Scintific Name: Brassica nigra
Chromosome no. : 2n=22
Origin: Egypt
Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent in Indian cooking. Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour. In different region it is called as different name such as in Hindi : Rai, Banarasi rai, Kalee sarson, Gujarati : Rai, Kannada : Sasave, Kashmiri : Aasur, Sorisa, Malayalam : Kaduku, Punjabi : Rai, Banarasi rai, Kalee sarson Sanskrit : Asuri, Bimbata Tamil : Kadugo Telugu : Avalu.
| Time Of Sowing | September To November |
|---|---|
| Seed Rate Per Acre | 4 To 5 Kg. |
| Day Of Maturity | 110 To 120 Days |
| Plant Height | 4 To 5 Feet |
| Grain Colour | Brown Colour |
| Grain Per Pod | 16 To 18 Grain |
| Yield Per Acre (Approx.) | 800 To 1000 Kgs. |
| Speciality | High Yielding Variety And Early Maturity |
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