Mustard Seeds
Overview
Scientific Name: Sinapis alba (Yellow) & Brassica juncea L. (Brown)
Plant Part: Fruits
Other Names: Mustardë, Mosterd, Sarson, Rai, Moutarde, Senf, Mostarda
Yellow and Brown mustard seeds are obtained from herbaceous plants belonging to the genus Brassica and Sinapis classified under the Brassicaceae family, also referred to as the mustard family.
The most commonly cultivated mustard seeds include the yellow or white mustard seeds, the brown or Indian mustard seeds and the black mustard seeds.
Other vegetables belonging to the Brassicaceae family include bok choy, cabbage, cauliflower, collards, broccoli, Brussels Sprouts, kale, kohlrabi, and turnips and wasabi also known as Japanese horseradish.
Mustard plants can grow anywhere between 2 to 3 feet tall displaying beautiful yellow flowers that eventually produce long pods as fruits containing tiny mustard seeds in them.
Both the yellow and brown mustard seeds taste nutty, bitter and pungent with the brown variety being more pungent than the yellow mustard. Interestingly, mustard seeds do not have a pungency when consumed on their own. It is when the seeds are broken down or crushed and mixed with a liquid, such as water or vinegar, natural enzymes present in the mustard will work to release pungent compounds from their dormant state.
So, in essence, the type of mustard seeds used and the liquid that it is mixed with play a very important role in the pungency of the paste that is created. Mustard prepared with vinegar tends to have a slow, longer-lasting burn whereas, mustard prepared with water will have a stronger puch but will not be as long-lasting.
History of Mustard Seeds
The yellow or white mustard seeds are thought to have originated in the Medetaranian region whereas the brown variety originated somewhere in the Himalayas.
Mustard is one such spice that has been very well documented throughout human history right from the stone age to the medieval era.
Some of the earliest documented history of mustard goes back to the Sumerian era ( 4100-1750 BCE) in Mesopotamia where mustard seeds were crushed mustard seeds and mixed with verjus to make a paste.
There are Sanskrit texts which refer to mustard seeds from 3000 BC.
The initial cultivation of this plant was known to be by the Indus Civilisation of 2500-1700 BC
Archaeological evidence suggests the use of mustard by ancient Egyptians as well with mustard seeds being found in the tomb of Tutankhamun (1336–1327 BC).
In ancient Rome, mustard paste was created using crushed mustard seeds with unfermented grape juice. This recipe slightly changed with time as a written record from 4th century BC indicating the use of honey, vinegar, spices and ground mustard seeds.
Romans are said to be one of the earliest users of mustard in Europe and were responsible for introducing it in other countries in Europe including France and Germany in the 10th century and then to England in the 12th century.
Harvesting and Post Harvesting Practices
The mustard plants are ready to be harvested in about 110 to 140 days depending on the variety and climatic conditions. Once the seed pods have turned brown, this is an indication of the seeds being ripe and ready to be harvested.
The entire dried plants with the pods are cut using sickles or a mechanical harvester. The stems are then laid upside down in bunches. To further dry in the sun.
Once dried the seeds are removed either by beating the dried plants with sticks or by using mechanical threshers.
Further processing of the seeds is carried out using various types of machines to make the seeds fit for human consumption.
Our Supply Chain
The Sabor Co. procures its mustard seeds directly from farmer partners, mostly with marginal land holdings in the following countries.