Mustard

Mustard is that spice, without which it is already difficult to imagine familiar dishes for everyone. It is obtained from the mustard plant of the same name (otherwise called synapis). Mustard belongs to the cabbage family. The generic name Sinapis is composed of two Greek words, which together give the phrase "harmful to the eye."

Basically, all types of mustard are annual plants. They have whole leaves. The flowers have yellow petals, bent in the opposite direction. Most often, the height of plants reaches a meter.

The fruit is a pod. It has a long and slightly flattened nose. On the valves, it has several distinctly prominent protruding veins. The partition is thick, the seeds are round, arranged in a single row.

Three closely related types of mustard are most common: white mustard, black mustard, and brown mustard.

• White mustard (Sinapis alba) - This is an annual plant of a meter height. It has straight, slightly sloping ribbed stems. The leaves are green in color and have the shape of blades with teeth along the edges. Yellow flowers are arranged in clusters. Pods are formed from them, the length of which usually does not exceed 4 cm. Each pod contains from 4 to 8 seeds, which, when dried, have no smell, and show their taste only when crushed. Under thermal action, all the sharpness of the seeds disappears.In German, white mustard is called Echter Senf, Gelber Senf, Englischer Senf, in English - white mustard, yellow mustard, in French - moutarde blanche.
• Brown or Sarepta mustard (Brassica juncea) also is an annual meter plant with yellow flowers. The pods vary in length from 3 to 5-6 cm and contain 16 to 24 seeds. They taste a little bitter at first impression, and then show all their sharpness. In German, brown mustard is called Indischer Senf, in English - sarepta mustard, brown mustard, in French - moutarde de Chine.
• Black mustard (Brassica nigra) also refers to annuals, but in height it is somewhat larger than the two previous species and reaches one and a half meters. Her flowers are yellow, and the pods are very small, only 2.5 cm each. After grinding, they show a very strong sharpness. In German, black mustard is called Brauner Senf, in English - black mustard, true mustard, in French - moutarde noir.

Asian countries are considered the birthplace of mustard.

White mustard has historically grown in the countries of the Mediterranean Sea and Western Asia. Now grown everywhere.

Brown mustard comes from the eastern countries of the Mediterranean, where it still grows today. It is also grown in the Middle East.

Black mustard is actively grown in the Mediterranean and the Middle East.

Both whole and ground mustard seeds, called mustard powder, are eaten. Most often, table mustard is eaten, which is obtained by mixing with mustard powder water, vinegar and other ingredients that vary depending on the recipe.

Mustard powder is obtained by cleaning seeds, conditioning for moisture and grain size. The shell must be separated from the nucleoli, which is then subjected to grinding and heat treatment. After that, they are pressed, the cake is crushed and sieved.

Mustard seeds can be purchased either at a spice store or any supermarket.

For quality white mustard, the seeds are usually sold with the outer shell removed. Brown mustard seeds are smaller, they are sold in an unpeeled form to preserve all the taste and aroma.

Pay attention to the appearance:

• Seeds should have uniform color and the same size.
• They should not contain foreign impurities.
• Pay attention to their dryness and cleanliness.
• If the seeds are crushed, split, have a heterogeneous color, then they had poor storage conditions. This suggests that they are most likely corrupted.
• Good seeds are firm and hold their shape well.
• If the grain crumbles when rubbed, then the seeds are of poor quality and old.
• If you buy ready-made mustard in a jar, look for the absence of oil flaking.

They should be stored in sealed opaque packaging or in a dark place. Since mustard has an antimicrobial effect, refrigeration is not necessary at all.

White mustard seeds have a sandy color, sometimes turning into ocher. Their diameter is approximately 2 mm. Brown mustard seeds are slightly smaller, only 1.5 mm in diameter.They are much easier to assemble, which is why brown mustard often replaces black mustard.

Black mustard seeds reach 1 mm in diameter. They are not completely black in color, but rather dark brown. When harvested, the pods often burst, so black mustard is now grown much less.

Mustard has the following characteristics:

• used in cooking as a seasoning;
• grows mainly in the southern regions;
• after harvest, it is sown as a green manure;
• used in medicine.

See below for details.

100 grams of mustard seeds contain 474 kcal.

The nutritional value of the product is as follows:

• proteins - 26.08 g;
• fats - 36.24 g;
• carbohydrates - 15.89 g;
• water - 5.27 g;
• dietary fiber - 12.2 g;
• ash - 4.33 g.

The composition of 100 grams of mustard seeds contains the following components:

• vitamins: A - 2 µg; B1 (thiamine) - 0.81 mg; B2 (riboflavin) - 0.26 mg; B4 (choline) - 122.7 mg; B5 (pantothenic acid) - 0.81 mg; B6 (pyridoxine) - 0.4 mg; B9 - 162 mcg; C - 7.1 mg; E - 5.07 mg; K - 5.4 µg; PP (niacin) - 4.73 mg.
• macronutrients: potassium - 738 mg; calcium - 266 mg; magnesium - 370 mg; sodium - 13 mg; phosphorus - 828 mg.
• trace elements: iron - 9.21 mg; manganese - 2.45 mg; copper - 0.65 mg; selenium - 208.1 mcg; zinc - 6.08 mg.

Mustard has a number of the following useful properties:

• improves muscle function;
• is an antimicrobial agent;
• promotes better functioning of the nervous system;
• stimulates the cardiovascular system;
• helps cells regenerate;
• considered an aphrodisiac.

The harm of mustard is due to its overdose. Due to its pungency, it can cause an erosive effect on the gastric mucosa and contribute to heartburn.

You should not use mustard in the following cases:

• with kidney disease;
• with tuberculosis;
• with diseases of the heart and blood vessels;
• with inflammation of the gastrointestinal tract;
• with personal intolerance.

Mustard can be easily made at home. It will be fresh and tasty.

Take 5 tbsp. l. mustard powder, add 1 tsp. vinegar. Add enough water to make the mixture mushy. Add 1 tbsp. sugar and 0.5 tsp. salt. Add freshly ground black pepper if desired.

Mix everything well and put in a jar. Close the jar with a lid and leave overnight in a warm place.

You can store in the refrigerator or any dark place with a tightly closed lid.

You can see the whole process in the video of the "Live Healthy" program, which is located above.

Mustard oil is pressed from the seeds. It has an excellent aroma and interesting taste. It contains a lot of vitamins, therefore, in terms of benefits and effectiveness, it can be equated to a natural antibiotic with a bactericidal effect.

The substances contained in mustard oil have a beneficial effect on the blood, increasing the content of hemoglobin and blood cells in it.

The oil helps increase appetite and improve digestive processes.

Mustard oil can be stored for a long time, since oxidation occurs rather slowly.

It is used for:

• skin treatment,
• strengthening the immune system,
• cell development,
• helps to normalize metabolism,
• helps to give vessels and muscles elasticity.

Mustard is one of the most popular spices in the world. In cooking, it finds the following uses:

• table mustard is obtained from it;
• it is used as an essential ingredient in mayonnaise;
• meat dishes are seasoned with mustard;
• leaves can be cut into salads;
• seasoning is added to sauces and marinades;
• mustard is also used for conservation;
• mustard oil is even added to the dough when baking bread.

White mustard seeds are used for pickling cucumbers, preparing canned food with the addition of vinegar. They are added to sausages and sauces. Ground white mustard flavors soups, dishes with the addition of eggs.

Pasta is made from brown mustard. Its roasted seeds have a nutty flavor and are often added to curries.

You can bake delicious meat, in the preparation of which mustard is involved:

• 0.8 kg of boneless beef, washed and dried;
• 7 tbsp are mixed in one container. l. olive oil, 2 teaspoons of honey, mustard and salt, a teaspoon of black pepper, the same amount of basil and paprika;
• in this composition, the meat should be marinated for at least an hour;
• then the meat is wrapped in foil and removed for 1 hour in a preheated oven;
• to give the meat a crisp, you can then open the foil and leave the meat to brown in the oven for another ten minutes.

Medicinal use of mustard is quite extensive. It is used in the following cases:

• with diseases of the joints as lotions;
• for quick elimination of hematomas;
• for prevention;
• to improve digestive processes;
• to improve appetite;
• as a local laxative;
• as an antibacterial agent;
• as an anti-cold remedy;
• to stimulate blood circulation;
• to improve metabolism.

Household uses for mustard are as follows:

• active component of many dishes;
• used to increase the shelf life of products;
• present in hair masks;
• used as green manure;
• used in official medicine.

Mustard is rather capricious, therefore, before planting it, the soil is cultivated, weeds are removed, saturated with moisture and an even and moist layer is created at the level of seed placement.

Mustard is planted in time along with other crops, this will guarantee a higher yield. If sowing is carried out later, then the yield will drop significantly.

Mustard requires the presence of a sufficient amount of mineral fertilizers in the soil. When sowing, maintain a distance of 15-20 cm between rows. Plants need constant care. It is necessary to provide a sufficient amount of sun and moisture, to protect the mustard from pests and weeds.

Before sowing, you should make sure that the mustard variety is selected that matches exactly the climatic conditions in which it will be grown.

• Even in ancient times, mustard has gained great importance. The ancient Romans were the first to learn how to make pasta from grains. It was from them that the first technologies for making the usual table mustard came from.
• Table mustard is made from brown mustard seeds.Back in the 12th century, the French city of Dijon monopolized the production of spicy table mustard from the seeds of the plant.
• Bees love to pollinate white mustard, so it is an excellent honey plant.
• There is a legend that when the ruler Darius challenged Alexander the Great, he sent him a large bag of sesame seeds, symbolizing that he had a large number of strong warriors at his disposal. To this, Macedonian answered him with a small bag of mustard seeds, showing that although he had a smaller army, his warriors were “sharper”.
• The so-called English mustard is made from white mustard seeds, the black seeds are used to make Dijon mustard, and the mustard obtained from brown seeds is often called Russian.