Mustard Powder

is a round hard seed, varying in colour from dark brown to black, smaller and much more pungent than the white.

4. Black Mustard seed (Brassica Nigra)

True Dijon mustard is made using 100% brown mustard seeds - the chemical make-up of the brown seed bran gives it its distinctive flavour.

Brown mustard is very similar in most respects to oriental mustard - the major difference is that the colour of the seed coat is dark brown.

3. Brown Mustard seed (Brassica Juncea)

Volatile oil is present at approximately 1% which gives oriental mustard a hot pungent taste with an inherent bitter note. Protein content is lower than in yellow mustard and there are no gums present in the bran.

As the name implies oriental mustard originated in China. This seed is golden yellow in colour with seed diameter about 2mm.

2. Oriental Mustard seed (Brassica Juncea)

Yellow mustard is the most functional of the mustard seed types being high in protein and naturally occurring tocopherols with anti-oxidant properties. High levels of cold water soluble gums are present in the bran.

Yellow mustard seed originated in Europe. The seeds are pale straw yellow colour and about 3mm in diameter. The taste is mild and "eggy" - not pungent.

1. Yellow Mustard seed (Brassica Hirta)

Hear are the small article about those Mustard

Yellow (sometimes called white) Brassica Hirta
Oriental Brassica Juncea
Brown Brassica Juncea
Black mustard seed (Brassica Nigra) is grown in limited

There are three commercially grown types of mustard seed:

Mustard seed is G.S. Dunn's single raw material.
Mustard is best adapted to cool temperate climates. Currently over 80% of the world's condiment mustard seed is grown in the Prairie Provinces of Western Canada and North and South Dakota, USA. Other growing areas include eastern Europe, the UK, China and India.
Mustard has a short growing season of 90 - 110 days. In the northern hemisphere seeding typically occurs in May with harvest in August / September. The plant stands about 3-4 feet high when mature and has yellow flowers. After flowering, the seeds develop in pods until they are ready for harvest.

Mustard has been one of the most widely grown and used spices in the world for many centuries. It is believed to have originated in Ancient Egypt and exported to Europe by the Romans who used it for both food and medicine - as a cure for anything from hysteria to snakebite to bubonic plague. In these early times a popular drink was unfermented grape juice - and this was often seasoned with mustard seeds. The unfermented grape juice was called MUST. This is believed to be the origin of the word mustard.
Prepared mustard as we know it began in Dijon, France in the 13th century.
In the early 19th century Colmans of Norwich, England became the world's first mustard millers - milling the heart of the mustard seed to a fine powder, mustard flour - and they established mustard as an industrial food ingredient.
Dry milled mustard products are now essential ingredients in many formulations such as salad dressings, mayonnaise, tomato sauces, processed meats, seasoning blends, etc. and of course prepared mustard. They are used for their flavour contribution and in many cases for the unique functional properties of mustard.

Mustard has been one of the most widely grown and used spices in the world for many centuries