Indian mustard

Indian mustard

Scientific name: Brassica juncea

English name: Indian mustard, Chinese mustard, Brown mustard

Local name: Raisarisha, Bararai, Jhuni, Chanchi

Chromosome number: 2n=36

Taxonomic position According to Cronquist (1981)

Botanical Description of Brassica juncea

Habit: Annual herb

Root: Tap root system, roots are branched.

Stem: Erect, branched above

Leaf: Simple, alternate

Inflorescence: Panicle

Flower: Complete, pedicillate, hermaphrodite, cruciform.

Calyx: Sepal oblong

Corolla: Petal 4, cruciform, yellow in color.

Androecium: Stamen 6, tetradynamous

Gynoecium: Ovary cylindrical, superior

Fruit: Yellow brown siliqua

Chromosome number: 2n=36 (Kamal, 1978)

Economic Importance:

This species is one of the most important sources of seed vegetable oil, which is edible and also used in the manufacture of lubricants, grease, lacquers, varnishes, soap, resins, nylon, plastics, insect repellents, stabilizers and pharmaceuticals.

Table 1. Indian mustard varieties developed by Bangladesh Institute of Nuclear Agriculture (BINA), Mymensingh, Bangladesh; Oilseeds Research Center (ORC), Bangladesh Agricultural Research Institute (BARI), Joydebpur, Bangladesh; Bangladesh Agricultural University, Mymensingh, Bangladesh