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Sinapsis Hirta, Brassica juncea, Brassica nigra

The name 'mustard' applies to a number of plants in the family Brassicaceae, although the three listed above are the most commonly used. The history of mustard cultivation goes back to pre-historic times, although it's not possible to accurately trace the history of the different varieties, as available records do not refer to the species as differentiated in modern times.

Sinapis hirta, known as white mustard grows wild in North Africa, the Middle East, and Mediterranean Europe. Brassica juncea originates from the foothills of the Himalayas and is known as oriental mustard. Brassica nigra, called black mustard, is thought to be native to Southern Europe.

Cultivation is widespread, with Canada and Nepal together providing more than half of the world's requirements. These days cultivation of Brassica nigra has declined as it isn't so suited to mechanised farming.

With it's pungent burning taste mustard is popular all round the world, especially on cold meats. In England the mustard pot had it's traditional place between the salt and pepper dispensers, an essential addition to the Sunday roast. Mustard flour would be mixed with water a short time before the meal to produce a smooth paste with the maximum possible fieryness. While this ritual is still observed by some nowadays you're much more likely to find mustard in a jar or a tube.

Over in the US pre-mixed 'American Mustard' is a sauce with  less of the spice in it, very mild by English standards. Famously it's added to the hot dog at the point of purchase, although whether mustard rather than ketchup should grace the hamburger appears to be something of a divisive issue.

Mustard Fields in Dijon, France

In Asia mustard seeds are often used in cooking, particularly for pickled fruit and vegetables. Typically the seeds are fried in oil until they pop at the beginning of the recipe.

While it's generally considered to be a healthy and nutritious component of a diet mustard is also listed as an allergen, which extreme reactions being possible for the rare individuals who are sensitve to it.



Martin Hoxworth - Group Sales Manager:
Product Key
NOTE: online specifications for guideline only, always request latest spec before purchase.
CP112YMStandardMustard Seed Yellow Whole25Kg Download Image
CP140BMSHeat TreatedBrown Mustard Seed HT25Kg Download Image
PS0224Mustard Flour Pure mild25Kg Download Image
PS0225Mustard Flour Pure med25Kg Download Image
PS0226Mustard Flour Pure med/hot25Kg Download Image
PS0227Mustard Flour Pure hot25Kg Download Image
PS0228Mustard Flour Pure Oriental vhot25Kg Download Image
PS0229Mustard Ground Yellow mild25Kg Download Image
PS0230Mustard Ground Brown med/hot25Kg Download Image
PS0231Mustard Grd Yellow Commercial mild25Kg Download Image
PS0232Mustard Seed Yellow Crushed mild25Kg Download Image
PS0233Mustard Seed Brown Crushed med/hot25Kg Download Image
PS0234Mustard Bran Yellow mild20Kg Download Image
PS0235Mustard Bran Yellow Fine Grd mild20Kg Download Image
PS0236Mustard Bran Mixed medium20Kg Download Image
PS0237Mustard Bran Oriental hot20,25Kg Download Image
PS0238Mustard Seed Whole Yellow mild50lb Download Image
PS0239Mustard Seed Whole Brown medium50lb Download Image
PS0240Mustard Seed Oriental hot25Kg Download Image
PS0241Mustard Deactivated Ground Yellow 20Kg Download Image
PS0242Mustard Deactivated Fine Grd Yellow 20Kg Download Image