Brown Mustard Seeds

Brown Mustard Seeds

  • Brassica juncea
  • 12075010
  • globular shape, finely pitted, dark yellow in colour.
  • -
Grade Origin Download
Canada
TDS MSDS
USA
TDS MSDS
India
TDS MSDS

Application

Mustard seeds come from the mustard plant that belongs to the mustard family of plants Brassicaceae (Cruciferae). There are two varieties of mustard, the white or yellow mustard (Sinapis alba) and the brown or Indian mustard (Brassica juncea). Mustard seeds, both white and brown have a nearly globular shape, finely pitted, odourless when whole, and have a pungent tasting. White mustard seeds have a light yellow in colour, while brown mustard seeds have a darker yellow in colour. Based on the application mustard seeds are distributed in three forms: seeds, dry powder, and paste. The application of mustard seeds is mainly for  cooking purposes. However for brown mustard, it is usually used as a source for the vegetable oil industry.

 

Manufacturing Process

Mustard seeds are harvested when 75% of the pods become golden yellow in colour and the seeds have a 25% of moisture content. Mustard pods are harvested mechanically and gradually, started from the lowest pods. The harvested mustard through a process called swathing. In this process, harvested pods are heaped and dried under the sun for 4 to 5 days to attain 12% to 13% of moisture level and achieve uniform maturation of seeds. After that, mustard seeds are threshed, winnowed, and sieved to clean the seeds. After mustard seeds moisture content reaches 8%, seeds are then packaged in gunny or cotton bags and stored under open storage conditions, or distributed widely.

Grades

Canada is one of the major mustard seeds producer. Thus, the grade of mustard seeds are:

No. 1 Canada

Reasonably well-matured, sweet, good natural colour

Contrasting classes      : 0.5% max.

Total damage  : 1.5% max.

Admixture       : 1% max.

Total defects   : 0.3% max.

Total other foreign material    : 0.3% max.

No. 2 Canada

Fairly well-matured, sweet, reasonably good colour

Contrasting classes      : 2% max.

Total damage  : 3% max.

Admixture       : 1% max.

Total defects   : 0.5% max.

Total other foreign material    : 0.3% max.

No. 3 Canada

May have the natural odour associated with low quality seed, not any odour that would indicate serious deterioration

Contrasting classes                  : 5% max.

Total damage                          : 5% max.

Admixture                               : 1% max.

Total defects                           : 0.7% max.

Total other foreign material    : 0.3% max.

No. 4 Canada

May have the natural odour associated with low quality seed, not any odour that would indicate serious deterioration

Contrasting classes                  : 10% max.

Total damage                          : 10% max.

Admixture                               : 1% max.

Total defects                           : 3% max.

Total other foreign material    : 0.3% max.

White or yellow mustard seeds are usually distributed in three types of forms: seeds, dry powder, and paste. The application of white or yellow mustard seeds are mainly for cooking purposes, such as one of the ingredient in mayonnaise sauce, salad dressings, and for the production of mustard sauce. While brown mustard is used as a source of vegetable oil production.

 

Categorization

Mustard seeds are categorized as premium seeds, based on its distribution forms.

 

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