Mustard

详情

   Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important herbs in many regional foods. The seeds can come from three different plants: black mustard, brown Indian mustard , and white mustard.
    These mustard seeds are known in Hindi/Urdu as sarson and in Punjabi as sarron. These are used as a spice in Northern India and Nepal. The seeds are usually roasted until they pop. They are also planted to grow saag (greens) which are stir-fried and eaten as a vegetable preparation, sarson ka saag.
    Mustard seeds generally take three to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.
    Mustard grows well in temperate regions. Major producers of mustard seeds include Canada, Hungary, Great Britain, India, Pakistan and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.
    Mustard seed is a rich source of oil and protein. The seed has oil as high as ****8%, and whole seed meal has *3.6% protein.
    Mustard seeds are widely used in Indian households and are an integral part of Indian cooking as they impart a very rich taste to food. Various forms of the sees like oil is used for cooking whereas, whole seeds are  used as tadka, powdered seeds are widely used in various dips  and garnishings and mustard oil is widely used for cooking.
    Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants. Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the most mild and are the ones used to make American yellow mustard. Brown mustard, which is actually dark yellow in color, has a pungent acrid taste and is the type used to make Dijon mustard.