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Brassica juncea, commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. [ 1 ]
White mustard (Sinapis alba) grows wild in North Africa, West Asia, and Mediterranean Europe, and has spread further by long cultivation; brown mustard (Brassica juncea), initially from the foothills of the Himalayas, is grown commercially in India, Canada, the United Kingdom, Denmark, Bangladesh [5] and the United States; black mustard ...
Mustard is a condiment made from the mustard seeds from one of three varieties of mustard plant: Sinapis alba, white mustard (also known as yellow mustard); Brassica juncea, brown mustard; or Brassica nigra, black mustard.
Mustard plant. Dhara Mustard Hybrid-11, otherwise known as DMH - 11, is a genetically modified hybrid variety of the mustard species Brassica juncea.It was developed by Professor Deepak Pental from the University of Delhi, with the aim of reducing India's demand for edible oil imports.
The "triangle of U" diagram, showing the genetic relationships among six species of the genus Brassica. Chromosomes from each of the genomes A, B and C are represented by different colours. The triangle of U (/ uː / OO) is a theory about the evolution and relationships among the six most commonly known members of the plant genus Brassica.
In South Asian cuisine mustard oil or shorsher tel is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like jhaal and paturi. A variety of pickles consisting mainly of mangoes, red chili powder, and powdered mustard seed preserved in mustard oil are popular.
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice , wine, or other liquids, salt, and often other flavorings and spices , to create a ...
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
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