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Black mustard Details & Specifications |
| Useful
Link |
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| Botanical Name |
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Brassica nigra Linn. |
| English Name |
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Black mustard |
| Hindi Name |
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Rae |
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| CATEGORY |
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Stimulant |
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| SOURCE |
| Part used |
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State of the part used |
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Seeds |
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N/A |
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N/A |
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| FAMILY |
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Cruciferae |
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| GEOGRAPHICAL SOURCE |
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The plant is indigenous to India and is found in following countries:-
Afghanistan
England
Europe
Germany
Holland
India
Italy
North and South America
Northern Africa
South Siberia
TibetAsia
The Black Mustard grows throughout Europe, India, South Siberia, Afghanistan, Tibet, Northern Africa, North and South America. It is largely cultivated in England, Holland, Italy, India, Germany and elsewhere for the sake of the seed used partly as a condiment and partly for its oil.
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| IDENTIFICATION |
| Organoleptic characteristics |
| Colour |
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| Odour |
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Seeds is odourless and the oil has intensely penetrating odour |
| Taste |
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Acrid |
| Size |
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It is an erect annual plant 3 feet or more in height with small flowers |
| Physical
Standards |
| Total Ash |
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N/A |
| Moisture |
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Not more then 8.5% |
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| CHEMICAL CONSTITUENTS |
| Major |
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Major chemical constituents responsible for physicochemical and therapeutic action of the herb are :-
Fatty oil (30%)
Glycoside – sinigrin
Enzyme – myrosinase
Sulphur
Oleic acid
Stearic acid
Erucic acid
Brassic acid
Behenic acids
Volatile oil
Allyl isothiocyanate
/p>
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| Minor |
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The drug contains various minor chemical constituents however no specific contents have been identified yet. |
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| CULTIVATION |
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The climatic conditions suitable for cultivation of
Mustard is sown in spring either broadcast or in drills a foot or more apart, and ripens towards the end of summer. The seed is threshed out and dried on trays by gentle artificial heat. The crop is very liable to injury from wet. It is grown on rich alluvial soil. Before grinding, the husk is usually removed and the seeds are then passed between rollers and afterwards reduced to powder in a mortar. Mustard seeds must be dried in a well ventilated place and closely watched because they are liable to fungus attack. When dried they are odourless but taste sharp and burning
this herb are :- |
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| STORAGE |
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To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions:-
Air tight containers
Protection from moistu
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