Yellow Mustards
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, Chili, 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.
Botanical name: Brassica juncea
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