Mustard is a specialty grain crop that grows well in cool climates.
It is native to the temperate regions of Europe and was one of the first domesticated crops. It has spread worldwide.
It is used as a pickling spice and as a condiment. Mustard flour is an excellent emulsifier and is added to salad dressing, mayonnaise and processed meats. Some varieties of mustard seed:

  • Yellow (brassica hirta): Gisilba, Kirby, Ochre and Tilney
  • Oriental (Brassica juncea):Domo, Cutless, Forge and Lethbridge 22
  • Brown (Brassica juncea): Blaze and Common Brown

Worldwide production is over 300000 tonnes.
There are six commercial mustard flour mills in the world. Two are in Grand Forks, North Dakota, and the others are in Berlin, Wisconsin; Springfield, Missouri; Hamilton, Ontario; and Norwich, United Kingdom.

Mus"tard (?), n. [OF. moustarde, F. moutarde, fr. L. mustum must, -- mustard was prepared for use by being mixed with must. See Must, n.]

1. Bot.

The name of several cruciferous plants of the genus Brassica (formerly Sinapis), as white mustard (B. alba), black mustard (B. Nigra), wild mustard or charlock (B. Sinapistrum).

⇒ There are also many herbs of the same family which are called mustard, and have more or less of the flavor of the true mustard; as, bowyer's mustard (Lepidium ruderale); hedge mustard (Sisymbrium officinale); Mithridate mustard (Thlaspi arvense); tower mustard (Arabis perfoliata); treacle mustard (Erysimum cheiranthoides).

2.

A powder or a paste made from the seeds of black or white mustard, used as a condiment and a rubefacient. Taken internally it is stimulant and diuretic, and in large doses is emetic.

Mustard oil Chem., a substance obtained from mustard, as a transparent, volatile and intensely pungent oil. The name is also extended to a number of analogous compounds produced either naturally or artificially.

 

© Webster 1913.

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