevent cancer. It is
found to bring down high blood pressure. It restores normal sleep
patterns in women during menopause. It has also been found to
reduce migraine attacks. Further, it helps to prevent heart attack
in patients suffering from therosclerosis or diabetic heart
disease.
Precaution
As mustard contains goitrogens, a naturally-occurring substance in
foods, it could interfere with the functioning of the thyroid
gland. It is therefore advisable for persons having thyroid
problems to avoid consuming mustard seeds. While cooking may help
to inactivate the goitrogenic compounds found in food, it is not
clear exactly as to what extent the goitrogenic compounds get
inactivated. The risk involved in consuming mustard seeds by people
with thyroid problems is also not known.
