The mustard is a well-known oil seed. It is a small annual plant which grows up to a height of one meter with some branches. It has round stem with long internodes, simple, alternate and very soft yellowish green leaves.
It also contain vitamin B6, folic acid, magnesium, calcium, iron, niacin, vitamin A, and are an excellent source of phytochemicals thought to prevent cancer an excellent source of vitamin E, vitamin C.
Mustard seeds are the small round seeds of various mustard plants and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. WHOLE MUSTARD is used as a flavoring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries.
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