Mustard

Mustard oilseed is derived from various species of the Brassica genus, such as Brassica juncea (brown mustard), Brassica nigra (black mustard), and Brassica alba (yellow/white mustard). These seeds are cultivated primarily for the extraction of mustard oil, a widely used edible and industrial oil in several regions. Mustard oilseeds are small, round, and typically dark brown to black in color, with a pungent, spicy aroma due to the presence of natural compounds like glucosinolates and allyl isothiocyanate. They are valued for their high oil content and their versatility in culinary, medicinal, and industrial applications.

Usage Areas
Specification

Usage Areas

Mustard oilseed is used across several sectors:

Edible Oil Production:
- Cold-pressed or expeller-pressed to obtain pungent mustard oil, traditionally used in cooking, pickling, and seasoning in South Asia and Eastern Europe.
- LEAM mustard oils are used as healthy alternatives in modern food applications due to their omega-3 content.
Condiment and Spice Industry:
- Whole or ground seeds are used in spice blends, mustard pastes, and sauces.
Animal Feed:
- The mustard seed meal or cake, a byproduct after oil extraction, is used as a protein supplement in livestock feed (with processing to reduce glucosinolate content).
Industrial Applications:
- Used in bio-lubricants, soaps, massage oils, and even as a bio-fumigant in soil health management due to its natural antimicrobial properties.
Pharmaceutical and Traditional Medicine:
- Mustard oil and seed extracts are used in traditional remedies for joint pain, skin health, and as a stimulant.

Specification

PURITY (%)

MAX.MOISTURE (%)

<8-12