Pomelo is very large citrus fruit of botanical name Citrus maxima. It is very sweet taste after ripening . Have you ever tried a honey pomelo ? This large citrus fruit can be found in the produce section from late fall to early spring. Here's more about this tasty unique citrus fruit.The fruit is used in many festive celebrations throughout Southeast Asia. After a Captain Shaddock of an East India Company ship introduced it to Barbados, the fruit was called "shaddock" in English. The fruit is also known as jabong in Hawaii and jambola in varieties of English spoken in South Asia. The etymology of the word "pomelo" is uncertain. It may be an alteration of "pompelmoes", in Tamil pomelo are called pampa limasu, which means "big citrus". The name was adopted by the Portuguese as pomposos limoes and then by the Dutch as pompelmoes. Typically, the fruit is pale green to yellow when ripe, with sweet white ( or, more rarely , pink or red) fle...
Species : Mild white mustard grows wild in North Africa , the Middle East, and Mediterranean Europe, and has spread farther by long cultivation; oriental mustard originally from the foothills of the Himalaya, is grown commercially in India, Canada, the US; black mustard is grown in Argentina, Chile, the US and some European countries. Canada and Nepal are the world's major producers of mustard seed, between them accounting for around 57% of world production in 2010. White mustard is commonly used as a cover crop in Europe. Many varieties exist, e.g. in Germany, Netherlands mainly differing in lateness of flowering and resistance against white beet-cyst nematode. Farmers prefer late flowering varieties, which do not produce seeds, they may become weeds in the susequent year. Early vigor is important to cover the soil quickly and suppress weeds and protect the soil against erosion. In rotations with sugar beets, suppression of the white beet-cyst nematode is an important trait. Resistant white mustard varieties reduce nematode populations by 70-90%.
Mustard, many herbs belonging to the mustard family of plants, Brassicaceae (Crucifera), or spices prepared from the sharp seeds of these plants. Leaves of mustard plants and stems of swollen leaves are also used as greens or pots. The main types are white, or yellow, mustard (Sinapis alba), a plant of Mediterranean origin; And brown, or Indian, mustard (Brassica junk), which is of Himalayan origin. The latter species has almost completely replaced the used black mustard (Brassica nigra), which was unsuitable for the mechanized crop, and which is now mainly introduced as a weed. Both white and brown mustard are grown as spring-grown annual crops, whose dried seeds are harvested in early autumn. From very small seedlings, plants grow rapidly and enter a dense flowering stage; The bloom has a dark yellow color. The plants reach a full height of 1.5 to 2 m (5 to 61/2 ft) as their flowers fade and many green seedpods later appear on their branches. The brown mustard pod contains up to 20 seeds, the white mustard has 8 seeds. Mustard plants are easy and cheap to grow; They thrive on many different types of soil, suffer from unusually few pests or plant diseases, and endure extreme climates with severe losses.
The use of mustard seeds as a spice has been known since the earliest recorded times and has been described in Indian and Sumerian texts dating back to 3000 BC. Mustard plants are often found in Greek and Roman writings and in the Bible. In the New Testament, the small mustard seed is a symbol of faith. In other ancient physicians, mustard seeds were used medicinally by Hippocrates. During the 20th century, the use of mustard as a spice or condiment has increased to such an extent that it is the largest spice by volume in world trade. Mustard is unusual among spices in that it is mainly grown in temperate regions of the world, mainly on the Canadian and American Great Plains, in Hungary and in Britain, and in small quantities in other countries. In the main producing countries, mustard crop production is fully mechanized.
Mustard seeds, both white and brown in color, are almost spherical in shape, completely, odorless and without any flavor. White mustard seeds are light yellow in color and about 2.5 mm (1/10 in) in diameter; The brown mustard seeds are of similar size but are dark yellow in color. Both types of seeds have similar components: about 30 to 40 percent vegetable oil, a small proportion of protein, and a strong enzyme, called myrosin. When dry or when ground into a flour, the seed is odorless, but when the seed is chewed or when the flour is mixed with water, a chemical reaction between the two components within the mustard, an enzyme and glucoside, produces an oil Does not exist in the plant. This action in brown mustard yields mustard volatile oil, which has pungent, pungent smell and pungent taste. One type of oil that results in white mustard is mustard oil, which contains a non-oily oil, which has a very low odor, but it produces heat on the tongue.
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