Black, Brown Mustard Seeds Admixture (%): 0.25%

We are praised brand for making, exporting,distributing, whole selling and supplying Black, Brown Mustard Seeds in Chennai, Tamil Nadu, India. The objective of Spice nation is to ensure the preservation of the authenticity and quality of Indian Spices like Mustard seeds and other spices as well as the establishment of spice nation brand as the most preferred Indian spice supplier amongst international and Indian market.


With the assistance of our cultivators of these plantations and processing Units, "Spice nation" is able to cater to the customized requirements of wholesale and value added seeking buyers of "Mustard seeds" all around the world.


DESCRIPTION:
Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Flowers are small, yellow with 4petals, cruciform. Seeds are 1.5-3mm.


ORIGIN AND DISTRIBUTION:
The yellow/white mustard is indigenous to Southern Europe, whereas brown mustard is from China introduced to Northern India. The black mustard is endemic in the Southern Mediterranean region. The white mustard is widely cultivated in Australia, China, Chile, Denmark, Italy, Japan, The UK, The Netherlands, North Africa, Canada and USA. Mustard prefers loamy or clayey loam soil. It is grown as rabbi crop in North India. It is raised during rainy season from July to November in South India.


USE:
The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries. Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour.


INDIAN NAME OF SPICES:
Hindi : Rai, Banarasi rai, Kalee sarson Gujarati : Rai Kannada : Sasave Kashmiri : Aasur, Sorisa Malayalam : Kaduku Punjabi : Rai, Banarasi rai, Kalee sarson Sanskrit : Asuri, Bimbata Tamil : Kadugo Telugu : Avalu Urdu : Rai, Banarasi rai, Kalee sarson


FOREIGN NAME OF SPICES
Spanish : Mostaza French : Moutarde German : Senfsaat Swedish : Senap Arabic : Khardal Dutch : Mosterd Italian : Senape Portuguese : Mostarda Russian : Gorchitsa Japanese : Shiro Karashi Chinese : Chieh