Mustard Botanical Name

Mustard is a condiment which is made from the pungent smelling seeds of either of the two main herbs belonging to the family Brassicaceae. The major types are white, or yellow mustard (Sinapis alba) , a plant of Mediterranean origin; and brown, or Indian mustard (Brassica juncea), which is of Himalayan origin. The use of mustard seeds as a spice was known from the earliest times and was introduced in Indian and Sumerian texts back in 3000 BCE. Mustard seeds were used as a medicine by Hippocrates and also by other ancient physicians. During the 20th century the use of mustard seeds as a spice or condiment grew to a greater extent that mustard became the largest spice by volume in world trade. Mustard seeds, including both white and brown, are mainly globular in shape, finely pitted, odourless when it is whole, and pungent-tasting. White mustard seeds are generally light yellow in colour with a size of about 2.5 mm in diameter. Brown mustard seeds are nearly the same in size but are a little darker yellow in colour. The seeds of both the types possess similar composition: about 30 to 40% of vegetable oil, and a slightly smaller proportion of protein, and a strong enzyme named myrosin. When dry or ground into a flour, the seeds become odourless. Brassica nigra, or black mustard, is an annual plant which is mainly cultivated for its black or dark brown seeds, which are commonly used as a spice. It is native to tropical regions of North Africa, temperate regions of Europe, and most parts of Asia.

Scientific Classification of Mustard

Kingdom: Plantae

Clade: Tracheophytes

Clade: Angiosperms

Clade: Eudicots

Clade: Rosids

Order: Brassicales

Family: Brassicaceae

Genus: Brassica

Species: B. nigra

Origin and Distribution

Mustard is an annual herb that is cultivated as an oil seed crop or as a vegetable or as fodder, out of which, three species are mainly known for its condiment value. They are usually pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The leaves of the plant are alternate, long, branched, petiolate, hairy on both the sides. Flowers are generally small, yellow with four petals and are cruciform. Seeds are 1.5-3mm in size. 

The yellow or white mustard is indigenous to Southern Europe, while brown mustard originated in China and was introduced in Northern India. The black mustard is usually endemic in the Southern Mediterranean region. The white mustard is cultivated in Australia, China, Chili, Denmark, Italy, Japan, The UK, The Netherlands, North Africa, Canada and USA. Loamy or clayey loam soil is suitable for mustard. It is grown as a rabi crop in Northern India. Mustard is mainly grown during the rainy season from July to November in South India.

Uses of Mustard

The most vital processed products of mustard are mustard powder that can be used in the manufacture of mayonnaise, dehydrated mustard leaves, whole mustard seeds etc. Whole mustard can be used as a flavouring agent in Indian cooking, while ground mustard provides flavour and consistency mainly in Bengali fish curries. Mustard flour possesses some natural preservatives and antioxidant properties and also helps in providing flavour and colour.

White Mustard

White mustard, (Sinapis alba), can also be known as yellow mustard, is an annual herbaceous plant that belongs to the family of Brassicaceae, it is grown primarily for its pungent seeds, which are the main source of the condiment called mustard. Native to the Mediterranean region, white mustard has naturalized much of the world and is an agricultural weed and the most invasive species in some areas outside their native range. White mustard seeds are less flavoured than those of brown mustard (Brassica juncea) and are mostly used in milder American or German-type mustard pastes. In addition to the use of mustard as a condiment, the plant can also be grown as a green manure and fodder crop, while the young seedlings can be eaten fresh as sprouts.

Description of White Mustard

White mustard is mainly an erect and sparsely branching plant with alternate irregularly lobed leaves. The yellow four-petaled flowers possess a fragrance which is very similar to honey and produces large bristly pods that are swollen around the seeds and taper at the end point. Each fruit comprises about eight seeds that are commonly known as “mustard grains.” The globular light yellow seeds are finely pitted and odourless while it is whole and are about 2.5 mm in diameter.

Cultivation of White Mustard

White mustard is generally grown in a spring-sown crop; while the dry seeds are harvested in early autumn. Production of white mustard is fully mechanized in the main producing countries. The plants grow rapidly and enter a phase of dense flowering during early summer, reaching their full height of 1.5 to 2 metres as their flowers fade and the fruits appear. White mustard could flourish on many different types of soil, suffers from few insect pests or plant diseases, and could tolerate extremes of weather without causing any serious harm.

Conclusion 

White mustard is a herb. Its seeds are used to make medicine. People also use white mustard for chest congestion, joint pain, sore throat, and many other conditions, but there is no valid scientific evidence to support these uses.

In foods, white mustard seed can be used as a spice and to make traditional American yellow mustard. There are approximately forty different species of mustard plant. It is found that white mustard (Brassica alba) is the least pungent. Here, we come to an end of this topic. We hope that you were able to clear all your concepts regarding the scientific name of mustard, its physical description, cultivation process and also about white mustard’s production and uses.