Indian Spices :

 
Indian Spices
       
  Fennel / Aniseed (Saunf)   Fenugreek (Methi)   Mustard (Peeli Sarson)   Bishop's Weed (Ajwain)
  Black Pepper (Kali Mirch)   Chilly (Lal Mirch)   Coriander (Dhaniya)   Celery / Kalonji (Kala Jeera)
  Poppy (Post dana / Khuskhus)   Cumin seed (Jeera)   Red Mustard   Psyllium Husk (Bhusi)
   
 
Mustard (Peeli Sarson)
   
 
Hindi Name
:
Peeli Sarson
 
 
Botanical name
:

Brassica juncea (L.)

 
 
Family name           
:
Czern. & Coss. Brassicaceae
 
 
Commercial part
:
Seed
Name in International Languages
     
Spanish Name
:
Mostaza
French Name
:
Moutarde
Italian name
:
Senape
Chinese Name
:
Chieh
German Name   
:
Senfsaat
Japanese Name
:
Shiro Karashi
Swedish Name
:
Senap
Russian Name
:
Gorchitsa 
ArabicName
:
Khardal
Dutch Name
:
Mosterd
 

Mustard is cultivated in most temperate climates. It is also now grown in certain tropical and sub-tropical regions as a cold-weather crop. Mustard is an erect, multi-branched herbaceous plant that is indigenous to the Mediterranean and Southern Europe.

Mustard, usually used in seed, paste or powdered form is a known spice since ages. This spice was used as a medicinal plant by Pythagoras and Hippocrates, whilst the Romans ground the seeds with wine to produce a sauce not dissimilar to today's mustard. In Denmark and India, it's believed that spreading mustard seeds around the exterior of the home will keep out evil spirits. The ancient Chinese considered mustard an aphrodisiac.

     
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