RESUMEN
Both black mustard [Brassica nigra, Linn, and Koch.] and black cumin [Nigella sativa Linn.] are of immense value in the Indian system of medicine since ancient times. They are commonly used as spices to give agreeable flavour and aroma to insipid food and pickles, to stimulate the appetite and to flow the gastric juices, to camouflage or disguise the slightly unpleasant taste of many fishes or meats and to increase the rate of perspiration, thus having a cooling effect on the body. Apart from their culinary uses, they are used as active ingredients in many Ayurvedic and Unani medicines [Kochhar, 1981; Pruthi, 1987]. But commerce in this country is often concomitant with adulteration. Detection of genuine sample and its adulterants is extremely difficult. The above two drugs are no exception. So proper identification, authentication and evaluation of these crude drugs are of much importance