Production of Mustard in India
These are used as a spice in Northern India and Nepal. The seeds are usually roasted until they pop. They are also planted to grow saag (greens) which are stir-fried and eaten as a vegetable preparation, sarson ka saag (sarron da saag in Punjabi). In Maharastra, it is called as mohari, and is used frequently in Maharanee’s recipes. Sarson ka tel (mustard oil) is used for body massage during extreme winters, as it is assumed to keep the body warm and moist.
Mustard seeds generally take three to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mustard grows well in temperate regions. Major producers of mustard seeds include Canada, Hungary, Great Britain, India, Pakistan and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts. In Pakistan, rapeseed-mustard is the second most important source of oil, after cotton. It is cultivated over an area of 307,000 hectares with annual production of 233,000 tonnes and contributes about 17% to the domestic production of edible oil. Mustard seed is a rich source of oil and protein. The seed has oil as high as 46-48%, whole seed meal has 43.6 % protein.