Mustard Seeds are small rounded seeds about 1 or 2 mm in diameter and are of brown in color. Mustard seeds can be of three different colors, black mustard, brown Indian mustard, and white Mustard, depending upon the type of plant it comes from. Mustard seeds have a sharp, pungent flavor. Mustard seeds are used as spices and condiments in various cuisines in India, Mediterranean, Caribbean, northern Europe, North America, and Africa. In India, mustard seeds are used for seasoning in almost all Indian vegetable dishes; either curry or dry masala recipes. Mustard Seeds are also the main ingredients of almost all pickles. Mustard seeds are also used as an ingredient in salad dressings, glazes, sauces, soups, and marinades as a cream, paste or a whole seed. Whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavorings and spices, to create a thick paste commonly paired with meats and cheeses. Condiments or sauce made of mustard seeds are used in European countries with fish and hot dogs. Mustard seeds are also popular addition to sandwiches and hamburgers.
- Mustard seeds and its oil has been traditionally used to relieve muscle pain, rheumatism and arthritic pain.
- It is very helpful to cure cough and Bronchial asthma even.
- Migraine occurrence also reduces owing to the magnesium content present in the mustard seed.
- Selenium content in mustard seeds provides good resistance to the body against cancer cell formation.
Mustard Seeds grown during the rainy season from July to November in South India. Rajasthan, Gujarat, Uttar-Pradesh, West Bengal, Haryana, Madhya Pradesh and Assam are major mustard seeds producing states in India.