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Ireland

Black mustard

Brassica nigra

Description

The spice is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in color from dark brown to black. They are flavorful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavor.

Pesticides
Agroxone 50
intensity: ★★★
Basagran SG
intensity: ★★★
Benta 480 SL
intensity: ★★★
Compitox Plus
intensity: ★★★
D50
intensity: ★★★
Duplosan KV
intensity: ★★★
DyWeed 50
intensity: ★★★
Easel
intensity: ★★★
M50
intensity: ★★★
Mastercrop Undersown
intensity: ★★★
Tropotox
intensity: ★★★
Twinprop.
intensity: ★★★
Embutone
intensity: ★★
Farmco Undersown
intensity: ★★
Damine
intensity: N/A
DB Plus
intensity: N/A
Dioweed 50
intensity: N/A
Most Micro
intensity: N/A
Stomp 400 SC
intensity: N/A
Undersown
intensity: N/A