Mustard (brassica juncea) belong to the cruciferae family. The seeds of this plant are widely used as a traditional pungent spice, a source of edible oil and protein and as medicine. It is an indispensable component of curry powders, pungent sauces. The pungent flavor is developed when the seeds are ground with water initiating the hydrolysis of the thioglucosides present in the seeds by the enzyme myrosinase.
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