mustard

" Mustard is the annual plant which is deep-rooted with slender taproots and erect stiff stems. The main species are B. juncea, B. nigra and S. alba (old syn. B. hirta). The most interesting usage of these species is for the production of their seeds as spice items, especially for the manufacture of condiments. The North American prairie provinces annually average 170,000-200,000 ha of mustard cropping for condiment purposes, producing some 140,000 tons with an export value of $US 38-40 million. Yields are of the order of 1200-1500kg/ha of B. juncea and 600-950 kg/ha of S. alba. Growth of demand for mustard seeds for condiment manufacture has been sustained at 3-4 ％ annually over many years. A part of this is into condiment products, but also the flour of S. alba is a valuable food ingredient, in sauces, ketchups and mayonnaises, where in addition to flavour, colour and mild preservative action it also acts as an emulsifying agent and stabiliser. There is growing demand also for flour, crushed or ground seed of S. alba in which the enzyme myrosinase has been inactivated as a taste-free inclusion in other prepared foods and especially as an additional source of protein (30％) in products of the processed meat industry in North America."