Mustard

Product Description

Technical Specification Mustard

Some Nutritional Facts Of Mustard Seeds 

Mustard seeds, 2.00 tsp, 7.48 grams 35.04 calories

Packing: 25kg, 50Kg, 100Kg woven bag.

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Mustard seeds



Mustard seeds are also known as rapeseeds. Mustard seeds are the smallest seeds of the various mustard plants. The seeds are about 2mm in diameter and come in yellowish with to black. French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the 1400s. Mustard is highly used in a variety of Indian pickles consisting of mangoes and aavalu powdered mustard and it is very popular in South India. 

There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and heat of the mustard is largely determined by seed type, preparation and ingredients. Black seed mustard is generally regarded as the hottest type.

In India, mustard is known both as oil seed as well as spice. Internationally, however, it is more popular as a spice. The genus Brassica consists of over 150 species of annual or biennial herbs several of which are cultivated as oil seed crops like mustard. Other oil seed crops in genus are toria and rapeseed. There are many others, which are cultivated mainly as vegetable like cabbage, collies flower, turnip etc. There are many other, which are being grown as fodder. The mustard seeds of only the above four species have condiment value.

The oil yielding Brassicas that are predominantly cross pollinated, constitute a group about which considerable confusion exists, regarding their identification and nomenclature.

The mustard flour of commerce is a mixture of the flours of two types of mustard seeds; brown or black mustard (nigra) and white mustard (alba). Mustard condimental properties are largely due to the essential principles of these two seeds. The essential principle or volatile oil of the brown mustard is allyl isothiocyanate, while that of white or yellow mustard is acrimyl isothiocyanate. The essential principles are not present as such in the seeds of brown and white mustards but are produced as a result of hydrolysis of their respective glycosides, sinigrin - potassium myronate and sinalbin, by the action of enzyme myrosin, in the presence of moisture under suitable conditions.

We offer a range of Mustard Seeds that is free from hard lumps, impurities & foreign matter and other additives, which is used to enhance flavor and aroma. It comes in two forms with black brown and yellow color seeds. These are widely used in Indian cuisine for making pickle, curry and other dishes. It is exclusively used for yielding oil which is highly nutritive & healthy and is used for preparing vegetables, different dishes and for body message as well.

Physical specifications

Analytical specifications:

• Particle size: 5.0 % maximum on a U. S. #35
• Mesh screen: 95 % through 40
• Moisture: 8.0 % maximum
• Volatile oil trace: 5.0%
• Protein (NX6.25): 25.0 % minimum 27.15 %
• Carbohydrates%: 20.0 % minimum 29.84 %
• Fixed oil: 25.0 % minimum 31.30 %
• Ash: 5.0 % maximum 3.90 %
• Ash Insoluble in HCI: 1.0 % maximum 0.1089%

Standard Plate:

• Count (cfu /g) 25,000 /g maximum 101 /g
• Yeast & Mold (cfu /g) 200 /g maximum < 10 /g
• Coliform (cfu /g) 200 /g maximum < 10 /g
• E-Coli (cfu /g) 10 /g maximum
• Salmonella(cfu /g) Negative
• Sulfites Negative /25g

Shelf Life:

• Shelf life of minimum 6 months in a clean, dry, infestation free warehouse below 75% relative humidity
• Product is light sensitive if package left open
• Should be resealed after opening the pack to ensure product integrity

Uses & Application:
Mustard Seed hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings The unique healing properties of mustard seeds can partly be attributed to their home among the Brassica foods found in the cruciferous plant family.

Nutritional Profile of Mustard Seeds
Mustard seeds are a very good source of selenium and omega-3 fatty acids. They are also a good source of phosphorus, magnesium, manganese, dietary fiber, iron, calcium, protein, niacin and zinc.

Packaging Detail:

We offer four types of packing : 1. Pouches 2. Cotton Bags 3. Jute Bags 4. P.P. Bags.

Delivery Detail : After 15-20 Days of Confirm Order and Payment.

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Mustard Oil



The edible oils of vegetable origin are the most important sources of cooking oil. The country produces nearly 25 million tonnes of such oilseeds out of which mustard alone constitutes 1/4 of the production. Mustard oil is the popular cooking oil in Northen, Central, Eastern and North Eastern Region. Natural unrefined mustard oil extracted through cold process is quite pungent. The consumers of traditional product prefer pungent oil. Till now the extraction of pungent oil could be possible only by Rotary

Ghani due to mustard seed moisture range of 10-12%, low temperature of extraction in wooden bowl wherein the pungent principle - allyl isothiocyanate does not evaporate. However, the expeller made of metallic components and high compression ratio raises the seed temperature upto 80-100C resulting in loss of pungent principles. The "Modern" oil expeller provides high pungency mustard oil by low temperature crushing through incorporation of a water cooled chamber and processing at critical moisture levels of oilseed.
The seeds yield 23 to 33% of the fixed oil. The volatile oil of mustard is obtained in a yield of 0.7 to 1.2% after the hydrolysis of the glucoside sinigrin, by the enzyme myrosin.
Mustard oil for the preparation of volatile oil, the fixed oil is first expressed from the seeds, which are subsequently macerated with tepid warm water for several hours, and steam distilled. The oil obtained is an extremely powerful irritant owing to its volatility and penetrating power, and is responsible for the painful nature of alcohol, or in the Black mustard is ground with white mustard for preparing table mustard and also various medicinal preparations, such as bath mustard, mustard bran and mustard flour. The expressed oil has mild rubefacient properties and is used as a liniment. The technical oil obtained during the preparation of mustard also contains the oil from white mustard seeds. In India seeds of black mustard are used in pickles and curries.
Brassica juncea or Indian mustard is a self fertile species, and is a very variable annual. Its narrow based leaves are not stem clasping like those of toria and sarson. Rai matures later than either. The mustard seeds are rugose, reddish brown and generally smaller.

Specifications

• Description : Obtained by Steam distillation of the fermented pressed cake of Mustard seeds (Brassica nigra L.) .
• Appearance : Colourless to pale yellow, strongly refractive mobile oil, susceptible to darkening on storage.
• Odour: Intensely pungent irritating odour.
• Specific Gravity : 1.008 to 1.022
• Refractive Index : 1.5240 to 1.5340
• Shelf life and Storage : 12 months under the specified storage conditions.  Store preferably in full, tight containers in a cool, dry, place protected from light.
• Handling : Avoid contact with skin and eyes.
• Labelling : The label displays product name, lot number, net weight, gross weight and other information/marks specified by the customer.
• Caution Highly irritant (lachrymatory).Handle with care.
• Allyl Isothiocynate : 95 to 98%
• Microbiology : Free from Microbial contaminants

Cultivation of Mustard
The black mustard seed grows throughout Europe, except in the north eastern parts, also in South Siberia, Asia Minor and Northern Africa, and is naturalized in North and South America. It is largely cultivated in England, Holland, Italy, Germany and elsewhere for the sake of the seed, used partly as a condiment, and partly for its oil. Mustard seeds generally take 3 to 10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.

Mustard grows well in temperature regions. Major producers of mustard seeds include Hungary, Great Britain, India, Canada and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.

Features:

• Safe
• Natural flavor
• No chemicals
• Long shelf life

Packing Specifications :

• Pouch : 500 ml, 1 Ltr.
• PET Bottle : 200 ml, 500 ml, 1 Ltr.
• HDPE Jar : 2 Ltr, 2 Ltr Matka,5 Ltr, 5 Ltr Matka, 15 Ltr, 15 Kg.
• Tin Container : 15 Ltr, 15 Kg.
• 200,10kg steel drums with outer steel drums.