Mustard Seeds that are used in culinary arena are basically the seeds of golden yellow flower of mustard plant (4/5 feet height) that belongs to Brassica class. This commercial crop is grown in different countries like India, Canada and several parts of Europe. The seeds of mustard can be obtained in different versions that include:
- Brassica Nigra or black mustard: Cultivated in South Asia, these seeds are pungent in taste.
- Brassica Alba or white mjustard: The diameter of these seeds is larger that their other versions and these are mildly pungent.
- Brassica Juncea or brown mustard: It is grown in sub Himalayan regions of India.
- The seeds of mustard are enriched with nutrients like anti oxidant, minerals, phytonutrients, proteins and vitamins.
- These seeds are excellent sources of plant sterols like avenasterol, campesterol and fatty acids like oleic and erucic acids.
- The vitamin B complex present in these seeds is instrumental in improving nervous function and metabolic activities by promoting synthesis of body enzymes.
- Their niacin content is useful for balancing blood sugar level.
- These seeds are good sources of vitamin K, A and C.
- The application of these seeds on scalp accelerates hair growth.
- Oil extracted from its seeds is effective in curing arthritic and muscle pain.
Mustard Seeds can be stored for longer period under normal temperature or inside refrigerator if kept in hermetically tight container.
These seeds are used in their whole form, paste or powder form in different cuisines across the world. These are also used for salad dressing and to prepare seasonings.
The application of the paste of these seeds on skin for longer period can cause skin burning. Consuming large amount of mustard may affect normal functioning of intestine and stomach.