Mustard is an erect, multi branched herbaceous plant, which is classified into three varieties including black, white, and brown. Black variety is commonly cultivated in India.
The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Flowers are small, yellow with four petals, cruciform. Seeds are about 1.5-3 mm.
The pods of black mustard are cylindrical, smaller, and globular dark brown seeds. The white mustard pods are rough and filled with yellowish seeds. Indian mustard seeds are small, spherical and reddish brown. Its proliferation is by seeds.
Mustard is used as a flavoring agent in Indian cooking. Major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves and whole mustard seeds.
It is locally known as Kaduku, Rai, Banarasi rai, Kalee sarson, Aasur and Sorisa.