Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Flowers are small, yellow with 4petals, cruciform. Seeds are 1.5-3mm.
Black pepper, cardamom, nutmeg, clove, cinnamon stick, mustard seeds, fennel seeds, cumin, turmeric finger, coriander seeds, peanut, saffron, star anise, toor dal, urad dal, fresh ginger, dry ginger, garlic, cashew nut, tamarind, tamarind seeds, amla, lemon, pakku mattai (plates), coconut, dry coconut (or) copra, coconut shell, coconut powder, coir peat briquettes, coir curled rope, t-shirt, pure honey, palm sugar, lemon gross oil, palm oil, ground nut oil, coconut oil, sesame oil, organic vegetables and fresh vegetables, cotton Socks.
