Grain Yellow Mustard,Spain price supplier

The name comes from Latin (mustum ardens) - burning must -, and it is because, when they mixed its seeds mashed with must, the spicy characteristic pleasure was appreciated - burning - of the mustard. This has their explanation in that the mustard contains an enzyme and a glucósido. When we mix the mustard with a liquid (it dilutes, vinegar, came, beer, etc.) a chemical reaction takes place and the enzyme decomposes the glucósido in sugar and volatile essences and they are these essences those that produce the characteristic aromas of the mustard.

The mustards belong to the family of the crucíferas, this family owes its name to the disposition of the 4 petals of their flowers in cross form.
Formerly it was cultivated in all Europe a variety (Brassica nigra), "black very flavorful and spicy, called mustard", but due to the difficulties of their gathering, (it can only be harvested by hand), their cultivation has been very limited.
At the moment the most cultivated variety is the brown (Brassica juncea) Mustard, being Canada one of the biggest producers and the biggest exporter of seeds.