Mustard seeds
Mustard Seeds
Mustard seeds are the small round seeds of various Mustard plants. 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 mustard (B. hirta/Sinapis alba).
Pronunciation
- UK: /ˈmʌstəd siːdz/
- US: /ˈmʌstərd sidz/
Etymology
The term "mustard" is derived from the Latin 'mustum', meaning 'must', and 'ardens', meaning 'burning'. This refers to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes.
Related Terms
Uses
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.
Cultivation
Mustard seeds are grown in North India during the winter months, and in the spring in cooler areas of the western United States, particularly in California.
Varieties
There are three varieties of mustard seeds.
- Black Mustard (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are the smallest among the various mustard species. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavor.
- Brown Mustard (Brassica juncea): This variety is commonly seen in the Western world. They are substituted for the black mustard seeds.
- White Mustard (Sinapis alba): The seeds of this variety are larger than the black and brown variety and are used in the preparation of the famous American yellow mustard condiment.
See Also
External links
- Medical encyclopedia article on Mustard seeds
- Wikipedia's article - Mustard seeds
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