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White Mustard
White mustard (''Sinapis alba'') is an annual plant of the family Brassicaceae. It is sometimes also referred to as ''Brassica alba'' or ''B. hirta''. Grown for its seeds, used to make the condiment mustard, as fodder crop, or as a green manure, it is now widespread worldwide, although it probably originated in the Mediterranean region. Description White mustard is an annual, growing to high with stalkless pinnate leaves, similar to ''Sinapis arvensis''. Distribution Most common in Europe, North Africa, the Middle East and Central Asia, it can be found worldwide. It has been found as far north as Greenland, and naturalized throughout Great Britain and Ireland. Culinary uses The yellow flowers of the plant produce glabrous or sparsely bristled seed pods. Each fruit (silique) contains roughly a half dozen seeds. The plants are harvested for their seeds just prior to the seed pods becoming ripe and bursting open (dehiscing). White mustard seeds are hard spheroid seeds, usually ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (; 23 May 1707 – 10 January 1778), also known after his ennoblement in 1761 as Carl von Linné Blunt (2004), p. 171. (), was a Swedish botanist, zoologist, taxonomist, and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was born in Råshult, the countryside of Småland, in southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he continued to co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinalbin
Sinalbin is a glucosinolate found in the seeds of white mustard, '' Sinapis alba'', and in many wild plant species. In contrast to mustard from black mustard (''Brassica nigra'') seeds which contain sinigrin, mustard from white mustard seeds has only a weakly pungent taste. Sinalbin is metabolised to form the mustard oil 4-hydroxybenzyl isothiocyanate by the enzyme myrosinase. The less sharp taste of white mustard is because 4-hydroxybenzyl isothiocyanate is unstable and degrades to 4-hydroxybenzyl alcohol and a thiocyanate ion Thiocyanate (also known as rhodanide) is the anion . It is the conjugate base of thiocyanic acid. Common derivatives include the colourless salts potassium thiocyanate and sodium thiocyanate. Mercury(II) thiocyanate was formerly used in pyrot ..., which are not pungent. The half-life of the isothiocyanate depends on the pH of the solution – the longest time is 321 minutes at pH 3, and the shortest is 6 minutes at pH 6.5. Glucobrassicin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spices
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example turmeric, and often must be purchased in ground form. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (''Brassica nigra''), brown mustard ('' B. juncea''), or white mustard ('' Sinapis alba''). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. Regional use Mustard seeds are used as a spice in the South Asia. The seeds are usually fried until they pop. The leaves are also stir-fried and eaten as a vegetable. Mustard oil is used for body massage during extreme winters, as it is thought to keep the body warm. 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 m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Plant
The mustard plant is any one of several plant species in the genera '' Brassica'' and ''Sinapis'' in the family Brassicaceae (the mustard family). Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have begun 6,000 years ago. History Although some varieties of mustard plants were well-established crops in Hellenistic and Roman times, Zohary and Hopf note, "There are almost no archeological records available for any of these crops." Wild forms of mustard and its relatives, the radish and turnip, can be found over West Asia and Europe, suggesting their domestication took place somewhere in that area. However, Zohary and Hopf conclude: "Suggestions as to the origins of these plants are n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Beets
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Sucros ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heterodera Schachtii
''Heterodera schachtii'', the beet cyst eelworm or sugarbeet nematode, is a plant pathogenic nematode. It infects more than 200 different plants including economically important crops such as sugar beets, cabbage, broccoli, and radish. ''H. schachtii'' is found worldwide. Affected plants are marked by stunted growth, wilting, yellowing, decreased yields, and death. While there are many methods of control, crop rotation Crop rotation is the practice of growing a series of different types of crops in the same area across a sequence of growing seasons. It reduces reliance on one set of nutrients, pest and weed pressure, and the probability of developing resistant ... with non-susceptible plants is preferred. Discovery In the early 1800s, "beet fatigue" was used to describe the decreased sugar beet yields which occurred after repeated planting on the same field. At first, this decrease was believed to be the result of nutrient depletion, but in 1859 the botanist H. Schacht di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Mustard
''Brassica nigra'', or black mustard, is an annual plant cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. It is native to tropical regions of North Africa, temperate regions of Europe, and parts of Asia. Description It is an upright plant, with large stalked leaves. They are covered with hairs or bristles at the base, but on the stem smoother. It can reach up to tall in moist fertile soil. It blooms in summer, from May (in the UK) onwards. The flowers have four yellow petals, which are twice as long as the sepals. Each stem has around four flowers at the top, forming a ring around the stem. Later, the plant forms long seed pods, that contain four rounded seeds. Taxonomy It was formally described by Karl Koch in "Deutschl. Fl." (or Deutschlands Flora) ed.3 on page 713 in 1833. This was based on a description by the Swedish botanist Carl Linnaeus. The Latin specific epithet ''nigra'' is derived from the Latin word for black. This is due ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volatile Oil
An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove. An essential oil is essential in the sense that it contains the essence of the plant's fragrance—the characteristic fragrance of the plant from which it is derived. The term "essential" used here does ''not'' mean indispensable or usable by the human body, as with the terms essential amino acid or essential fatty acid, which are so called because they are nutritionally required by a living organism. Essential oils are generally extracted by distillation, often by using steam. Other processes include expression, solvent extraction, '' sfumatura'', absolute oil extraction, resin tapping, wax embedding, and cold pressing. They are used in perfumes, cosmetics, soaps, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycoside
In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. These can be activated by enzyme hydrolysis, which causes the sugar part to be broken off, making the chemical available for use. Many such plant glycosides are used as medications. Several species of '' Heliconius'' butterfly are capable of incorporating these plant compounds as a form of chemical defense against predators. In animals and humans, poisons are often bound to sugar molecules as part of their elimination from the body. In formal terms, a glycoside is any molecule in which a sugar group is bonded through its anomeric carbon to another group via a glycosidic bond. Glycosides can be linked by an O- (an '' O-glycoside''), N- (a '' glycosylamine''), S-(a '' thioglycoside''), or C- (a ''C-glycoside'') glycosidic bond. According ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinapis Seeds
''Sinapis'' is a genus of plants in the family Brassicaceae. , six species are recognised by ''The Plant List'': *'' Sinapis alba'' L. – white mustard, formerly ''Brassica alba'' *'' Sinapis allionii'' Jacq. *''Sinapis arvensis ''Sinapis arvensis'', the charlock mustard, field mustard, wild mustard, or charlock, is an annual or winter annual plant of the genus ''Sinapis'' in the family Brassicaceae. It is found in the fields of North Africa, Asia and Europe. ''Pieris r ...'' L. — charlock mustard, field mustard, wild mustard, charlock *'' Sinapis circinata'' Desf. *'' Sinapis flexuosa'' Poir. *'' Sinapis pubescens'' L. References External links * Brassicaceae Brassicaceae genera {{Brassicales-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
