To add nutty as well as rich taste to number of Indian delicacies, the Mustard Seeds, offered by us, are highly demanded in the global market. The Mustard Seeds, we offer, are demanded extensively by the clients for being pure and impurity free. We ensure easy availability of mustard seeds and at the most nominal prices.

 

Medicinal Use

The first medical mention of it is in the Hippocratic writings, where it was used for general muscular relief. Strong mustard has a very powerful (and painful) effect on the nasal membranes if eaten carelessly. The volatile mustard oil is a powerful irritant capable of blistering skin, in dilution as a liniment or poultice it soothes, creating a warm sensation. Mustard plasters are used as counter-irritants. Mustard is prescribed for scorpion stings and snake bites, epilepsy, toothache, bruises, stiff neck, rheumatism, colic and respiratory troubles. It is a strong emetic (used to induce vomiting) and rubefacient (an irritant) that draws the blood to the surface of the skin to warm and comfort stiff muscles. It is also useful in bath water or as a foot bath.

 

Culinary Use

It is mainly used as a condiment and pickling spice. In the Indian subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil. The spice is widely used for its flavor and aroma in the food processing industry. Mustard oil can be extracted from the seeds. The seeds, particularly the white ones are ground into flour and are mixed to a thick paste with a little water to make the condiment mustard. Mustard oil is widely used to cook lot of eatables and dishes. Whole white mustard seed is used in pickling spice and in spice mixtures for cooking meats and seafood. Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressings. Powdered mustard is also useful for flavoring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash. There are many ready-made types of mustard from mild and sweet to sharp and strong. They can be smooth or coarse and flavored with a wide variety of herbs, spices and liquids. These are the most commonly used of the spices in most of the Indian delicacies. The Mustard seeds have a rich and nutty flavor that adds taste to the preparations. The pungency of mustard grows when water is added to it. It can be reduced by heating it and hence is added towards the end of cooking.

 

 

Details

 

Botanical Name                     Brassica Alba (yellow mustard) Brassica Juncea                                                           (brown Indian mustard), Brassica Nigra (black mustard)

Family                                    Brassicaceae

Common Name                     Sarson

Part Used                                Seed

Packing                                   500g, 1kg, 25kg to 60kg

Form Available                       Whole