SPICES 



133 



Fig. 127. — Black Mu.rtard (Bransica nigra, Mu.^tard Family, Cruciferte). 

 Plant in flower and fruit, reduced. Pod. Seed, cut acro.ss sliowing 

 the embryo with seed-leave.s 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 Ijrown. Native home, north temperate regions of Old 

 World. 



Fig. 128. — White Mustard {Sinapis alba, Mustard Family, Crucifera;). 

 iStem with leaves. Top showing flowers and fruit, reduced. Pod, 

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

 .30-00 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 confectioner}', on the contrary, is 

 apt to be unwholesome if much be 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 destroyed by a temperature of 100° C. Hence, if dry 

 mustard be sifted into boiling water no pungency is developed. 



