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Originally, mustard is not a plant but it is considered as a condiment. The mustard is like a savor, vinegar or zing, which is mostly used to provide taste to the food material. Several kind of mustard species are found in the nature. These mustard species are categorized in white mustard, black mustard, brown mustard. The shape of the seeds of the white mustard is round in shape. These mustard seeds are light brown and straw color. Before selling these kinds of mustards, the exterior skin, which is light in color, is removed from the mustard. The white mustard possesses the mild kind of flavor and contains the high level of preserving qualities. That makes the white mustards the first option for pickling. The next type of the mustard like black mustard is a round shape stiff seed. It possesses the color, which gets varies from gloomy brown to black. As compare to the white mustard, the black mustard is smaller than white mustard. It is more spicy than the white type of mustard. Both the black and brown variety of mustard is identical in size. The brown mustard possesses the color, which gets varies from glow to murky brown. The spiciness of the brown mustard is stronger than white mustard and it is less pungent than the black mustard. The seeds of the brown mustard do not contain any kind of fragrance. The taste of the brown mustard is spiky and sizzling. The plants that grow-up from their leaves are the member of the mustard family. Such plants include arugula, various kinds of Oriental greens and mustard greens. The white color seeds of mustard are largely used for pickling zing and it is used in the flavor mixing while cooking the foods like meat and various kinds of seafood. The white mustard is used in Sauerkraut and marinades which adds sharp taste. Mostly in India, these mustard seeds are firstly fried in the ghee until that gets cracking, brown color. Therefore, that fried ness generates a mild type wacky taste to Indian recipes. Therefore, such kind of fried white mustard seeds are useful to embellish and flavor the traditional Indian recipes like pickles of various fruits like mangoes, chills and lime. For cooking various types of curry powders and pastes, the crushing of brown mustard, seeds are crushed with other flavors. The special material like B. juncea is used for making the mustard oil for generating the spicy oil, which is largely used in the India like ghee. The powder of the mustard plays a role of the emulsifier for making covering of mayonnaise and salad. The crushed powder of the mustard also plays the significant role for providing taste to the sauces of barbecue. It provides taste to the beans that are baked. We taste the spicy taste of the dishes of meat, eggs, which are deviled, succotash and beets only because of crushed mustard. It is believed that in the ancient history, for removing the oily, nasty smell of meat, the mustard seeds were chewed by the Romans. They chewed these seeds by crushing and mixing them with grape juice. Muna wa Wanjiru Has Been Researching and Reporting on Mustard for Years. For More Information on Mustard, Visit His Site at Mustard I Will Also Highly Appreciate Your Views On Mustard At My Blog here Mustard
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