White mustard seeds (right) compared withrice seeds (left)
White mustard (Sinapis alba), also calledyellow mustard, is anannual plant of thecabbage family. It is sometimes also referred to asBrassica alba orB. hirta. It is native to theMediterranean region,Europe andAsia Tropical[2][3], but is now widespread worldwide. Grown for its seeds, it is used to make the condimentmustard, as a fodder crop, or as agreen manure.
White mustard is an annual, growing to 70 centimetres (28 in) high with stalkless pinnate leaves, similar toSinapis arvensis. Futhermore it grows relatively fast, faster than other plants in its species such as indian mustard or more commonly known asBrassica junecea[4] The yellow flowers ofS.alba contain 4 petals per flower and 4 alternating sepals. In addition, their pods are approximately 2.0–4.2 cm long.[5]
Sinapis alba is a long day plant,[6] which means they flower when the amount of light received exceeds their critical photoperiod. Pollen fromS. alba is able to be dispersed through wind and insect pollinators, such as wild bees, bumblebees, and flower flies.[7] Additionally, white mustard is an obligate outcrossing species,[8] that is, white mustard isself-incompatible and cannot self-fertilize.[9]
White mustard is one of the species originally described and named byCarl Linnaeus in his 1753 bookSpecies Plantarum using the nameSinapis alba. This name continues to be accepted placing it in genusSinapis in the familyBrassicaceae.[1]
Most common in Europe, North Africa, the Middle East and Central Asia, it can be found worldwide. It has been found as far north as Greenland,[11] and naturalized throughout theBritish Isles.[12]
The yellow flowers of the plant produce glabrous or sparsely bristled seed pods. Each fruit (silique) contains roughly a half dozen seeds. The plants are harvested for their seeds just prior to the seed pods becoming ripe and bursting open (dehiscing).
White mustard seeds are hard spheroid seeds, usually around 1.0 to 1.5 mm (0.039 to 0.059 in) in diameter,[13] with a color ranging from beige or yellow to light brown. They can be used whole for pickling or toasted for use in dishes. When ground and mixed with other ingredients, a paste or more standardcondiment can be produced.Sinapis alba is used to make the commonplace yellow table mustard, with additional yellow coloring provided byturmeric in some formulations.
The seeds containsinalbin, which is athioglycoside responsible for their pungent taste. InS. alba, the glucosinolate sinalbin is broken down by enzymes like myrosinase, resulting in the formation of 'white principles'. These white principles consist ofp-hydroxy benzyl isothiocyanate andp-hydroxy benzylamine.[14] White mustard has fewervolatile oils thanblack mustard seeds, and the flavor is considered to be milder.[15][16]
In Greece, the plant's leaves are eaten during the winter, before it blooms. Greeks call itvrouves (βρούβα) orlapsana (λαψάνα). In the wine country of California (Napa and Sonoma Counties), the blooming season of this plant (February–March) is celebrated with the Mustard Festival.[17]
White mustard is commonly used as a cover andgreen manure crop in Europe (between the UK and Ukraine).
A large number of varieties exist,[18][19] mainly differing in lateness of flowering and resistance against white beet-cyst nematode (Heterodera schachtii). Farmers generally prefer late-flowering varieties that do not produce seeds which may develop into weeds in the subsequent year's crop rotation. Early vigor is important to cover the soil quickly to suppress weeds and protect the soil against erosion. In rotations withsugar beets, suppression of the sugar beet nematode (SBCN) is an important trait. Since white mustard is a SBCN-resistant crop, it is able to reduce nematode populations by preventing growth of young nematodes.[20]
Additionally, white mustard can be used in biodiesel production as feedstock and is used as alternative fuel. More applications of white mustard include being used as a binding agent in meat processing, a lubricant for lighting, and in traditional medicine for its antiviral properties.[21]
^Beesley, S. and Wilde, J. 1997.Urban Flora of Belfast. The Institute of Irish Studies and The Queen's University of Belfast.ISBN0-85389-695-X.
^Clapham, A.R., Tutin, T.G. and Warburg, E.F. 1968Excursion Flora of the British Isles. Cambridge University Press.ISBN0-521-04656-4
^Balke, D. (2000). "Rapid aqueous extraction of mucilage from whole white mustard seed".Food Research International.33 (5):347–356.doi:10.1016/S0963-9969(00)00055-7.
^Peter, K. V., ed. (2012).Handbook of herbs and spices. Vol. 2. Woodhead Publishing series in food science, technology and nutrition. Vol. 2 (2 ed.). Oxford: Woodhead Publ.ISBN978-0-85709-568-8.
^Tan, S. H. (2011). "Extraction and residual antinutritional components in protein fractions of Sinapis alba and Brassica napus oil-free meals".17th Australian Research Assembly on Brassicas (ARAB). Wagga Wagga, NSW: 107.
^Garland, S. (1993).The Complete Book of Herbs & Spices: An Illustrated Guide to Growing and Using Culinary, Aromatic, Cosmetic and Medicinal Plants. Frances Lincoln Limited, Rydalmere, NSW, Australia.ISBN978-0340584699.
.jpg)