Parsiaonshan, Maidenhair Fern
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سرسوں
دوسوپچاس گرام سے کم آرڈر بُک نہیں ہو گا 250 گرام سے لے کر 40 کلو تک آرڈر دے سکتے ہیں پاکستان میں ڈلیوری ایک دن میں اور پوری دنیا میں کہیں بھی ڈلیوری 10 دن میں
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Urdu Name : Sarson، (سرسوں)
Punjabi Name : Saron, Sarson, (سرسوں، سروں)
Kashmiri Name : Tilgogul, (ٹلگوگول)
Hindi Name : Sarson, (سرسوں)
Arabic Name : Khardal Hindee, (خردل، الخردل، خردل ہندی)
Persian Name : Khardal, (خردل)
English Name : Mustard, (مسٹرڈ)
Latin name : Brassica juncea Coss
Bengali Name : Sarsapa
Chinese Name : Dai gai choy, Da jie cai
French Name : Bredes moutarde
German Name : Indischer Senf, Ruten-Kohl, Ruten-Senf, Sarepta-Senf
Gujarati Name : Sarasad
Kannada Name : Sarshspa, Saasive
Marathi Name : Mohari
Sanskrit Name : Rajika, Sarsapa
When taken internally, Mustard seeds are laxative, mainly because of the mucilage they produce, but only small doses are advised as they may inflame the stomach. In small doses it increases the appetite and stimulates the production of gastric juices. The stimulating, diaphoretic action can also be utilised for fevers, colds, and influenza.
This well known herb has its primary medicinal use as a stimulating external application. The rubefacient action of the oil causes a mild irritation to the skin, stimulating the circulation in that area, and relieving muscular and skeletal pain, like rheumatism, sciatica, backache, gout, leg cramps, headache, stiff neck, etc. and is useful in cellulite.
Mustard oil when instilled in the nose helps to thin mucus and make it easier for you to breathe when you have a sinus or nasal congestion.
Recommended Dosage
3 to 6 g powder of dried seeds.
Contraindication
Large doses of Mustard seed (many times the recommended amount) should not be taken, especially by those with cardiovascular problems. Children under the age of six and the elderly should not use this herb. People with sensitive skin should never let undiluted oil come in contact with the skin, as it might cause blisters.
| Principle | Nutrient Value | Percentage of RDA |
|---|---|---|
| Energy | 508 Kcal | 25% |
| Carbohydrates | 28.09 g | 21% |
| Protein | 26.08 g | 46% |
| Total Fat | 36.24 g | 121% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 12.2 g | 32% |
| Vitamins | ||
| Folates | 162 µg | 40% |
| Niacin | 4.733 mg | 30% |
| Pantothenic acid | 0.810 mg | 16% |
| Pyridoxine | 0.397 mg | 31% |
| Riboflavin | 0.261 mg | 20% |
| Thiamin | 0.805 mg | 67% |
| Vitamin A | 31 IU | 1% |
| Vitamin C | 7.1 mg | 12% |
| Vitamin E-? | 19.82 mg | 132% |
| Vitamin K | 5.4 µg | 4% |
| Electrolytes | ||
| Sodium | 13 mg | 1% |
| Potassium | 738 mg | 16% |
| Minerals | ||
| Calcium | 266 mg | 27% |
| Copper | 0.645 mg | 71% |
| Iron | 9.21 mg | 115% |
| Magnesium | 370 mg | 92% |
| Manganese | 2.448 mg | 106% |
| Selenium | 208.1 µg | 378% |
| Zinc | 6.08 mg | 55% |
| Phyto-nutrients | ||
| Carotene-ß | 18 µg | — |
| Crypto-xanthin-ß | 0 µg | — |
| Lutein-zeaxanthin | 508 µg | — |
Mustard seeds have been highly prized culinary oil-seeds being in use since earlier times. The seeds are fruit pods obtained from the mustard plant, in the Brassica family. Some of the close members of mustards in this family include cabbage, broccoli, brussels-sprouts, etc. Scientific name: Brassica juncea.
Mustards are native to Asia Minor, but these days cultivated as one of the main commercial crop in Canada, Pakistan, India, China, and temperate climates of the European region
Mustards are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. They are tiny, round seeds measuring about one mm in diameter found encased inside a fruit pod.
In general, three main varieties of mustard are grown worldwide for use.
Whole mustard seeds have no flavor and smell at all. The hot, pungent taste of mustard is because of release irritant gasses when its seeds subjected to crush and mix with water to activate enzyme myrosinase. In the spice stores, one may find all varieties of whole seeds, ground powder, pastes and different mustard sauces. White mustard seeds feature less-pungency than brown or black mustard seeds
Whole, dry mustards keep well for months at room temperature when stored in cool, dry and humid free conditions. However, ground seeds and other preparations of mustards should be held in tight, air seal containers and placed inside the refrigerator for a prolonged shelf life
Mustards are used extensively in Indian, Pakistani, Bangladesh, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in the kitchen.
The aroma and pungent flavor of mustards come from the essential oil, sinalbin. This compound releases isothiocyanate chemicals upon enzymatic reaction mediated by myrosinase enzyme.
Here are some serving tips:
In general, mustard seeds and its oil consider being safe for human consumption when used in small amounts. A large quantity of mustard may cause gastric irritation, bleeding from the stomach and intestinal mucosa. It may cause skin burn when applied over skin for longer time. The Erucic acid in mustard has been found to have possible genotoxic and carcinogenic effects in laboratory animal studies.
(Medical Disclaimer: The information and reference guides in this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.)