Mustard seed

Mustard seeds are the small round seeds of various mustard plants.

The seeds are usually about 1 to 2 millimetres in diameter and may coloured from yellowish white to black.

They are an important spice in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba).

Four centuries before our era Theophrastus mentions it as a cultivated plant, it is the "mustard" of the Bible.

Columelle mentions in the first century its use as a condiment, but it was then only the leaves confit in vinegar.

The use of the condiment paste obtained by grinding the seeds did not spread until around the thirteenth century.

Mustard is an annual herbaceous plant, hairy-bristly at the base. It has a stalk erect about 1 meter, with spreading branches.

Brassicaceae are plants rich in glucosinolates (formerly known as sulphur glycosides), compounds responsible for their degradation products, both with their strong cabbage odor so characteristic but also their potentially protective effect against carcinogenic substances. Mustard seeds are rich in mucilage and unsaturated fats (erucic acid, oleic acid, linolenic acid).

Black mustard is particularly used for strong mustards like “Dijon mustard”.

Mustard seeds are known in Hindi, Urdu, and Punjabi as sarson (Indian colza, Brass), compounds responsible for their degradation products, both with their strong cabbage odour so characteristic but also their potentially protective effect against carcinogenic substances.

These are used as a spice in Pakistan, Northern India, Nepal, and Bangladesh. The seeds are usually roasted until they pop.

Mustard seeds are a rich source of oil and protein. The seed has oil as high as 46-48%, and whole seed meal has 43.6% protein.