Mustard is one of the oldest spices being used since centuries. The seeds of the plant are grinded and mixed with water to form extensively used condiment called mustard. Mustard seed is also used to manufacture the very popular mustard oil, widely used in food industry.


Types of Mustard Seed
Black Mustard Seed
The plant has a round hard seed, varying in colour from dark brown to black, smaller and much more pungent and stronger in taste than the white mustard seed.

Brown Mustard Seed
The plant is similar in size to the black variety and varies in colour from light to dark brown. It has a stronger taste than the white mustard seed, but is milder than the black one.

White Mustard Seed
The plant has a round hard seed, beige or straw colored. The outer skin is removed and it has a milder flavor. White mustard seed is also used as a food preservative. The spice is extensively used for pickling.

Trade in Mustard Seed
Global Scenario
US, Canada and UK are the few major producers of mustard seeds. Argentina and Chile are the prime producers and exporters of black mustard. Canada produces approximately 80% of the global mustard seed.

Indian Scenario
The global production of mustard seed and derivatives including mustard oil is on the rise largely due to an increase in demand of natural products and edible oils.
India contributes around 18% of the total production of mustard. Indian Mustard Seeds are cultivated in a number of Indian states including Rajasthan, Assam, Bihar, Gujarat.

Uses of Mustard
Culinary Use
The spice is widely used for its flavor and aroma in the food processing industry. Mustard oil is also used to cook lot of eatables and dishes.

Medicinal Use
Mustard has been traditionally been used for treating scorpion stings and snake bites. Its properties makes it useful for epilepsy, toothache, bruises, rheumatism and respiratory problems.