black mustard


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black mus·tard

the dried ripe seed of Brassica nigra or of B. juncea; it is the source of allyl isothiocyanate; it contains sinigrin (potassium myronate); myrosin; sinapine sulfocyanate; erucic, behenic, and synapolic acids; and fixed oil; a prompt emetic, a rubefacient, and a condiment.
An annual herb, the seeds and leaves of which contain a glycoside—sinigrin—and an enzyme—myrosin—which on contact with water digests sinigrin, yielding allyl isothiocyanate—mustard oil; mustard is antibacterial, antifungal, antitussive, expectorant, and has been used as a circulatory tonic, and for rheumatic complaints

black mustard,

n Latin name:
Brassica negra, Brassica alba; part used: seeds; uses: emetic, diuretic, soothe skin irritation, homeopathic treatment of upper respiratory and gastro-intestinal conditions; precautions: individuals with renal disorders, gastrointestinal disorders, skin irritation, contact dermatitis. Also known as
brown mustard, California rape, charlock, Chinese mustard, Indian mustard, white mustard, and
wild mustard.

black mustard

sinapisnigra.
References in periodicals archive ?
It has also been observed that extracts of black mustard leaves and stems on root growth of barley had a strong deterrent effect due to chemical compounds released in to the soil from black mustard.
We have the Spanish to thank for bringing mustard to the Americas, and Father Junipero Serra, specifically, for scattering black mustard seeds along the trails between Californian monasteries in 1768.
Lasan's Tiger Prawns with Spinach Ingredients: 600g fresh tiger prawns (peeled) 300g baby leaf spinach 50ml mustard oil 5 cloves of garlic (finely chopped) 1' onions (finely chopped) 1 green chilli (split in half) ' tsp black mustard seed ' tsp coriander seed salt to taste ' tsp turmeric 1 tsp chilli powder 1 tsp coriander powder 4 tbsp chopped tomato squeeze of lemon juice handful of fresh coriander finely chopped Method: Heat mustard oil in a heavy based pan and add the mustard seed.
Western Indian--Western Indian Cuisine is rich with flavor enhancing spices such as curry leaves and black mustard seeds, along with turmeric and asafetida, which are shared among all regions of India and are considered to have tremendous medicinal qualities.
The plant, brassica, was given the common name "mustard" after the condiment, and there are three most common types: White (or yellow) mustard, brassica alba, the mildest of the three is most common in American ballpark-style mustards; brown mustard, brassica juncea, from which strong Dijon mustard is made; and black mustard, brassica nigra, the strongest variety, found most often in India and the Middle East.
Lankau and Strauss focused on black mustard plants.
The most important spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric, fenugreek, ginger, coriander and as afoetida (hing).
The black mustard plant had the smallest seed of any plant then cultivated, and Jesus contrasts this tiniest of beginnings with a full-grown tree.
EMEKA AMIAGOLU'S RECENT NOVEL Black Mustard Seed is a meditation on postcolonial nation-building in Nigeria in the aftermath of civil war.
Cumin, coriander; chervil, sage, asafetida, caraway seeds, garlic, nutmeg, cinnamon, vanilla, sea, salt, kosher salt, pepper; dill, Italian parsley, allspice, clove, baking powder, baking soda, cilantro, lavender, paprika, basil, rosemary, thyme, cocoa, ginger, brown sugar, sesame seeds, poppy seeds, turmeric, black mustard seeds, tamarind, garam masala, pumpkin seeds, honey.
1/4 tbsp artificial sweetener 1 tsp each of garam masala and cumin 8 tbsp finely chopped coriander 2 red chillies, deseeded and finely 2 level tsp tamarind paste* 200ml reduced fat coconut milk salt Low-calorie cooking spray 2 garlic cloves, peeled and thinly sliced 2 tsp cumin seeds 1 tsp each of black mustard seeds and crushed coriander seeds 12-15 fresh curry leaves 740g salmon fillet, skinned and cut into bite-sized pieces 2 level tbsp tomato puree medium-low.
Low-calorie cooking spray 2 garlic cloves, peeled and thinly sliced 2 tsp cumin seeds 1 tsp each of black mustard seeds and crushed coriander seeds 12-15 fresh curry leaves 740g salmon fillet, skinned and cut into bite-sized pieces 2 level tbsp tomato puree 1/4 tbsp artificial sweetener 1 tsp each of garam masala and ground cumin 8 tbsp finely chopped coriander 2 red chillies, deseeded and finely sliced 2 level tsp tamarind paste* 200ml reduced fat coconut milk salt 1 Spray a large saucepan with low-calorie cooking spray and place over a medium heat.