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Sinapsis Alba
White mustard (''Sinapis alba''), also called yellow mustard, is an annual plant of the cabbage family. It is sometimes also referred to as ''Brassica alba'' or ''B. hirta''. It probably originated in the Mediterranean region, but is now widespread worldwide. Grown for its seeds, it is used to make the condiment mustard, as a fodder crop, or as a green manure. Description White mustard is an annual, growing to high with stalkless pinnate leaves, similar to ''Sinapis arvensis''. The yellow flowers of ''S.'alba'' contain 4 petals per flower and 4 alternating sepals. In addition, their pods are approximately 2.0–4.2 cm long. Reproduction ''Sinapis alba'' is a long day plant, which means they flower when the amount of light received exceeds their critical photoperiod. Pollen from ''S. alba'' is able to be dispersed through wind and insect pollinators, such as wild bees, bumblebees, and flower flies. Additionally, white mustard is an obligate outcrossing species, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinapis Seeds
''Sinapis'' is a genus of plants in the family Brassicaceae. , six species are recognised by ''The Plant List'': *'' Sinapis alba'' L. – white mustard, formerly ''Brassica alba'' *''Sinapis allionii'' Jacq. *'' Sinapis arvensis'' L. — charlock mustard, field mustard, wild mustard, charlock *'' Sinapis circinata'' Desf. *'' Sinapis flexuosa'' Poir. *''Sinapis pubescens ''Rhamphospermum pubescens'' (syn. ''Sinapis pubescens'') is a species of flowering plant in the family Brassicaceae. It is native to the central Mediterranean Basin, Mediterranean; France, Italy, Sardinia, Sicily, Albania, Algeria, Tunisia, and ...'' L. References External links * Brassicaceae Brassicaceae genera {{Brassicales-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silique
A silique or siliqua (plural ''siliques'' or ''siliquae'') is a type of fruit (seed capsule) having two fused carpels with the length being more than three times the width. When the length is less than three times the width of the dried fruit it is referred to as a silicle. The outer walls of the ovary (the ''valves'') usually separate when ripe, then being named ''dehiscent'', and leaving a persistent partition (the ''replum''). ''Siliques'' are present in many members of the mustard family, Brassicaceae, but some species have ''silicles'' instead. Some species closely related to plants with true ''siliques'' have fruits with a similar structure that do not open when ripe; these are usually called ''indehiscent siliques'' (compare dehiscence). File:Lunaria annua MHNT.BOT.2004.0.779.jpg, Silicles of '' Lunaria annua'' – MHNT File:Capsella bursa-pastoris Sturm23.jpg, '' Capsella bursa-pastoris'' with silicles File:Raphanus sativus 004.jpg, Indehiscent siliques of radish '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spices
In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices. Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard ('' Brassica nigra''), brown mustard ('' B. juncea''), or white mustard ('' Sinapis alba''). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as mustard. Cultivation Mustard seeds generally take eight to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs. Yellow mustard has a plant maturity of 85 to 90 days; whereas, brown and oriental mustard have a plant maturity of 90 to 95 days. If the temperature conditions are conducive to growth, a mustard plant will begin to bud five weeks after the seedlings have appeared. The plant will reach full bloo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Plant
The mustard plant is any one of several plant species in the genera ''Brassica'', ''Rhamphospermum'' and ''Sinapis'' in the family Brassicaceae (the mustard family). Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as Mustard (condiment), prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as Brassica juncea, mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have begun 6,000 years ago. History Although some varieties of mustard plants were well-established crops in Hellenistic and Roman Empire, Roman times, Daniel Zohary, Zohary and Hopf note, "There are almost no Archaeology, archeological records available for any of these crops." Wild forms of mustard and its relatives, the radish and turnip, can be found over West Asia and Europe, suggesting their domestication took place somewhere in that ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Beet
A sugar beet is a plant whose root contains a high concentration of sucrose and that is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together with other beet cultivars, such as beetroot and chard, it belongs to the subspecies ''Beta vulgaris'' subsp. ''vulgaris'' but classified as ''var. saccharifera''. Its closest wild relative is the sea beet (''Beta vulgaris'' subsp. ''maritima''). Sugar beets are grown in climates that are too cold for sugarcane. In 2020, Russia, the United States, Germany, France and Turkey were the world's five largest sugar beet producers. In 2010–2011, Europe, and North America except Arctic territories failed to supply the overall domestic demand for sugar and were all net importers of sugar. The US harvested of sugar beets in 2008. In 2009, sugar beets accounted for 20% of the world's sugar production and nearly 30% by 2013. Sugarcane accounts for most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heterodera Schachtii
''Heterodera schachtii'', the beet cyst eelworm or sugarbeet nematode, is a plant pathogenic nematode. It infects more than 200 different plants including economically important crops such as sugar beets, cabbage, broccoli, and radish. ''H. schachtii'' is found worldwide. Affected plants are marked by stunted growth, wilting, yellowing, decreased yields, and death. While there are many methods of control, crop rotation Crop rotation is the practice of growing a series of different types of crops in the same area across a sequence of growing seasons. This practice reduces the reliance of crops on one set of nutrients, pest and weed pressure, along with the pro ... with non-susceptible plants is preferred. Discovery In the early 1800s, "beet fatigue" was used to describe the decreased sugar beet yields which occurred after repeated planting on the same field. At first, this decrease was believed to be the result of nutrient depletion, but in 1859 the botanist H. Schacht di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Mustard
''Rhamphospermum nigrum'' (syns. ''Brassica nigra'' and ''Sinapis nigra''), black mustard, is an annual plant native to cooler regions of North Africa, temperate regions of Europe, and parts of Asia. It is cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. Description It is an upright plant, growing to in width and up to tall in moist, fertile soil. The large stalked leaves are covered with hairs or bristles at the base, with smoother stems. It blooms in summer (from May onwards in the UK). The flowers have four yellow petals, which are twice as long as the sepals. Each stem has around four flowers at the top, forming a ring around the stem. Later, the plant forms long, beaked seed pods, which contain rounded seeds. Similar species Despite their similar common names, black mustard and white mustard (genus ''Sinapis'') are not in the same genus. Black mustard belongs to the same tribe as cabbage and turnips. ''R. nigrum'' also resembles '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volatile Oil
An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove. An essential oil is essential in the sense that it contains the essence of the plant's fragrance—the characteristic fragrance of the plant from which it is derived. The term "essential" used here does ''not'' mean required or usable by the human body, as with the terms essential amino acid or essential fatty acid, which are so called because they are nutritionally required by a living organism. Essential oils are generally extracted by distillation, often by using steam. Other processes include expression, solvent extraction, '' sfumatura'', absolute oil extraction, resin tapping, wax embedding, and cold pressing. They are used in perfumes, cosmetics, soaps, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thioglycoside
In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. These can be activated by enzyme hydrolysis, which causes the sugar part to be broken off, making the chemical available for use. Many such plant glycosides are used as medications. Several species of '' Heliconius'' butterfly are capable of incorporating these plant compounds as a form of chemical defense against predators. In animals and humans, poisons are often bound to sugar molecules as part of their elimination from the body. In formal terms, a glycoside is any molecule in which a sugar group is bonded through its anomeric carbon to another group via a glycosidic bond. Glycosides can be linked by an O- (an '' O-glycoside''), N- (a '' glycosylamine''), S-(a '' thioglycoside''), or C- (a ''C-glycoside'') glycosidic bond. According to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinalbin
Sinalbin is a glucosinolate found in the seeds of white mustard, '' Sinapis alba'', and in many wild plant species. In contrast to mustard from black mustard ('' Brassica nigra'') seeds which contain sinigrin, mustard from white mustard seeds has only a weakly pungent taste. Sinalbin is metabolised to form the mustard oil 4-hydroxybenzyl isothiocyanate by the enzyme myrosinase. The less sharp taste of white mustard is because 4-hydroxybenzyl isothiocyanate is unstable and degrades to 4-hydroxybenzyl alcohol and a thiocyanate ion, which are not pungent. The half-life of the isothiocyanate depends on the pH of the solution – the longest time is 321 minutes at pH 3, and the shortest is 6 minutes at pH 6.5. Glucobrassicin is a structurally related glucosinolate that likewise yields a non-pungent isothiocyanate due to reaction with water. References {{Reflist Pungent flavors Nutrition Glucosinolates 4-Hydroxyphenyl compounds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turmeric
Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing. The rhizomes can be used fresh, but they are often boiled in water and dried, after which they are ground into a deep orange-yellow shelf-stable spice powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries ( curry powder). Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. Although long used in Ayurvedic medicine, there is no high-quality clinical evidence that consuming turmeric or the principal turmeric constituent, curcumin, is effective for treating any disease. Curcumin, a bright ye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
