Mustard Leaf price

Mustard Leaf

The plant is also called "white mustard" or "green mustard" to distinguish it from black mustard ("Brassica nigra"), which is a powder prepared from the black seeds of a closely related plant, brown Indian mustard ("Brassica juncea"). The seeds are small, round, and yellowish. They are sharp-tasting, partly because they contain oil. Because of the sharp flavor, they are sometimes mixed with milder-tasting brown mustard seeds for seasoning purposes. Mustard greens are often prepared as a potherb by simmering them in water and fat (oil, butter, or bacon grease). They can be used to make Mustard green soup. Mustard seeds can be used as a spice for meat and many other foods, such as pickles. They are also one of the ingredients in American-style prepared mustard. In Eastern India, it is commonly called "sorrel" and is used to make curries. The leaves of this plant are usually cut up to use as an ingredient in preparing various curries. Although the world's most commonly known use of mustard is as a condiment, it can also be used as a natural treatment for arthritis and muscle pain caused by overexertion. Mustard is also an ingredient in several sauces, such as honey mustard. Mustard seed pods are often used to produce the yellow color characteristic of many types of American mustards. The whole seeds are ground to make different kinds of prepared mustards. Brown and black seeds can be ground and mixed with water, wine, vinegar, or other liquids to make the various types of mustard. Mustard plants are thin herbaceous herbs with yellow flowers. The leaves of the plant are toothed, lobed, and occasionally have the larger terminal lobes. Plants can reach 16 cm (6.3 in) in length. The yellow flowers grow in spike-like clusters of 2–12 flowers and individual flowers are 8 mm (0.3 in) in diameter. The plant is also called "white mustard" or "green mustard" to distinguish it from black mustard ("Brassica nigra"), which is a powder prepared from the black seeds of a closely related plant, brown Indian mustard ("Brassica juncea"). The seeds are small, round, and yellowish. They are sharp-tasting, partly because they contain oil. Because of the sharp flavor, they are sometimes mixed with milder-tasting brown mustard seeds for seasoning purposes. Mustard greens are often prepared as a potherb by simmering them in water and fat (oil, butter, or bacon grease). They can be used to make Mustard green soup.

Global mustard leaf production

Mustard leaf is a popular vegetable in many parts of the world and its production is widespread. In 2016, global production of mustard leaf was estimated at 1.6 million tonnes, with India and Pakistan accounting for the largest share of production (58% and 30%, respectively). Other major producers include Nepal, Bangladesh, and China. Mustard leaf is a popular ingredient in many dishes, such as curries and salads. It has a strong flavor and is often used as a spice or condiment. In India, the mustard leaf is commonly used in pickles, while in Nepal it is often used to make a traditional dish called Gundruk. Mustard leaf is a good source of vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. It is also a good source of antioxidants. Mustard leaf has been shown to have anti-cancer properties and may help protect against heart disease and other chronic diseases. The global production of the mustard leaf is expected to continue to grow in the coming years, driven by growing demand from Asia. India is expected to remain the largest producer of mustard leaves, followed by Pakistan and Bangladesh. China is also expected to see significant growth in mustard leaf production in the future.