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Family: Brassicaceae
Genus: Brassica
Botanical name: Brassica nigra
PLANT NAME IN DIFFERENT LANGUAGES
Sanskrit: Rajakshavak
Hindi: Rayi
English: Mustard, Mustard greens, Indian mustard, Chinese mustard, Leaf mustard
Malayalam: Katuku, Cherukatuku
MEDICINAL PROPERTIES
The Mustard is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in colour from dark brown to black. They are flavorful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavour. The seeds have a significant amount of fatty oil. This oil is used often as cooking oil in India.
The seed and oil of Mustard is used for worm infestation, dengue fever, pain, skin diseases, vomiting and hepatitis.
Mustard
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