MUSTARD SEED.
Khardal,. . . AHAB. Sirshaff, . . PERS.
Kung-nyen, . Bent. Sirsun, Rajika, . SANsK. Kadi-tsai, . . . CHIN. Gan-aba,. . . . SINGH.
Sarson, Rai, . . HIND. Kadughu, . . . Thu. Sawi, Sasavi, . MALAY. Avalu, . . . . TEL.
Mustard is from the two Latin words, 3Iusturn and Ardens, and is in varied forms in Euro pean tongues. Black mustard is indigenous in almost every part of Europe and S. Asia ; its seeds are small and roundish. A mustard seed was the Buddhist unit of long measure. Mustard seed is used as a condiment. The seeds are crushed between rollers, and then pounded in mortars and sifted. The residue in the sieve is called dressings or siftings ; what passes through by a second sifting yields pure flour of mustard ; by pressure, the dressings yield a fixed oil, which is used for mixing with rape and other oils. Immense quantities of wheaten flour are employed iu the adulteration of mustard.
Mustard oil is expressed in various parts of India from the seeds of different species of Sinapis, especially from the black mustard seed. S. glauca, S. bichotoma, S. toria, S. racemosa, and S. juncea are also extensively cultivated in the east for their oil, and S. alba, S. arvensis, S. nigra are also grown. The oil is used in most parts of India in cookery, and is considered superior to all other oils for anointing the body, which it is supposed to invigorate. The seeds of the S. alba yield by expression 36 per cent. of a bright yellow, pleasant-tasted, edible oil, having a strong smell and slight taste of mustard. The seeds of S. nigra yield only 28 per cent. of an oil in all respects similar to the above.