Mustard Seed Research Articles

Detection of Seed Mycoflora Associated with Indian Mustard (Brassica juncea L.) by Various Seed Health Testing Methods

India is one of the major oilseed crops grower. Mustard (Brassica juncea L.) is an important oilseed crop second after groundnut. Mustard is majorly grown in India which carry many seedborne diseases which causes not only seed rot, seedling blight but also reduction in quality of seed parameters which results qualitative and quantitative yield losses. In standard agar plate seed germination per centage ranged from 78.50 to 85.00% and in Modified PDA method ranged from 70.00 to 78.00%. In standard agar plate and Modified PDA method highest per cent of infected seed was observed in Pusa bold 74.25% and 64.50%, respectively. In two seed health testing methods (SHT) were evaluated standard agar plate show higher seed mycoflora than modified PDA method. All two methods were found effective and reliable for the detection of seedborne fungi such as Alternaria brassicae, Fusarium oxysporum, Aspergillus niger, Aspergillus flavus, Rhizoctonia solani, Penicillium sp. and Rhizopus stolonifer isolated from mustard seeds of varieties Krishna, Kranti, Local and Pusa bold.

Yellow Mustard Protein a Immunoreactivity Reduction Through Seed Germination, Lactic Acid Fermentation, and Cooking

Food allergens are becoming increasingly threatening and are disrupting the health and social structure of a significantly large population worldwide. Proteins from mustard are among the well-recognized food allergens which affect many sensitive individuals. Many processing methods are continually being explored to reduce allergen immunoreactivity and for developing hypoallergenic foods. Cooking, germination, and fermentation have been evaluated to attenuate the immunoreactivity of food allergens. The objective of this study is to evaluate the effect of seed germination, lactic acid fermentation, and/or cooking on yellow mustard seed protein immunoreactivity (IR) (protein A) using ELISA techniques. Samples from five-day germination at 35–40 °C and three-day fermentation between 25 °C and 35 °C were evaluated. The germination and fermentation processes yielded varying reductions in the IRs of mustard proteins, with a combined yield of about 90% reduction. When complemented with further stovetop cooking, protein IR reduction was extended up to 98%, while cooking alone resulted only in about a 70% reduction. FTIR results confirmed that changes in mustard protein conformation maybe due to the unfolding and/or denaturation of mustard proteins. These processing methods are beneficial as they not only help reduce the native mustard protein IR, but also increased inherent antioxidant activities in germinated and fermented mustard seeds.

Isolation, Identification, and Pathogenicity of Sclerotium rolfsii (Sacc.) Causing Collar Rot in Chickpea

Sclerotium rolfsii (Sacc.) is a detrimental soil-borne fungus responsible for collar rot in chickpea. We conducted an experiment including the isolation, purification, identification, and pathogenicity assessment of fungi from infected plant materials. The plants appear typical symptoms such as complete leaf abscission, browning, desiccation, and often remain attached to the dead stem. The mycelium of the pathogen proliferates over the affected tissue and adjacent soil, creating a white mat of mycelial threads interspersed with characteristic sclerotia, ranging from brown to dark brown and resembling mustard seeds in size. Collar rot samples were collected and sent to the laboratory for isolation. The fungus was isolated and grown on Potato Dextrose Agar (PDA) media. The pathogenicity tests were validated by adhering to Koch's postulates and used three inoculation techniques. The seed and soil inoculation approach demonstrated significant efficacy, resulting in the greatest disease incidence (71.05%) and reduced seed germination (74.90%). This research highlights the impact of S. rolfsii on chickpea crops, offering insights into its pathogenicity and management strategies. Understanding its infection mechanisms can help develop effective control measures to enhance chickpea yield and sustainability.

Evidence of true seed transmissible nature of turnip mosaic virus in mustard species

Mustard is a commercial oilseed crop worldwide infected by a highly infectious turnip mosaic virus (TuMV). In the experimental field at ICAR-IARI, New Delhi, in 2022, a 100% incidence of TuMV infection was observed in brown, black and yellow mustard. A very low aphid population suggested the possibility of seed transmission. Earlier, the virus genome was characterized by high throughput sequencing and it was a recombinant of World-B and Asian-BR isolates. The presence of TuMV in immature seeds was confirmed in eight field-grown genotypes via RT-PCR using CP-specific primers designed from the same genome sequence. TuMV was found to be localized in embryo and cotyledon, indicating its true seed-borne nature. Presence of TuMV was also confirmed by RT-PCR in the grow out plants from seeds of field grown eight infected genotypes and 9 genotypes collected from seed stock, that were grown in an aphid-free growth chamber. Further, out of 24 seedlings of Pusa Gold (seed stock) and Pusa Karishma (seeds from field grown plants), 20 and 17 seedlings were found infected with TuMV, respectively. The internally seed-borne nature of the virus leads to its early establishment at the seedling stage, leading to stunting and leaf-puckering symptoms in the progeny plants. This study is the first evidence of seed embryo infection and seedling transmission of TuMV of all the three species of mustard plants (brown, black and yellow mustard). Seed transmission of TuMV in mustard genotypes have implications for the seed exchange programme of mustard seeds.

Wild mustard (Sinapis arvensis L.) resistance to tribenuron methyl in wheat fields of Diyarbakır province, Türkiye

Chemical weed control is unavoidable in the fields where weeds cause problems in wheat production. However, resistance problems in weeds arise a few years later especially using herbicides with the same mode of action continuously. Frequent and inappropriate use of herbicides leads to various environmental, health and economic issues, as well as labour losses. Recently, growers complained that tribenuron-methyl (acetolactate synthase - ALS), commonly used to control wild mustard (Sinapis arvensis L.-SINAR), which is causing problems in the wheat fields of Diyarbakır province, is ineffective. To determine the extent of the problem, wild mustard seeds were collected from 56 suspected wheat fields in 16 districts of Diyarbakır. As a result of applications carried out with the method under controlled conditions, resistance was suspected in the population of 28 fields. The results of the dose-response experiments indicated that no resistance (RI

Development of toxicity tests for Polyurethane foams

Polyurethanes (PUs) are a special class of polymeric materials that differ significantly from most other types of plastic in many aspects. They can be utilized in a wide range of products, including paints, coatings, elastomers, insulators, elastic fibers, and foams. PU foams are especially important as part of various convenience products. PU products often end up in landfills when they are no longer useful and can release toxic compounds when damaged by humans or microbes. Therefore, the ecotoxicological assessment of PU foams is essential. In this paper, five PU foam samples were prepared with different NCO indices (NCO-0.8, 0.9, 1.0, 1.1, and 1.2) and together with the Control sample (a previously tested non-toxic foam sample) were applied to develop toxicity tests procedure, while intentionally prepared Toxic foam has been used to verify the accuracy of the developed testing procedure. Two test organisms were successfully applied, Sinapis alba (white mustard) seeds and Escherichia coli (non-pathogenic) bacterial model organisms, and toxicity tests were adapted for the examination of PU-derived substances. Regarding Sinapis alba test, the highest NCO index (NCO-1.2) significantly reduced root length by 9.8 % compared to the Control sample. In the bacterial test, it was observed that the samples containing NCO-1.1 and NCO-1.2 had lower colony numbers (5.0 × 108 and 4.9 × 108 CFU/mL respectively) in comparison to the Control plate (9.6 × 108 CFU/mL). All in all, two toxicity tests were successfully adapted for PU foams, and both are applicable in their ecotoxicological assessment.

Application of yellow mustard gum in preparation of egg‐free mayonnaise

SummaryYellow mustard gum (YMG) is a natural hydrocolloid extracted from the viscous fraction of the seed coat, a by‐product of mustard seeds, and possesses superior emulsifying capacity in emulsions. However, there is no application of YMG for commercial products. The demand for vegan mayonnaise (VM) has increased in recent years and the challenge is to maintain the original consistency and taste while replacing eggs from conventional mayonnaise. To obtain high‐quality VM and to investigate the potential of YMG as a food additive, YMG was applied to VM at 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) in this study. The physical properties (index of stability, rheological properties and particle size characterisation), storage stability (visual stability, microstructure observation and cold tolerance) and texture of YMG‐formulated VM were measured and compared with commercial products to assess the quality and market prospects. The results showed that the VM obtained higher stability, more non‐Newtonian flow behaviour, and a smaller droplet size with higher YMG content. After 90 days of storage, no separation occurred in the YMG‐added VM. YMG improves the shelf‐life of VM, and mayonnaise formulated with YMG has comparative or better texture properties compared with commercial counterparts. Overall, YMG‐added VM could be more appealing to consumers favouring plant‐based foods and have the potential to substitute for traditional products. YMG is beneficial to vegan product development with clean‐label requirements.

Estimating the changes in mechanically expressible oil in terms of content and quality from ohmic heat treated mustard (Brassica juncea) seeds by Vis–NIR–SWIR hyperspectral imaging

Estimating the changes in mechanically expressible oil in terms of content and quality from ohmic heat treated mustard (Brassica juncea) seeds by Vis–NIR–SWIR hyperspectral imaging

Substitution of additives in horseradish sauce: technological strategies and efficacy

An additive-free horseradish sauce was produced by replacing citric acid and sulfites, commonly used as acidifying, and antimicrobial/anti-browning agents, respectively. Unripe grape juice was used as acidifier, while steam blanching was applied to inactivate horseradish peroxidase (HRP) to avoid browning. Unexpectedly, the heat treatment inactivated myrosinase, responsible for the release of the irritating allyl isothiocyanate from sinigrin's hydrolysis, causing undesired loss of pungency. To restore it, mustard seed powder was added as an ingredient naturally rich in myrosinase. The inactivation of HRP and restoration of myrosinase were evaluated through spectrophotometric measurements of HRP and chromatographic analysis of glucose, a reaction product of myrosinase. The experimental sauce, obtained by adding basic ingredients to horseradish, was stabilized through pasteurization and subjected to sensory analysis and colorimetric evaluation. An additive-free and sustainable horseradish sauce was obtained, using mustard seeds and exploiting thinned bunches as by-products instead of wasting them.

The Effects of Different Seed Rates on Yield and Economical Feasibility of Mustard (Brassica juncea)

Rapeseed-mustard plant (Brassica juncea)” 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 prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have begun 6,000 years ago. Mustard is a popular condiment, commonly it is a popular condiment made from the seeds of the mustard plant. It can be prepared using white/yellow mustard, brown mustard, or black mustard seeds mixed with liquids, salt, and other flavorings to create a paste or sauce. Mustard pairs well with meats, vegetables, and cheeses and is commonly used in sandwiches, hamburgers, and hot dogs. It is also used in dressings, glazes, sauces, and marinades around the world. The word "mustard" has origins in Latin and French, and archaeological evidence suggests mustard cultivation dates back to ancient civilizations like the Indus Valley. Mustard has a long history of culinary use, with the Romans likely being the first to experiment with mustard as a condiment. In France, Dijon became a renowned center for mustard making, and Dijon mustard is still highly regarded today. Mustard has various uses, such as a condiment, an ingredient in sauces and soups, and an emulsifier in dishes like Hollandaise sauce. The flavor and heat of mustard depend on the seed type and preparation method. Mustard offers nutritional benefits such as vitamins, minerals, and omega-3 fatty acids. Mustard plants is used for producing edible oil for human, oil-cake for feeding animals, sauce, spices, medicine and other purposes in Afghanistan. Mustard has a long history in Afghanistan and is mostly cultivated in the Northern provinces such as Baghlan, Kunduz, Thakkar, Samangan and etc. For the above-mentioned importance of Mustard, we decided to apply a research on seed rates to fine the desirable seed rate of mustard crop for Afghan Mustard growers. Seed rates are one of the important factors, which the suitable seed rates prevent from the economic loss of farmers. This research accomplished in the title of “The effects of different seed rates on yield and growth components of mustard (Brassica juncea)” The research was designed in a complete block design (RCBD) with three replications and five treatments. The data were collected from growth parameters such as plant height, number branches plant-1, number of leaves plant-1 as well as yield parameters such as number of pods plan-1, number of seeds plant-1, seed yield kg ha-1, dry matter kg ha-1 and biological yield kg ha-1. The collected data were analyzed using excel, OPSTAT online testing program, statistical tool for agricultural research (STAR). Based on the statistical analysis the significant differences were observed in all parameters at (P≥0.05. Least significant difference (LSD) was used to compare treatments. A positive correlation was also recognized between growth and yield parameters. Mostly treatment three (15 cm) space between rows performed high influence then the other treatments. We recommend much more research to find the best space between plant to plant and row to row. For the moment the farmers of Afghanistan can use the result of this research on their field for obtaining high yield from Mustard.

Unique formulation of edible blended oil from sesame and mustard seeds grown in Bangladesh

Edible oils are vulnerable to oxidation-induced degradation, leading to off-flavors, carcinogenic products, and reduced nutritional content. This work aimed to prepare a blended oil (BO) from indigenous mustard and sesame seeds to extend the oil’s shelf life and boost its nutritional value. Four blends were formulated with sesame oil (SO) and mustard oil (MO) in the ratios of SO50:MO50, SO60:MO40, SO70:MO30 and SO80:MO20. GCMS analyses showed that the SO80:MO20 blend had an erucic acid content of 4.22 %, which is below the internationally accepted limit of 5 %, and an ideal fatty acid ratio of 1:1.3:1; saturated fatty acid (SFA): monounsaturated fatty acid (MUFA): polyunsaturated fatty acid (PUFA), close to the WHO/FAO permissible limit. The blend SO80:MO20 was then assessed and related to single oil. The physicochemical properties of the blended oil were superior to those of the individual oils. BO exhibited higher levels of lignan (48.96 %) and tocopherol (13.58 %) than SO (48.89 % and 12.74 %) and MO (0.24 % and 6.22 %). Additionally, BO’s sterol content was 18.7 %, surpassing SO’s 14.7 % but falling short of MO’s 21.13 %. Moreover, BO’s flash point (318 °C) closely resembled that of SO (320 °C) and MO (316 °C). Aflatoxin and trace metal levels were detected and found to be well below than permitted ranges. The blend had a total antioxidantcapacity of 95 % with an IC50 value of 0.575 mg/mL, which was higher than that of the individual oils andcomparable to standards. Over 180 days of storage at room temperature, the moisture content, refractive index, free fatty acids, peroxide value, p-anisidine value, saponification value, iodine value, and totox value of the BO showed a slower increase compared to the individual oils. The estimated fatty acid ratio and enriched antioxidant in the blended oil enhanced its stability and nutritional potency over the individual oils. The results of this work may represent Bangladesh’s first unique oil blend composition.

A chemometric approach to assess the oil composition and content of microwave-treated mustard (Brassica juncea) seeds using Vis–NIR–SWIR hyperspectral imaging

The wide gap between the demand and supply of edible mustard oil can be overcome to a certain extent by enhancing the oil-recovery during mechanical oil expression. It has been reported that microwave (MW) pre-treatment of mustard seeds can have a positive effect on the availability of mechanically expressible oil. Hyperspectral imaging (HSI) was used to understand the change in spatial spread of oil in the microwave (MW) treated seeds with bed thickness and time of exposure as variables, using visible near-infrared (Vis–NIR, 400–1000 nm) and short-wave infrared (SWIR, 1000–1700 nm) systems. The spectral data was analysed using chemometric techniques such as partial least square discriminant analysis (PLS-DA) and regression (PLSR) to develop prediction models. The PLS-DA model demonstrated a strong capability to classify the mustard seeds subjected to different MW pre-treatments from control samples with a high accuracy level of 96.6 and 99.5% for Vis–NIR and SWIR-HSI, respectively. PLSR model developed with SWIR-HSI spectral data predicted (R2 > 0.90) the oil content and fatty acid components such as oleic acid, erucic acid, saturated fatty acids, and PUFAs closest to the results obtained by analytical techniques. However, these predictions (R2 > 0.70) were less accurate while using the Vis–NIR spectral data.

AGROBIOLOGICAL SUBSTANTIATION OF SOWING METHODS AND SOWING RATES OF WHITE MUSTARD SEEDS ON YIELD AND PRODUCT QUALITY

AGROBIOLOGICAL SUBSTANTIATION OF SOWING METHODS AND SOWING RATES OF WHITE MUSTARD SEEDS ON YIELD AND PRODUCT QUALITY

The Effects of Flax and Mustard Seed Inclusion in Dairy Goats’ Diet on Milk Nutritional Quality

Our study evaluated the impact of incorporating flax seeds or a flax and mustard seeds’ mixture into goats’ diets to enhance milk polyunsaturated fatty acids (PUFAs). The incorporation of mustard seeds also aimed to slow the lipid oxidation process. A three-week feeding trial was conducted on 18 lactating goats, randomly distributed in three groups: control (C), FS (replacing 12% of the oil source with flax seeds), and FMS (replacing a quarter of flax seeds with mustard seeds). Flax seed inclusion improved the quality of milk fat by reducing saturated fatty acid concentration (p = 0.004) and increasing PUFA levels (p = 0.001). Both experimental groups significantly lowered the omega 6/omega 3 fatty acid ratio (p < 0.001). The FMS group showed a significantly higher total vitamin E concentration (p = 0.007). The fat oxidation parameters revealed that after 24 h of storage at room temperature, the p-anisidine value increased for the FS group compared to the C group, while the FSM group showed no significant difference, suggesting that the combined inclusion of flax and mustard seeds may prolong milk storage time by mitigating secondary oxidation products. This highlights the potential benefits of incorporating the studied seeds into goats’ diets for improving milk quality and extending its shelf life.

Bio-efficacy of mustard seed extracts against Bihar hairy caterpillar Spilosoma obliqua (Erebidae: Lepidoptera) & assessment of mustard allelo-chemicals in response to mustard aphid Lipaphis erysimi (Aphididae: Hemiptera) infestation

Mustard seed contains glucosinolate-myrosinase system of substrate-enzyme metabolism, accompanied with compartmentalized cells. Upon rupture, enzyme myrosinase leads to breakdown of glucosinolates and its metabolized products like allyl, benzyl, phenyl type of isothiocyantes and many other types like nitriles are released. The myrosinase activity is tested in three globally utilized different seed coat color mustards viz., brown mustard (Brassica juncea), white mustard (Sinapis alba) and black mustard (Brassica nigra) to demonstrate the release of glucosinolates which are known to deter insect pests. Aqueous seed extracts of these mustard types were subjected to anti-feedant activity analysis and oil extracted from these mustard seeds was subjected to insecticidal activity analysis against Spilosoma obliqua 4th instars on castor leaves. Meanwhile, the mustard leaves in open field were allowed for natural aphid infestation during early months from January to March. Thereafter, the leaf twigs of white, black and brown mustard, infested and uninfested by aphids, were collected and myrosinase activity of plants was analyzed with varying levels of important pest inflicted biochemicals in plant, viz., Total phenols, ortho-dihydric phenols and flavonols. Gas Chromatography–Mass Spectrometry analysis of mustard oil used in insecticidal activity was performed to elucidate the role of biochemicals involved in action. These compounds along with fatty acids and sterols compounds are known to have anti-feedant & insecticidal activities. Aqueous extract components were also subjected to total glucosinolate analysis, spectrophotometrically for knowing their concentration, with highest in brown (85.81 µmol/g) followed by black (59.32 µmol/g) and lowest in white mustard (47.63 µmol/g). The amount of glucosinolates, free fatty acids & sterol compounds present in different coat color mustard seed types are being correlated here with their potential bioactivities against biological plant pests. Bio-control of potentially harmful insect pests is possible by utilizing anti-feeding & insecticidal potential of mustard seed extracts.

Incorporation of ground mustard seeds in an active packaging film: structural properties and controlled release of allyl isothiocyanate

SummaryGround mustard seeds can be incorporated into a packaging film material to have a controlled release of allyl isothiocyanates (AITC). However, the properties of film material loaded with ground mustard seeds need to be evaluated, since they might influence the release of AITC from the film materials. This study aimed to assess properties, including surface morphology, spectral analysis, crystallinity, the moisture‐related, thermal and mechanical properties, of the film materials incorporated with the ground seeds and the release of antimicrobial compounds. Furthermore, the effects of relative humidity on AITC release in the headspace were investigated. The results showed that incorporating a larger quantity of ground mustard seeds resulted in the quicker release of AITC due to direct exposure to moisture, as indicated by higher concentrations observed in the headspace. Meanwhile, a smaller quantity of ground seeds added to the film maintained the thermal properties of the materials until 100 °C, resulting in significantly better moisture‐related properties and higher mechanical strength in terms of tensile strength, elastic modulus, and strain at break. However, the smallest ratio (1:5) showed no release of AITC into the packaging headspace at 75% and 100% RH. Furthermore, the relative humidity led to the release of more AITC in the headspace, which is potentially applied for high‐moisture food products. Based on the influence of relative humidity on AITC concentrations, the mechanism of AITC release from the film materials is proposed, describing the AITC diffusion from ground mustard seeds, film, and headspace.

Selection of a multi-species starter culture for mustard seed fermentation to enhance polyunsaturated fatty acids and improve gastrointestinal health markers

Selection of a multi-species starter culture for mustard seed fermentation to enhance polyunsaturated fatty acids and improve gastrointestinal health markers

Like A Mustard Seed: A History of the First Benedictine Women’s Monastery in North America 1852–2014 by Ephrem Hollermann (review)

Like A Mustard Seed: A History of the First Benedictine Women’s Monastery in North America 1852–2014 by Ephrem Hollermann (review)

The Parable of the Mustard Seed in the Gospel of Mark 4:30-34

This study explores the concept of the Kingdom of Allah through the parable of the mustard seed in Mark 4:30-34, illustrating its growth from small beginnings to greatness. Using a qualitative method, the research examines how Mark's Gospel emphasizes faith, hope, and transformation. The Kingdom of Allah, as described in Romans 14:17, is about righteousness, peace, and joy through the Holy Spirit, bestowed upon those who surrender to divine guidance. Mark, though not named in the Gospel, is traditionally recognized as its author. He grew up in Jerusalem and was part of the first generation of Christians, collaborating with Paul, Barnabas, and Peter. The parable of the mustard seed highlights the potential for significant growth from something seemingly insignificant. This metaphor teaches that small faith can become powerful with proper nurturing. The study suggests that this parable encourages developing faith, fostering inclusivity, and striving for sustainable personal and community growth. The message remains relevant today, inspiring individuals to cultivate their faith and contribute positively to their communities.

Preperation of Sambhar Premix

Abstract: A sambhar premix is a convenient blend of dry spices and lentils essential for preparing the popular South Indian dish, sambhar. Comprising roasted and ground ingredients like lentils (toor dal, masoor dal), spices (coriander, cumin, fenugreek, mustard seeds), dried red chilies, and aromatics (turmeric, asafetida, curry leaves); this premix offers a quick solution to recreate the flavorsome and aromatic sambhar. When stored in an airtight container, this premix maintains its freshness, making it a time-saving and versatile addition to various culinary creations. masala development process would highlight the key steps and considerations in creating this traditional South Indian spice blend. It would cover aspects suchas ingredient selection, proportioning, grinding techniques, and the preservation methods employed. Additionally, the abstract might touch upon the cultural significance of masala and its role in enhancing the flavor profile of the iconic dish. This abstract delves into the historical evolution of masala, exploring its traditional ingredients and tracing the development of a premix. The document outlines the meticulous method of preparation for the premix, emphasizing key steps such as ingredient selection, proportioning, and grinding techniques. Additionally, it includes a comprehensive cost analysis of the production process. Proximate testing is employed to evaluate the nutritional composition of the masala, shedding light on itsdietary implications. This abstract aims to provide a holistic overview of the masala development process, combining historical context, preparation methodology, cost considerations, and nutritional insights. This detailed abstract explores the rich history, intricate ingredients, and methodical preparation of masala powder, with a focus on developing a premix. The historical analysis delves into the origins and evolution of the spice blend, highlighting the regional variations and cultural significance associated with its use in South Indian cuisine. The document provides a comprehensive overview of the ingredients, emphasizing the selection of authentic spices crucial to achieving the distinctive flavor profile. The method of preparation for the premix is detailed, encompassing precise measurements, grinding techniques, and the blending process to ensure consistency and optimal flavor infusion. A meticulous cost analysis is presented, covering raw materials, processing expenses,and packaging costs, offering insights into the economic feasibility of producing masala on a larger scale. Furthermore, proximate testing is employed to assess the nutritional composition, detailingthe macronutrient and micronutrient content, contributing to a comprehensive understanding of the spice blend's dietary implications. This abstract aims to serve as a comprehensive reference, encapsulating the historical, culinary, economic, and nutritional dimensions of masala powder and its premix variant.