Sinapis alba L. – White mustard

Mustards species are annual, herbaceous plants, belonging to Brassicaceae family (Th). White mustard’s synonymous names are Brassica alba and B. hirta. It grows 50-80 cm tall, and has thin taproot. The leaf arrangement is alternate, the leaves are pinnatifid, stalked. The stem and the leaves are covered with hair. The yellow flowers bloom in racemes. The fruit is swollen, hairy, 3-4mm wide, 2-4 cm long, perpendicular to the flower stem. The fruit contains 3-6 yellow, globular seed 2-3 mm in diameter. Thousand seed weight: 4-8 g.

The other cultivated mustard species can be differentiated by hairiness, fruit and seed morphology. Indian mustard (Brassica x juncea) has smooth stems, the fruits are often reddish from the accumulated anthocyanin and they stand in 30-40° compared to the stem. The seeds are reddish-brown. Black mustard’s (Brassica nigra) fruits are shorter, flatted on the stem. The seeds are small, dark-brown or black.

Sinapis alba originates from the Mediterranean region, West Asia. Mustard species are known since antiquity, to Europe they were carried by Arabians. Nowadays mustard species are cultivated throughout the world.

White mustard drug is the seed: Sinapis albae semen.

Sinapis albae seeds contain mustard glycosides -which are contain nitrogen or sulphur- such as allyl isothyocyanate (sinalbin). These glycosides are decomposing to allyl mustard oil (0.5-1.7 %) in presence of water and myrosin enzyme (in saliva). This chemical reaction causes the pungent taste and smell of mustard. The seed accumulates essential oil (0.2-1.0 %), fatty oil (30-40 %), mucus, protein (40 %) and phenil-propane derivates (sinapin) too. The plant contains toxic agents, such as erucic acid.

Mustard seed is an important spice, used by the food industry, known and popular worldwide. Internally, consumed as spice, mustard has appetitive effect. Externally, mustard pulp increases blood circulation, causes local plethora and relives pain.