Black mustard also called ‘Brassica Nigra’ is a plant. It has got various other names like Black moutarde and in Hindi, it is called ‘Sarson’. Black Mustard seeds are tiny flavoured seeds used most commonly in Indian cooking. They are the most pungent of all mustard seeds. It belongs to the family of spices and it is a summer plant that becomes 2-8′ tall, branching occasionally. The stems are glabrous and glaucous with stiff hair towards the base.
Black mustard contains about 1% sinigrin and other compounds. Like most other seeds mustard seeds is also significantly used for cooking in India. Mustard seeds are the small round seeds that come from several different types of mustard plants. This annual culinary herb is well-known as the old-fashioned mustard that gave the condiment its start. One can easily find them in some very well-stocked grocery store as well as any Indian market. In fact, it is available on the online apps too. The Black Mustard herb plant has a sturdy stalk with wrinkled, lobed, and dark green leaves. The seed and oil from the seeds are used to make medicine.
Black mustard is very popularly known as ‘Sarson’ in the family of Hindi spices. It is also used for causing vomiting, relieving water retention (edema) by increasing urine production and increasing appetite. In foods, black mustard leaves (greens) are used in salads.
In Punjabi cuisine in India black mustard is very famous and loved by one and all. Mustard seeds generally take eight to ten days to germinate if placed under the proper conditions which include a cold atmosphere and relatively moist soil. Most mustard plants grow into shrubs. Mustard grows well in temperate regions. Major producers of mustard seeds include India, Pakistan, Canada, Nepal, Hungary, Great Britain, and the United States. Brown and Black mustard return higher yields than their yellow counterparts. Mustard seeds are also a rich source of oil and protein.