White mustard (Sinapis alba) is an annual plant of the family Brassicaceae. It is sometimes also referred to as Brassica alba or B. hirta. Grown for its seeds, mustard, as fodder crop or as a green manure, it is now widespread worldwide, although it probably originated in the Mediterranean region.

The yellow flowers of the plant produce hairy seed pods, with each pod containing roughly a half dozen seeds. These seeds are harvested just prior to the pods becoming ripe and bursting.
White mustard seeds are hard round seeds, usually around 1 to 1.5 millimetres in diameter,[1] with a color ranging from beige or yellow to light brown. They can be used whole for pickling or toasted for use in dishes. When ground and mixed with other ingredients, a paste or more standard condiment can be produced.
The seeds contain sinalbin, which is a thioglycoside responsible for their pungent taste. White mustard has fewer volatile oils and the flavor is considered to be milder than that produced by black mustard seeds.[citation needed]
In Greece, the plant’s leaves can be eaten during the winter, before it blooms. Greeks call it vrouves or lapsana.
The blooming season of this plant (February-March) is celebrated with the Mustard Festival, a series of festivities in the Wine Country of California (Napa and Sonoma counties).

(From Wikipedia on 21.3.14)




Sinapis alba from Delhi-GSMAR-3 : 1 post by 1 author. Attachments (3).

Sinapis alba L., Sp. Pl. 2: 668. 1753.
syn: Brassica alba (L.) Rabenh.; B. hirta Moench.
White mustard, safed sarson
Cultivated herb with lower leaves on up to 6 cm long petiole, lyrate pinnatisect with large often 3-lobed terminal lobe, upper leaves short petioled, unequally lobed; flowers yellow in many-flowered raceme elongating to about 30 cm in fruit; sepals slightly spreading; petals 7-12 mm long, obovate; fruit 2-4 cm long including half as long beak, valves hispid; seeds pale brown.
Seeds used as condiment and for extraction of vegetable oil.
Photographed from IARI PUSA, New Delhi.


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