Mustard seeds are excellent appetizer, flavor enhancer and preservative

Mustard (Brassica juncea) is a widely recognized oilseed crop. It is a small annual plant that typically grows to about one meter in height, with a few branching stems. The plant has a round stem with long internodes and soft, yellow-green leaves that are simple, alternate, and measure approximately 10 to 10.5 cm in length and 4.8 to 5 cm in width. Its fruit is a pod, roughly 2 to 2.5 cm in length, that contains seeds.

There are over 100 species of mustard, many cultivated for various purposes such as oil extraction, vegetable use, or as animal fodder. However, only three varieties—rape, sarson, and toria—are prized for their use as condiments.

Mustard seeds are small, measuring between 1 and 2 mm in diameter. They are round and range in color from dark brown to grayish-brown. The seeds have a textured outer shell and a yellowish, fatty interior. They are odorless in their dry state but release a distinctive pungent aroma when crushed or moistened. Mustard seeds have a sharp, bitter taste.

In terms of nutrition, 100 grams of mustard seeds contain approximately 8.5% moisture, 27% protein, 39.7% fat, 4.2% minerals, 1.8% fiber, and 23.8% carbohydrates, providing a caloric value of 541. They are also rich in calcium (490 mg), phosphorus (700 mg), iron (17.9 mg), carotene (162 µg), thiamine (0.65 mg), riboflavin (0.26 mg), and niacin (4.0 mg).

Mustard paste is made by grinding black and white mustard seeds. A combination of both types is commonly used, often with added turmeric for color and wheat flour to retain essential oils and prevent fermentation. White mustard seeds are almost three times larger than black seeds but are less pungent. When mustard powder is mixed with cold water, vinegar, or oil, enzymes activate to produce volatile mustard oil, which gives it its distinct sharpness and aroma. Conversely, mixing with hot water or milk deactivates these enzymes, resulting in a milder flavor.

Black mustard seeds contain sinigrin, a glycoside, and myrosin, an enzyme. These compounds react with water to produce allyl isothiocyanate, a volatile oil responsible for the characteristic pungency of mustard. White mustard seeds, on the other hand, contain the glycoside sinalbin, which combines with myrosin to produce acrinyl isothiocyanate, a yellow, pungent compound. White mustard seeds also have about 30% fixed oil, 25% protein, and mucilage.

Mustard greens are known for their strong, spicy flavor and are frequently used in soups due to their cleansing properties.

Medicinally, mustard seeds are valued for their antibacterial and decongestant effects. They enhance metabolism and aid in burning calories. Mustard pastes or plasters are often used to alleviate pain from rheumatism, sciatica, and muscle aches. They also help clear mucus, making them effective for treating colds, sinus congestion, asthma, and bronchitis.

In skincare, white mustard seeds roasted in sesame or coconut oil can help reduce pimples and improve complexion. Mustard oil, when boiled with henna leaves and massaged onto the scalp, promotes healthy hair growth.

Culinary uses of mustard are extensive. It is used as an appetizer, flavor enhancer, and food preservative. Whole mustard seeds are a key ingredient in pickles and chutneys, while mustard oil is widely used in North Indian cooking and pickling. In regions like Punjab, Delhi, and Western Uttar Pradesh, mustard leaves are a popular vegetable staple.