Agricultural Products:
Pulses > Mustard seed
Mustard Seed
Mustard seed is used primarily in the condiment and food industries, in the form of either seed or oil. It is also used as an emulsifier, a water binding agent, and for texture control in many products.
Mustard seed, (Brassica spp.) is an annual, cool season crop that can be grown in a short growing season, commonly in rotation with small grains. A relative of canola, mustard seed has the advantage of being more tolerant to drought, heat, and frost. Canada produces three mustard types: yellow (Sinapis alba), brown, and oriental (Brassica juncea).
 Yellow mustard seed, the mildest of the three types, is suitable for a wide range of applications, including dry milling for flour, wet milling for mustard pastes, and whole ground seed for spice mixes, meat processing, and other food products. The oil content of yellow mustard seed is the lowest of the three types of mustard at approximately 27%.
Brown and oriental mustard seed are hot and spicy. Brown mustard seed is ground into flour which is used to produce hot mustard used in European products. The oil content of brown mustard seed is about 36%. Oriental mustard seed is often used to produce spicy cooking oils. There are oriental mustard seed varieties grown in Canada that have oil contents of up to 50%, although the average oil content is approximately 39%.
Western Canada has been one of the major producers of mustard seed since World War II.
For 2007-08, production is forecast to increase because of the 18% higher seeded area and higher yields. (Agri-Canada)
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