Sarso

Sarso, or sarson, is the name used in several South Asian languages for mustard. It refers to both the mustard plant and its seeds, which are used to produce oil and to flavor foods. In Indian and Pakistani contexts, the term commonly refers to Brassica juncea, the brown mustard, though other Brassica species are also utilized.

The mustard plant is an annual herb in the Brassicaceae family. It typically grows to about 0.5 to 1 meter tall, with slender stems, small yellow flowers, and broad leaves. The crop yields two main products: seeds for spice and oil, and the leafy greens known as sarson greens or saag.

Uses in cuisine: Seeds are used whole, crushed, or ground in spice blends, pickles, and condiments. The oil, called sarson ka tel, is a pungent cooking oil characteristic of North Indian and Punjabi dishes. The young leaves are cooked as saag, often served with makki di roti or other breads. The flavor arises from volatile compounds such as allyl isothiocyanate released when the seeds are crushed or the leaves are chopped.

Agriculture and distribution: Mustard is a cool-season crop widely grown in India, Pakistan, Canada, Europe, and parts of Africa. It tolerates a range of soils and is typically planted in autumn or winter in many regions, with harvest in spring or early summer. Varieties include Brassica juncea (brown mustard) and Brassica nigra (black mustard).

Nutrition and safety: Mustard seeds and oil contribute fats, protein, and micronutrients, and the flavor is pronounced by its volatile compounds. Some individuals may experience skin or digestive irritation from mustard. In some markets, oils with high erucic acid content are restricted for edible use; breeding has produced lower-erucic options.