Brown mustard (Brassica juncea)

Commonly known as mustard, Brassica juncea is a highly variable species, has been cultivated for centuries as a vegetable and oil plant and is also widespread weed.

It is also known as Indian or oriental mustard. Brown mustard has been cultivated in Asia and Europe for thousands years for its leaves and seeds. Wild forms of Brassica juncea have been found in the Near East and is southern Iran.

In Asia brown mustard leaves are used in pickles or offered as frozen or canned vegetables. Sprouted seeds are used as a garnish or to add a spicy note to salads.

It is also used as forage and medicinally. The mustard is used as an oil, vegetable and condiment corp. The oil extracted from seeds is used as an external stimulant application in chest affections especially of children. 

Brassica juncea mustard is one of the two main species used for condiment mustard production worldwide, along with Sinapis alba – white mustard or yellow mustard.

Brassica juncea has replaced Brassica nigra as the main source of commercial mustard seed. Its mustard is spicier than yellow type made from Brassica nigra.
Brown mustard (Brassica juncea)