Mustard Seeds Dealers in Marketing Yard, Rajkot

• Country of Origin: India
• Cultivation Type: Organic
• Shelf Life: 1 Year
• Color: Brown
• Usage/Application: Cooking
• Certification: FSSAI Certified
• Grade Standard: Food Grade
• Storage Instructions: Dry Place
• Scientific Name: Brassica
• Moisture Content: 11% Max
• HS Code: 09109927

We are offering mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (brassica hirta), brown mustard (brassica juncea) and black mustard (brassica nigra). The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Flowers are small, yellow with 4petals, cruciform. Seeds are 1.5-3mm.

• Color: Black
• Packaging Type: Customized
• Form: Seeds
• Product Type: Organic
• Grade: A

We supply Mustard Seeds, which are acclaimed for their low-moisture content and a long shelf life of 10-12 months. With diligence, hard work and dedication, we have worked our way up and become established provider in Gondal(India). We are acknowledged for meeting the urgent requirements of the clients even on short notice as we are supported by capacious warehouse and streamlined inventory management system.

Our companys name figures in the list of top Manufacturers, Exporters and Suppliers of Black Mustard Seeds from Gujarat (India). The Black Mustard Seeds that we make available are extensively demanded across the world, owing to their pungent taste, rich aroma and excellent nutritional value. Also, our Seeds are 100% pure and fresh. Rely on us, for rock bottom prices and timely deliveries. Details : Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the mildest and are the ones used to make American yellow mustard. Brown mustard, which is actually dark yellow in color, has a pungent acrid taste and is the type used to make Dijon mustard.Agro Seeds.

• Mustard Seed Black: food

We are offering mustard seed black etc. Mustard seed black botanical name : brassica juncea english name : mustard seed black hindi name : rai family name : apiaceae varieties : black, – brown – micro mustard seed black cultivation canada (90%), hungary, great britain, india, pakistan and the united states origin the plant is believed to be native to the southern mediterranean region of europe specifications & ussage machine clean, purity 99% ,& sortex clean purity 99.9% uesd for making sauces, and as taste maker packing 50 kgs, 25 kgs

Mustard seeds are also known as rapeseeds. Mustard seeds are the smallest seeds of the various mustard plants. The seeds are about 2mm in diameter and come in yellowish with to black. French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the 1400s. Mustard is highly used in a variety of Indian pickles consisting of mangoes and aavalu powdered mustard and it is very popular in South India. There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and heat of the mustard is largely determined by seed type, preparation and ingredients. Black seed mustard is generally regarded as the hottest type. In India, mustard is known both as oil seed as well as spice. Internationally, however, it is more popular as a spice. The genus Brassica consists of over 150 species of annual or biennial herbs several of which are cultivated as oil seed crops like mustard. Other oil seed crops in genus are toria and rapeseed. There are many others, which are cultivated mainly as vegetable like cabbage, collies flower, turnip etc. There are many other, which are being grown as fodder. The mustard seeds of only the above four species have condiment value. The oil yielding Brassicas that are predominantly cross pollinated, constitute a group about which considerable confusion exists, regarding their identification and nomenclature. The mustard flour of commerce is a mixture of the flours of two types of mustard seeds; brown or black mustard (nigra) and white mustard (alba). Mustard condimental properties are largely due to the essential principles of these two seeds. The essential principle or volatile oil of the brown mustard is allyl isothiocyanate, while that of white or yellow mustard is acrimyl isothiocyanate. The essential principles are not present as such in the seeds of brown and white mustards but are produced as a result of hydrolysis of their respective glycosides, sinigrin – potassium myronate and sinalbin, by the action of enzyme myrosin, in the presence of moisture under suitable conditions. Mustard seeds are sold either whole or as a ground powder. Nutritional Profile of Mustard Seeds Mustard seeds are a very good source of selenium and omega-3 fatty acids. They are also a good source of phosphorus, magnesium, manganese, dietary fiber, iron, calcium, protein, niacin and zinc. Cultivation of Mustard The black mustard seed grows throughout Europe, except in the north eastern parts, also in South Siberia, Asia Minor and Northern Africa, and is naturalized in North and South America. It is largely cultivated in England, Holland, Italy, Germany and elsewhere for the sake of the seed, used partly as a condiment, and partly for its oil. Mustard seeds generally take 3 to 10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs. Mustard grows well in temperature regions. Major producers of mustard seeds include Hungary, Great Britain, India, Canada and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts. Botanical names: Brassica nigra Koch Brassica alba Linn. Brassica hirta Linn Brassica juncea (Linn) Czernjajev. Family names: Crucifereae. English names: True mustard or Black mustard. White mustard, India mustard or Brown mustard.

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