Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Flowers are small, with 4 petals, cruciform. Seeds are 1.5-3mm.

Red Mustard prefers loamy or clayey loam soil. It is grown as rabbi crop in North India. It is raised during rainy season from July to November in South India.

The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries.

Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour.