- og = certified organically produced
- gf = gluten free
- v = vegan
- ft = fair trade
- st = stock item
- x = not splittable (whole case only)
Mustard
Mustard seeds are the small seeds of the various mustard plants. The seeds are about 2mm in diameter, and may be coloured from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba). It is often referred to as "eye of newt." Mustard seeds generally take 3-10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs. Mustard grows well in temperate regions. Major producers of mustard seeds include Hungary, Great Britain, India, Canada (90%) and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts. Like other Brassicas, mustard seeds contain plentiful amounts of phytonutrients called glucosinolates. The seeds also contain myrosinase enzymes that can break apart the glucosinolates into other phytonutrients called isothiocyanates. The isothiocyanates in mustard seed (and other Brassicas) have been repeatedly studied for their anti-cancer effects. In animal studies - and particularly in studies involving the gastrointestinal tract and colorectal cancer - intake of isothiocyanates has been shown to inhibit growth of existing cancer cells and to be protective against the formation of such cells.
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