SINAPIS, Mustard.
Khardal,. . ARAB., HEB. TlanriCa, . . . SANER. Moung ngyin, . . BURL Surai-bij, . . .
Napu,. . . . . GR. SIN011.
Sartion, Its; . . Hiso.1 Kadagboo, . . TAN, Sarshuf, . . . PxRs. Avaloo, . . . . TEL. Itajika, Sarshapa, SANS.K.
The Sinapis genus of plants belongs to the natural order Cruciferre. There are 40 or 50 species. S. alba and S. nigra, the white and black mustard, are best known in Europe. Five or six species are cultivated in all parts of India for the sake of the vabiable oil their seeds yield. Those most frequently- seen are S. glauca, toria, racemosa, ramosa, dichotoma, and juncea.
Sinapis alba, white mustard.
Hu-kai,I'eh-lui, . ems. Safol rai, . . . Htsn.
I White mustard is a native of most countries in the south of Europe. It is cultivated, and when young is eaten as a salad. The seeds 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, but in all respects similar to the above. The oil of this species is used in India in cookery, and is con sidered superior to all other oils for anointing the body, which it is supposed to invigorate. In medicine it is sometimes given internally, but is more frequently applied as a rubefacient. The best flour of mustard is prepared by crushing the seeds of both black and white mustard between rollers, and then pounding them in mortars, when they are twice sifted to yield pure flour of mustard. Two bushels of black and three of
white seed yield, when ground, 145 lbs. of flour ; which, to diminish the pungency and improve the colour, is mixed with 56 lbs. of wheat flour and 2 lbs. of turmeric; and the acrimony is restored without the pungency, by the addition of a pound of (capsicum) chilli pods, aud half a pound of ginger. • Sinapis dithotoma, Roxb.
Tha-ba-rnee, . BURN. Suhota, Sighta, . HIND.
Toreea,Kali surson, HIND.
Cultivated in British India. Much prized for its oil.
Sinapis eruea, Taramira, HIND. a kind of mustard, tt ith a red seed somewhat elongate. The oil it produces is used as food and for burning, and as a medicine for cattle and horses. It is called • assu ' in Panjabi.
Sinapis glauca, Cleghorn, is found in the Sutlej valley between Rampur and Sungnam at eleva tions up to 11,000 feet, and is much cultivated. Several species of Sinapis are grown in the N.W. Himalaya as salads and condiments.
Sinapis juncea.
Khardel, Kubbr, . ARAB. . . . . CHIN.
Sinapis juncea and S. ramosa are not sown together, but each is cultivated as a mixed crop, with either grain, barley, wheat, or peas.—Cleg horn's Panjab Reports, p. 68.