SPICES 



133 



Fig. 127. — Black Mustard (Brassica nigra. Mustard Family, Cruciferce). 

 Plant in flower and fruit, reduced. Pod. Seed, cut across showing 

 the embryo with seed-leaves folded around the seed-stem, enlarged. 

 (Britton and Brown.) — Annual, sometimes attaining a height of over 

 2 m.; leaves becoming smooth; flowers bright yellow; pods smooth; 

 seeds dark brown. Native home, north temperate regions of Old 

 World. 



Fig. 128. — White Mustard (Sinapis alba, Mustard Family, Cruciferce). 

 Stem with leaves. Top showing flowers and fniit, reduced. Pod, 

 about natural size. (Britton and Brown.) — Plant an annual about 

 30-60 cm. tall; leaves hairy; flowers yellow; pod bristly; seeds light 

 • brown. Native home, temperate regions of Eurasia, and Northern 

 Africa. 



reported that the excessive use of this spice in India has re- 

 sulted in dangerous, almost fatal consequences. In the small 

 amounts necessary to give a mild and pleasant flavor to 

 food all the spices in common use are not only wholesome 

 to most persons but may be aids to digestion. Highly spiced 

 food or strongly flavored confectionery, on the contrary, is 

 apt to be unwholesome if much l^e eaten, and for young 

 people positively injurious. 



It is a curious fact that the volatile oil to which mixed 

 mustard owes its aroma and pungency does not exist in the 

 seed itself, but is formed, during the process of mixing, from 

 a tasteless substance through the action of an enzyme. Like 

 diastase this enzyme acts only in the presence of moisture, 

 and is destro3'ed by a temperature of 100° C. Hence, if dry 

 mustard be sifted into boiling water no pungency is developed. 



