White mustard seeds used in cooking. Beneficial properties of mustard seeds - an indispensable spice for preservation. Uses of mustard greens

Even the most fertile garden soil will sooner or later require fertilizer. It is best if it is organic: humus, peat. However, such feeding is inevitably followed by rapid growth of weeds. For this reason, many gardeners opt for sowing green manure plants, which are a complete green fertilizer. These are cereal crops (rye, oats), legumes (peas, clover, alfalfa, vetch), cruciferous crops (rapeseed, rapeseed, oilseed radish, mustard). Each plant has advantages and disadvantages, so you need to choose them wisely.

What's good about mustard?

It must be said that all types of mustard (white, black, leaf) have the right to be classified as green manure. At the same time, the leafy one can be successfully used in cooking by cutting off the succulent leaves 2 weeks after sowing. Black mustard is little used as a green manure. This is due to her love for warmth.

White mustard, unlike its relative, can withstand spring frosts down to -5°C. It is unpretentious to soils, because its root system is capable of penetrating to a depth of 2 meters, breaking up even the heaviest soil. Mustard brings nutrients to the surface and converts them into an easily digestible form, making them available to its cultural followers. Mustard saturates the soil especially well with phosphorus, sulfur and nitrogen.

The value of mustard, which is often sown as a sealant that prevents the growth of weeds, is in its rapid growth. Moreover, cold weather does not slow down this process at all. Mustard shoots appear already on the 3rd–4th day, and the highest rate of growth and development of the plant occurs precisely at the beginning of the growing season. In just 1.5 months, mustard can rise to a height of 20 cm. Although it can reach 80 cm, such achievements are unacceptable for using mustard as a fertilizer. You should not wait for the phase of its active flowering to bury the crushed green mass in the ground.

All green manure plants are used to control weeds, but their effects are different. If rye itself is aggressive towards any type of vegetation and only allows cornflowers into its territory, then mustard is much more “flexible” in this regard. With sparse sowing, the weeds will still break through, therefore, if you plan to propagate mustard not only to saturate the soil with minerals, but also to control weeds, then you need to take care of sufficient planting density.

Rules for sowing white mustard from the weed

On average, 2.5 g of seeds per square meter is recommended. To get rid of weeds and some diseases and pests in the soil (and mustard is effective in combating wireworms, nematodes, late blight, scab), the number of seeds is increased to 4-6 g. Since mustard is an early ripening crop, its sowing can be done starting from mid-April and ending in mid-August, occupying areas that have not yet been planted or have already been cleared of vegetables.

Sowing mustard from a weed does not require any special agrotechnical techniques. Seeds can be distributed in furrows or scattered by hand, planted to a depth of 1.5–2 cm using a rake. It all depends on the size of the sown area. It is necessary to take into account that watering is required for friendly shoots. Mustard is a moisture-loving crop, but excessive moisture, like drought, can be harmful.

When using mustard crops as green manure, you need to take into account that it cannot be sown where cruciferous plants have grown or will be planted, since it itself belongs to this family and can be susceptible to the same diseases. Since mustard is supposed to be planted in the soil 1.5 months from the moment of planting, one more rule must be strictly followed: other crops can be planted in the place where the green mass of green manure has been dug up only 2-3 weeks after this action.

Following this recommendation, it is good to plant mustard in early spring in the place where tomatoes will grow. In Siberia, for example, these vegetables are planted in open ground only by mid-June. Mustard sown in mid-April will not allow weeds to fill the area that has been empty for so long and will create a favorable environment for feeding future plants.

Related article

Sources:

• The benefits of mustard as green manure
• Growing mustard: its benefits and harms
• Growing white mustard as green manure
• When to sow mustard

Salad, or leaf, mustard was first cultivated in the Mediterranean. It also grows wild in China, Transcaucasia and Central Asia. Mustard leaf is a very useful plant that is used in many recipes intended for the diet of sick people.

Benefits of mustard leaves

Young leaf mustard is a rich source of carotene, protein, vitamins C, B, PP, as well as iron salts, calcium, magnesium, sulfur, glycosides and essential oils. It has anti-inflammatory properties, improves performance of cardio-vascular system, and when regular use lowers cholesterol levels. The leaf also contains a large amount of folic acid.

The main difference between leaf mustard and its other analogues is that all the beneficial substances act in a complex manner, and not separately.

In addition, mustard greens protect against the development cancer diseases– the risk of their occurrence is reduced if you regularly use this plant. The composition contains antioxidants and vitamins, but in addition to them, mustard leaves are known for such important phytonutrients for the body as quercetin, kaempferol, hydroxycinnamic acids and isorhamnetin. The stems and leaves of this mustard improve appetite and work gastrointestinal tract.

Uses of mustard greens

Mustard leaves are ideal for meat dishes, salads and sandwiches. Juicy young shoots of the plant are salted and preserved, and mustard powder, mustard plasters and mustard alcohol, effective for radiculitis and rheumatism, are prepared from its seeds. Cooks use tender young mustard leaves, adding them to various salads and soups or making a (fried, pickled, canned) side dish from them.

The leaves of this mustard have a bitter taste and a fairly strong smell, making them highly valued in Chinese cuisine.

The most popular snacks with mustard greens are sandwiches and cheese spread. To prepare the paste, you need to grate 100 grams of feta cheese or hard cheese, add 50 grams of crushed leaf mustard and 1 tablespoon of butter to the cheese mass. The paste must be thoroughly mixed and can be spread on bread.

For sandwiches with mustard greens you will need:
- 1 cup finely chopped mustard leaves;
- 1 tablespoon of mayonnaise;
- 4 slices of black bread;
- butter to taste.

Mustard leaves should be mixed with mayonnaise, placed on two bread slices, and the remaining two pieces should be spread with butter and placed on top of the mustard slices. The remaining mustard mixture is placed on top of the finished sandwiches and carefully spread with a spoon.

You can plant white mustard throughout the gardening season. It can be sown in rows, embedded in the soil to a depth of 1.5-2 cm, or you can evenly scatter the seeds in the right place and level the top with a rake. Water if necessary.

White mustard is an annual oilseed plant with deep roots and a large green mass, the height of which varies from 30 to 80 cm. It blooms with yellow flowers collected in clusters, emitting a strong honey smell. Subsequently, fruits are formed from the flowers - long pods with seeds. White mustard is used as green manure or fertilizer.

Why is it useful?

Due to its roots penetrating deeply into the ground, mustard is able to well loosen, structure and drain the soil. The substance secreted by the root system has a detrimental effect on. The pest avoids areas planted with white mustard.

During the mowing period, when the green mass of the plant enters the soil, a large number of microorganisms flock to process it, which enrich the soil. White mustard can suppress the growth of weeds.

The culture also promotes easier absorption of poorly soluble nutrients – phosphates – by other plants. The dense mustard shell prevents wind and water erosion in spring and autumn periods. In winter, mustard peels prevent the soil from freezing too much. Essential oils contained in all parts of the plant prevent the accumulation of pests and fungi in the soil.

How and when to plant

Preparation for sowing includes the same activities as when sowing early spring grains. This crop can be sown throughout the entire gardening season, that is, with the arrival of spring and until the beginning of September. In the southern regions and until mid-late September. Some gardeners also sow before winter, but in this case you need to wait for cold weather so that the crop does not have time to sprout. As a fertilizer, mustard is sowed twice a year: 30 days before planting any vegetable crop and in early autumn, when the harvest is done.

Sowing after harvesting helps retain moisture in the soil. You can do this in one of two ways:
- in rows with a distance of 15 cm, while the seeds are embedded in the soil to a depth of 1.5-2 cm;
- scatter the seeds evenly onto the prepared area and level the top with a rake.

Mustard does not require special care; if the soil is very dry, then you need to water it and that’s it. In a month and a half, when the plant reaches a height of 20 cm, it needs to be mowed, crushed and embedded in the soil. Experienced gardeners water the embedded leaves of the plant with preparations such as “Baikal”, “Siyanie” and “Vozrozhdenie”, and cover the top with a black film or roofing felt. Thus, by autumn you can get loose, healthy soil enriched with all the substances necessary for plant growth.

Salad mustard is an annual, early-ripening, cold-resistant plant. It got its name from the slightly pungent aftertaste of the leaves, reminiscent of the taste of table mustard. Salad mustard contains a lot of potassium, vitamin C, provitamin A, as well as calcium salts, phosphorus and iron. All varieties of salad mustard are early ripening (20-30 days pass from sowing to harvesting). It can be sown at any time.

Instructions

The soil for sowing salad mustard is prepared in the fall: it is dug up, filled with compost, superphosphate, potassium chloride. Before sowing in the spring, the area on heavy soils is dug up, and on light soils it is loosened. Sowing should be done every 10-12 days until mid-August. You need to sow in rows with row spacing of 25-30 cm. Mustard is thinned out, leaving a gap of up to 5 cm in the row, then up to 10 cm.

Salad mustard is also grown in, sowing in shallow boxes with a light soil mixture. After 10-12 days, the leaves are ready for consumption. Mustard is popular not only for its taste and useful qualities, but also for the soil. It enriches the soil organic substances, phosphorus and sulfur, and also disinfects it.

Video on the topic

White mustard is an excellent green fertilizer. It is undemanding to air temperature, but will not grow well in all soils. This crop is planted several times per season, but after some plants it cannot be sown.

Why you should plant mustard

On light, nutrient-rich soil, any crop will thrive. White mustard will help make the soil like this. It is capable of lifting moisture and microelements from a depth of 2-3 meters. All this powerful plant will accumulate in itself. Then it will be enough to mow the plantation and leave the crop directly on the garden bed. By overheating, it will release its nutrients to the top layer of soil, which is valuable for the crops that will grow after it.

Another excellent quality of this crop is weed suppression. The mustard grows like a solid wall and unwanted guests in the garden simply will not have a chance to break through to the light to grow.

White mustard is the site orderly. In the place where it grew, the number of slugs, wireworms, and pea moths will be significantly reduced. Fungal infections such as potato scab, root rot, and rhizoctory blight will not occur in the beds where this natural disinfectant grew.

When and where to plant

After the feasibility of growing this crop has become obvious, it is important to decide where, when and mustard. The plant belongs to the cabbage family, so it is not sown in areas where similar crops grew.

White mustard is a cold-resistant crop. It will tolerate return frosts down to -5°C. Therefore, in the spring, sow it in early dates– as soon as the snow melts and the soil thaws a little. The plant loves sandy, cultivated peat, soddy-podzolic soils. On loam it will be capricious, and on heavy clay it will grow very poorly. Therefore, plant it in a previously cultivated area.

Landing tricks

Loosen the soil with a flat cutter to a depth of 5 cm. There are 2 main methods of planting:

In the furrows;
- in scattering.

If the first method is chosen, make furrows 2 cm deep. The distance between them is 15-17 cm. If you like the second method, then simply scatter the mustard seeds on the area reserved for it, dug up in advance, and cover them with a rake. The first is more economical - 120-150 g of seeds are needed per hundred square meters. With the second, the costs for the same area will be 300-400 g, but there will be more green mass.

Soon the seeds will germinate. Water them periodically. Then the culture will grow quickly. In mid-May, cut it with a flat cutter and leave it directly on the beds. It must be cut before flowering. Plant after it, for example, potatoes, tomatoes.

You can sow mustard several times a season. To ensure that it produces a lot of green mass, do this for the last time before August 10th. If you do this later, the plant will show its disinfecting properties, but will provide less green fertilizer.

Mustard is a very common green manure among gardeners. This plant is planted to increase soil fertility, improve its composition, and get rid of pests. In general, this green manure is good for everyone, but it also has one drawback - many crops cannot be planted in beds where mustard grew before.

What not to plant after white mustard

Crop rotation is an important condition for growing all crops. After all, if you do not follow the rules of alternating plantings, but annually plant plants of the same species/family in the same beds, then every year their yield will decrease, and the quality (taste and size) of vegetables and berries will not be particularly pleasing. The fact is that the development of crops of the same family requires a similar set of minerals, so systematically growing crops of the same type in a garden bed naturally depletes the soil of these substances.

Mustard is one of the best green manures, since this plant solves almost all problems with the soil (it fertilizes it, loosens it, and resists the proliferation of fungi, etc.), so the crop is very common among gardeners. If you first decide to sow this green manure on your plot, you should remember that the beds where you plan to plant cruciferous crops in the coming year (all types of cabbage, turnips, radishes, daikon, horseradish, rutabaga, turnips) should not be sown with mustard .

What can you plant after mustard next year?

After mustard, you can plant everything, with the exception of the above plants, since they can “inherit” the diseases of their predecessor, and the nutritional value of the soil for them will not be sufficient to produce a good harvest. If we take into account specific crops that grow excellently in areas fertilized with mustard, then these are eggplants, zucchini, peppers, cucumbers, and tomatoes.

Is it possible to plant strawberries after mustard?

Autumn is the time for digging mustard as green manure, and also the ideal period for transplanting strawberries to a new place. Since both of these crops belong to different families, it is quite acceptable to transplant berry bushes into beds with dug up fertilizer. During decomposition, mustard enriches the soil with phosphorus, nitrogen and potassium, and strawberries need these elements for normal growth and development. From the above we can conclude that mustard is an ideal predecessor for strawberries.

Mustard is a favorite green manure of many gardeners, since the plant solves several soil problems at once (repels pests, suppresses the development of fungi, saturates the soil with nutrients) and is suitable for planting under any crops. If you plant green manure at a suitable time and timely embed the green part of the plants into the soil, then even weak seedlings of agricultural crops that need special care can be planted on such soil without fear.

Is it necessary to plant mustard in the garden?

Whether to sow mustard or not, each gardener decides for himself. However, if you need to remove pests from the soil (for example, wireworms from potato beds, slugs from cabbage beds, codling moths from apple trees), feed the soil with all kinds of microelements and saturate it with oxygen, without using industrial chemicals, then you should think about planting this plant. If you sow free beds in the garden with mustard mixed with other green manures every year for three years, you can significantly improve the composition and properties of the soil.

How long does it take for mustard to sprout after sowing?

From the day of sowing until the first shoots appear, it usually takes five days, but at temperatures above 20 degrees, sprouts may appear as early as the fourth day. If the weather is quite cool, and at night the thermometer drops below zero degrees, then you can wait for mustard to germinate only after a week.

Do I need to water mustard after sowing?

Mustard is a picky crop; it does not require special care. Proper planting is enough for the plants to reach a size suitable for mowing or embedding in the ground.

As for the nuances of sowing, mustard, like other crops, requires water to germinate, so if sowing occurs in dry soil, then after completion of the work the bed needs to be thoroughly watered with a watering can with a diffuser. In the future, watering can be omitted.

Mustard is called spicy plant, known since ancient times. There are many varieties of mustard (about 40 types), but the most popular are: white, black and Sarepta. The most sought after part of mustard is its seeds. They are used both in cooking and for medicinal purposes.

Mustard has a bitter, or rather burning, taste, corresponding to its name, which manifests itself due to chemical reaction, occurring when crushing any part of the plant and a specific smell

Mustard seeds and their use in cooking

Depending on the mustard variety, the seeds are used in the food industry and medicine for various purposes. In modern cooking and the art of cooking, mustard seeds are most often used for:

preparing various marinades to shape the taste and impart a certain aroma
preparing sauces in ground form and as a base
canning meat and fish
canning vegetables to create better conditions for long-term storage.

Lightly salted pickles with the addition of this seasoning will delight you with a piquant taste and special aroma. Mustard seed also gives cucumbers strength and makes them crispy. Try also using squash caviar for the winter.

There is a wide variety of varieties of this spicy plant. Thanks to this, seasonings can be used for various purposes. Let's look at the most popular varieties that can be successfully used at home. Below you can find descriptions of the most popular types of mustard seeds.

White mustard seeds.

White mustard seeds are widely used to prepare mustard oil, which is subsequently used in both the food and chemical-pharmaceutical industries. A powder is prepared and used in the preparation of various dishes, marinades, meat, etc. Can be added to various pickles and flavored smoked foods. They have no smell, so when preparing mustard it is necessary to add various spicy spices. They have medicinal properties and are used in the treatment of hypertension, diseases of the liver, gall bladder, blood vessels, digestive disorders, etc.

Black mustard seeds.

Black mustard seeds are used both in cooking and in medicine. Unlike white, they have a characteristic smell and taste reminiscent of horseradish. Quite often used in the food industry in the production of table mustard, canned fish, meat, and vegetables, for flavoring various dishes. Its chemical composition resembles white, it also contains a large amount of essential oil, fatty oil, potassium salt, etc. It is used in pharmaceuticals for the manufacture of mustard plaster, based on powder obtained from seeds. This patch helps with rheumatism as a pain reliever.

Sarepta mustard seeds.

The seeds of this type of mustard contain the largest amount fatty oil, compared to other varieties. Taste of seed oil Sarepta mustard can compete in taste with sunflower. The chemical composition is also somewhat richer than its other counterparts; it contains carotene, ascorbic acid, calcium and iron salts. Widely used for making mustard plasters, preparing medicinal baths, which are excellent for colds (if not high temperature). In cooking, they are used to prepare a spicy seasoning that enhances taste qualities many dishes.

Mustard seeds are used to make powder, which is necessary in the manufacture of various sauces, dressings and mayonnaise. It is also widely used for the best preservation of preserves. The oil obtained from mustard seeds, which has good taste, is also successfully used in cooking, in the bakery industry, etc.

Recipe for making Russian mustard from seeds:

1. Grind mustard seeds and pour boiling vegetable oil over them.

2. Add salt and sugar

3. Combine with vinegar in sufficient quantity.

Mustard seeds are simply irreplaceable in preparing a favorite type of seasoning for almost any dish - mustard. It not only enhances the taste of dishes, but also improves appetite, enhances the secretion of gastric juice, and has an antiseptic and anti-inflammatory effect. They love and eat it in many countries and prepare it completely differently everywhere.

Here are a few recipes for dressings using mustard:

Mustard dressing for vinaigrettes and vegetable salads: 1 glass of vegetable oil, 3% vinegar, 2 yolks, 1 tbsp. a tablespoon of mustard (tablespoon), sugar, salt, pepper. Grind mustard, raw egg yolks, salt and sugar until smooth. Pour vegetable oil into the mixture in a thin stream with continuous stirring. Pour in each subsequent portion of oil only after the previous one has emulsified. Dilute the mixture with vinegar, add pepper, stir.

Mustard dressing with garlic for salads of cucumbers, sweet peppers and other dishes. Prepare mustard dressing according to the previous recipe. Finely chop the garlic (to taste) and mix with the dressing.

You can buy mustard seeds at pharmacies, specialty stores and supermarkets. Before purchasing you should make sure that:

they belong to this year's fresh harvest
not spoiled by various insect pests
did not undergo artificial coloring.

The easiest way to purchase high-quality spices is in specialized oriental spice stores.

Delicious cabbage soup recipe from fresh cabbage

Solyanka soup recipe

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White (English) mustard - product description on Gastronom.ru

White mustard (English) is another popular type of mustard, native to the Mediterranean. It is widespread in Europe, the USA and Canada. From its light yellow or brownish seeds, almost round, odorless, with a pungent taste that occurs under the influence of moisture, mustard seasonings are made in the USA, Germany and England.

TO XVII century The city of Tewkesbury became a recognized center for the production of English mustard, where balls of mustard powder were produced - they were mixed with apple juice, cider or vinegar before use. Popular brands include Coleman's ( Colman&aposs, is associated with the name of the Norfolk miller Jeremiah Coleman, who in early XIX centuries established its mass production), Durham mustard(Mrs. Clements from Durham began making mustard powder at the beginning of the 18th century and transported it from city to city, advertising her product as Durham Mustard, which, in fact, translates as “Durham mustard”).

Today, the British add wheat flour and ground turmeric root, which gives the seasoning a yellow color, to mustard powder (a mixture of relatively soft white mustard and sharper black mustard), dilute the mixture with water and call this mustard “English” - English mustard.

Americans make mustard seasoning from white mustard seeds with sugar, vinegar (less often wine) and turmeric root powder, which gives it a peculiar bright yellow color and the corresponding name is American yellow ( yellow American).

Everything you need to know about mustard + cooking secrets

Spicy, hot, sweet, mustard has rightfully taken pride of place on the tables of people around the world. Thanks to mustard, many dishes become much tastier - you can eat it with meat and fish. You can simply spread it on bread and eat it with soup or borscht.

Not everyone knows that in addition to enriching the flavor bouquet of culinary dishes, mustard has a lot of useful properties that have a positive effect on the human body.

Let's talk about the benefits of mustard, its use in cooking, various types and secrets of cooking at home.

About the beneficial properties of mustard

The mustard seeds from which mustard is made contain potassium, zinc, magnesium, iron, calcium, and sodium. The seasoning contains enzymes, mucus, glycosides, and dietary fiber. Mustard also contains many vitamins - B, E, D, A, and the latter remains in it for more than six months. The fatty component is erucic, linolenic, oleic, linoleic, and peanut acids. The glycosides sinalbin and snigrin, which are found in mustard, help in the treatment of cough and bronchitis.

The main beneficial properties of mustard are antimicrobial, antifungal and anti-inflammatory effects. The majority of microbes in the stomach are “fearful” of mustard. It also has an antioxidant, laxative and enveloping effect.

Mustard stimulates blood circulation in the brain, enhances intelligence and improves memory. It increases appetite, enhances the secretion of gastric juice, breaks down fats and improves the digestion of protein foods, and activates metabolism. Thanks to this, it can be eaten by people on diets.

Mustard should be eaten during colds. It helps with coughs and laryngitis, and is widely used as a warming and irritating agent that increases blood circulation in the body.

I make plasters from mustard, which are used in the treatment of bronchitis, rheumatism, and neuralgia. Mustard powder is also used for washing oily skin scalp and hair strengthening. Mustard is widely used to treat skin diseases. This seasoning is also considered an aphrodisiac that can ignite the “inner fire.”

A little about contraindications

Due to its scalding properties, mustard should be consumed in moderation, otherwise in large quantities it can cause harm: burn the mucous membrane of the digestive organs, cause skin irritation.

For hypertension, cardiovascular diseases, kidney diseases, tuberculosis, peptic ulcers, gastritis with high acidity and individual intolerance, mustard should not be eaten.

It is also worth remembering that large portions of mustard cause shortness of breath, loss of consciousness and bradycardia.

Types of mustard

Three ingredients are used as raw materials for preparing seasonings:
type of mustard.

Black mustard, from the seeds of which Dijon mustard is prepared.

White mustard, also called “English mustard.” Sarepta mustard, also called “Russian mustard.” There are a lot of mustard recipes - the composition and ratio of ingredients change, sometimes other spices are added to the mustard.

Dijon mustard

The famous Dijon mustard is made from black seeds. She
considered the most popular in Europe. The technology for its production was established back in the 14th century.
France. Dijon seasoning is different in that it contains vinegar instead of vinegar.
sour juice of unripe grapes. This makes the mustard lighter and more tender. More than 20 are currently produced in France
types of Dijon mustard.

English mustard

English mustard is known to many as “white mustard”. It is prepared according to an old recipe. It consists of mustard powder made from lightly crushed seeds, mixed with apple juice, cider or vinegar to form a paste.

Russian mustard

It is considered the strongest and hottest seasoning made from mustard powder with the addition of vinegar. It is prepared using traditional technology, but may differ in taste, aroma and spiciness due to additional spices.

American mustard

American seasoning is prepared from white seeds with a large
amount of sugar. It is considered the most liquid.

Bavarian mustard

Bavarian mustard is made from coarsely ground grains. It is sweeter because caramel syrup is added to it. It is cooked quite quickly, so it is quite bland.

Fruit mustard

In Italy, the most popular mustard is fruit mustard. It uses large pieces of apples, lemons, tangerines, and oranges. It may also contain white wine, honey and spices.

Honey mustard and gardal

As you guessed, honey mustard is made with the addition of honey, due to which the seasoning acquires a sweetish taste. And gardal (Don mustard) is prepared with the addition of pickled cucumber brine.

Mustard in cooking

Mustard has been used since ancient times to preserve the freshness of food, especially meat. Many housewives add mustard powder when canning.

Mustard is added to dishes in ground form, in seeds or in the form
sauce. It goes well with cinnamon, allspice, cloves,
nutmeg, garlic, tarragon, capers and onions.

When cooked, mustard creates a protective layer on veal, poultry and fish, thereby preserving meat juice. She
It also gives dishes a pleasant aroma and forms a golden crust.

Mustard powder is used as an additional
ingredient in the preparation of mayonnaise. There are many different recipes
marinades containing mustard powder and whole seeds.

To ensure that mustard retains its taste and aroma for a long time, store it
in glass jars in a dark place.

Secrets of making mustard at home

Making mustard at home is very easy. The main thing is to maintain proportions, time, and use water at the right temperature.

Secret #1: ratio with water. To prepare the seasoning, add mustard powder to water in a ratio of 1:4. For 1 spoon of mixture you will need 4 tablespoons of liquid.

Secret #2: correct water temperature. Perhaps this is the most important secret of mustard. Should be added to mustard powder boiled water temperature 58 degrees. If you pour boiling water over it, then the taste of the seasoning turns out to be too bitter and not very pleasant. If you fill it with cold water, then it will be too light and sweetish.

Secret #3: add cold water and withstand time. After you dilute the mixture with hot water to the desired thickness, then you need to pour a little cold water into it (about 15-20 milliliters). Then you need to close everything with a lid and leave to infuse for 14-15 hours.

Secret #4: additional ingredients. The traditional ingredients for preparing mustard are vinegar, vegetable (olive) oil, salt, and sugar. But if desired, you can add compatible spices: black allspice, cinnamon, cloves, tarragon, pieces of fruit. After the mixture has stood overnight, drain the liquid and add necessary ingredients, mix everything well.

Cooking mustard at home

We offer you the simplest mustard recipe with which you can begin your experience in preparing this fiery spice.

Ingredients:

Mustard powder 3 tbsp. l. Water (boiled) 12 tbsp. l. Sugar 1/2 tsp. Salt 1/2 tsp. Vegetable (olive) oil 1 -1.5 tbsp. l. Food vinegar (apple, grape) 1-1.5 tbsp. l.

Cooking method

Place dry mustard powder in a glass jar and fill with hot water (58 degrees). Mix well until consistency
thick sour cream. Make sure there are no lumps.
Pour the mixture with cold water (about 15 milliliters), close the lid and leave to steep for about 12 hours.
Then
drain the liquid and add salt and sugar to the mixture. Stir.
Add vegetable oil and vinegar. Stir everything thoroughly. If you wish, you can
add black pepper, nutmeg, cinnamon, honey.

Try, experiment and
create your own individual unique taste. Bon appetit!

How does white mustard differ from regular mustard? What family does white mustard belong to?

Characteristics of three varieties of mustard seeds. Calorie content and composition of this spice. Benefits of use and contraindications for the use of the product mentioned. Delicious dishes with the addition of this spice.

The content of the article:

Mustard seeds are a well-known spice that has three varieties: Sinapis alba (English, white), Brassica juncea (Russian, gray), Brassica nigra (black, French, real). What all these plants have in common is that they grow in warm or temperate climates and belong to the Brassica family. The homeland of mustard is the Mediterranean, from where this spice spread to other countries. The beneficial properties of this product have been assessed by experts, so it is used not only in cooking, but also in cosmetology (masks, wraps, hair care), traditional and alternative (folk) medicine.

Composition and calorie content of mustard seeds

Brassica juncea is Sarepta mustard (Russian, gray), which belongs to the Cabbage family. Its stem is much taller than Sinapis alba, because it reaches 50-150 cm. Small flowers of Sarepta mustard acquire a golden-yellow hue by April-May. The thin and tuberculate fruit pods of Brassica juncea have an awl-shaped nose. In August, the harvest of such a product should already be harvested.

Brassica nigra (black, French, real) is a mustard from the same Brassica family, which can be found in tropical and temperate regions of Africa, Asia and Europe. The stem of this plant reaches 1 m, has an erect base and branched top part. Brassica nigra flowers are bright yellow and the fruits are tetrahedral in shape.

Spices should be purchased only if their composition has been carefully studied initially.

The calorie content of mustard seeds per 100 g is 474 kcal, of which:

• Proteins - 25.8 g;
• Fats - 30.8 g;
• Carbohydrates - 23.4 g;
• Dietary fiber - 8.8 g;
• Water - 6.4 g;
• Ash - 4.8 g.

Macroelements per 100 g of product:

• Potassium - 608 mg;
• Calcium - 254 mg;
• Magnesium - 238 mg;
• Sodium - 37 mg;
• Phosphorus - 650 mg.

Digestible carbohydrates per 100 g of product:

• Starch and dextrins - 19.8 g;
• Mono- and disaccharides (sugars) - 3.6 g.

• Arginine - 1.674 g;
• Valine - 1.086 g;
• Histidine - 0.679 g;
• Isoleucine - 0.875 g;
• Leucine - 1.765 g;
• Lysine - 1.267 g;
• Methionine - 0.49 g;
• Methionine + Cysteine ​​- 0.89 g;
• Threonine - 1.103 g;
• Tryptophan - 0.335 g;
• Phenylalanine - 1.012 g;
• Phenylalanine + Tyrosine - 1.72 g.

• Alanine - 1.257 g;
• Aspartic acid - 2.133 g;
• Glycine - 1.365 g;
• Glutamic acid - 5.392 g;
• Proline - 1.992 g;
• Serine - 1.159 g;
• Tyrosine - 0.711 g;
• Cysteine ​​- 0.399 g.

Fatty acids per 100 g of product:

• Omega-3 - 1.7 g;
• Omega-6 - 5.3 g;
• Palmitic - 0.9 g;
• Stearic acid - 0.4 g;
• Oleic (omega-9) - 6.6 g;
• Gadoleic (omega-9) - 4.7 g;
• Erucic acid (omega-9) - 9.4 g;
• Linoleic acid - 5.3 g;
• Linolenic - 1.7 g.

• Vitamin PP. If there is a lack of the sounded organic compound, a person experiences a malfunction in the functioning of the gastrointestinal tract and nervous system. In this case, the condition is disrupted skin, which may cause serious damage to them.
• Potassium. This macronutrient regulates electrolyte, acid and water balance in the human body. The process of regulating pressure and conducting nerve impulses also cannot do without the participation of potassium.
• Calcium. The main building material of bones and teeth is also involved in muscle contraction. Without this macronutrient it is difficult to imagine the functioning of the nervous system.
• Iron. At daily norm 18 mg of mustard seeds contains 25 mg of a microelement necessary for the body. The vital activity of cells, immunobiological processes, and hematopoiesis are supported thanks to this component.

Beneficial properties of mustard seeds

1. Blocking muscle pain. A similar effect is achieved due to the high content of calcium and potassium in the product. Rheumatic pain also becomes less noticeable when eating mustard seeds.
2. Universal laxative. For people who suffer from frequent constipation, the use of this seasoning is simply necessary. It stimulates the functioning of the intestines and stomach, actively influencing the mucous membrane of these organs.
3. Cancer prevention. Some forms of cancer (stomach, colon, lung) can be prevented by adding mustard seeds to your diet. This is facilitated by organic compounds in the form of isothiocyanates, which, in the absence of a genetic predisposition, can help with the issue raised.
4. Anti-inflammatory effect. To people suffering rheumatoid arthritis and asthma, it is necessary to add the mentioned seasoning to dishes more often. However, before making this decision, you should consult your doctor.

Harm and contraindications to mustard seeds

Doctors define contraindications to mustard seeds as follows:

• Kidney and urinary tract disease. In this case, it should be stated that for this pathology you can use sesame and cumin in small quantities. Doctors do not recommend eating mustard seeds for pyelonephritis.
• Gallbladder problems. It is this spice that brings many unpleasant moments to a person with a pronounced illness. Inflammation of this organ should not be provoked, because such negligence can lead to severe consequences in the form of bladder cancer.
• Upper respiratory tract disease. This spice itself has an irritating effect on the larynx and palate. If this area of ​​the throat becomes inflamed, it can even cause problems in the lower respiratory tract.
• Pregnancy. The expectant mother should receive the full range of micro- and macroelements she needs. However, mustard seeds can cause both an allergic reaction and uterine tone.
• Children under 12 years old. Many nutritionists would extend this age until adulthood. Mustard seeds are good because they stimulate work human body. However, children are not able to absorb such a load because their enzymes are not yet working at full capacity.

Recipes with mustard seeds

1. Salad “Spring in the Heart”. The pork heart is washed, cleared of veins and tubes, and then boiled. After cooling the product, it is cut in half, distributed into thin slices and fried in vegetable oil for 3 minutes until golden brown. After adding to pig heart 1 tbsp. soy sauce The base for the future dish should be simmered for another 4-5 minutes. The sauce is prepared in a water bath, where dill (2 sprigs), mustard seeds (1 tsp), a clove of garlic and the juice of one lemon will simmer in sunflower oil. Driven into such a composition egg yolk with the addition of black pepper and salt to taste. 150 g of radishes are cut into slices along with 50 g of grated cheese and green onions (to add juice). All the listed ingredients are mixed, so a light dinner is ready.
2. King shrimp. To prepare the dish, finely chop onion and 3 cloves of garlic, which are then fried in oil (preferably olive). To the listed ingredients add 1 tsp coriander, a pinch of ground nutmeg, 1/4 tbsp. red pepper, 1 tbsp. mustard seeds and a little cloves (on the tip of a knife). A similar mixture is poured into 1 tbsp. lemon juice and simmer over moderate heat. 700 g of peeled shrimp and the remaining ingredients of the dish are laid out in a prepared gravy boat.
3. Chicken baked with oranges. 0.5 cups of anise liqueur (you can replace it with peach) mixed with 0.5 cups olive oil, 50 ml orange juice, 4 tbsp. mustard seeds and 4 tbsp. cane sugar. The sauce for the main dish is made from the listed ingredients. The processed chicken carcass must be cut into 8 pieces and placed on a baking sheet. Place 4 oranges and 2 chopped onions on top of the meat, flavoring the dish with thyme and the already prepared sauce. Chicken baked in this way takes 40-45 minutes to cook.
4. Stewed cabbage with salami. After cutting the cabbage stalk, you need to cut it into squares. Place the prepared vegetable, 125 g of butter, a glass of water, 1.5 tsp in the prepared container. salt and 2 tsp. Sahara. The resulting mixture is simmered over low heat for 10 minutes. Then 0.5 tsp is added to it. saffron and 500 g of finely chopped dried sausage (salami). There is no need to add oil then, because this sausage has quite increased fat content. The final touch is to decorate the dish with 1 tbsp. mustard seeds.
5. Pea soup “In our opinion”. Onions and carrots are cut into cubes and fried with 120 g smoked brisket(can be replaced with balyk) with the addition of 2 cloves of garlic. Separately, cook 500 g of peas with 1 tsp. hops-suneli and 0.5 tsp. mustard seeds. All the listed ingredients are added to the broth with fried croutons.
6. Interesting potato pancakes. 3 pcs. cucumber, 50 g yogurt, 2 tsp. lime zest and 1 tsp mustard seeds are mixed. At this time, the pumpkin is baked, from which the seeds are then removed, and the pulp is cut into thin slices. It is necessary to remove excess liquid from the resulting product. After this, you need to mix the pulp of the named vegetable with all the ingredients and, using a tablespoon, spread the resulting mass into a frying pan.
7. Corned beef and cabbage. First lightly fry the spices in a dry frying pan in the form of 1 tbsp. cloves, cilantro, red pepper, mustard seeds with 3 bay leaves. Then the beef brisket is added to the announced ingredients and simmered over low heat for an hour in its own juice with the addition of chicken broth. At the same time, potatoes are cooked, which must be added to the meat with spices as it cooks.

Almost every country in Europe at one time appreciated the taste of mustard seeds. For example, we can cite the mention of this spice in William Shakespeare’s play “Henry IV”. During just one dinner party with the Duke of Burgundy in 1336, honorary guests consumed 320 liters of seasoning made from mustard seeds in combination with meat dishes.

Sometimes it doesn’t hurt to take a short tour of the countries to understand the value of the product being announced. Many bases for main dishes are produced from these raw materials. American yellow mustard contains large amounts of sugar, white mustard seeds and vinegar. This seasoning is colored with turmeric.

In England, mustard seeds are used according to their old recipe. Coarsely crushed grains are mixed with cider or vinegar. In Germany, the caustic substance is excluded from this recipe and replaced with caramel syrup, juniper and ginger. Russian mustard at one time meant only the use of Sarepta seeds with the addition of vegetable oil and vinegar.

Watch a video about mustard seeds:

White mustard seeds have a light straw-yellow hue, are slightly larger than others, and have a moderately pungent taste. Black mustard seeds are the hottest. They are mined in South Asia. But brown mustard seeds come from the Himalayan plains of India.

For commercial purposes, mustard suitable for seed production is grown today in Canada, India, China and in temperate latitudes of Europe.

Since ancient times, mustard seeds have been extremely valued as a medicinal and culinary plant.

What are the benefits of mustard seeds?

Mustard seeds and the oil from these seeds have long been used to relieve muscle pain, rheumatic pain and gouty pain. And in India, mustard oil has become a popular remedy for stimulating hair growth.

Mustard seeds act as a natural laxative. They stimulate the mucous membrane of the stomach and intestines and promote the rapid movement of feces.

Cancer Prevention

American doctors have proven that this specific composition prevents the development of lung cancer in a group of high-risk patients. Similar encouraging data have been obtained for the prevention of stomach, colon and rectal cancer.

Anti-inflammatory benefits

Eating mustard seeds also has an anti-inflammatory effect and helps in the treatment of a number of diseases due to its selenium content. This microelement resists prostaglandins, which doctors blame for almost all inflammatory processes in the body.

First of all, the anti-inflammatory essence of mustard seeds is beneficial for patients with asthma and rheumatoid arthritis.

Fast Metabolism

According to John D. Kirschmann's Food Almanac, mustard seeds have a positive effect on metabolic rate, help in burning calories more efficiently to produce maximum energy, and promote weight loss.

To lose weight, it is enough to introduce 3-5 tsp into your diet. mustard seeds on a daily basis. This will increase your metabolic rate by as much as 25%. In other words, your body will burn an additional 45 calories per hour. A very tempting prospect, isn't it?

The nutritional value

1. The unparalleled beneficial properties of mustard seeds are due to their high nutritional value and the presence of valuable components in them. plant origin, including minerals (calcium, manganese, copper, iron, selenium and zinc), phytohormones, vitamins and antioxidants.
2. These pungent seeds contain quite a lot of energy: 100 g of product contains 508 calories. It is a good source of dietary fiber, which is especially needed by people suffering from cholesterol and obesity. The fight against “bad” cholesterol can be carried out by vitamin B3 (niacin), which is also abundant in mustard seeds: 4.733 mg per 100 g of product.
3. This cruciferous spice has also been found to contain beneficial antioxidant flavonoids such as zeaxanthin, lutein and carotene. But mustard seeds also contain other well-known free radical fighters: vitamin A, vitamin C, vitamin E (in the form of gamma-tocopherol) and vitamin K.
4. The seeds contain a lot of plant sterols (campesterol, sitosterol, avenasterol, brassicasterol, stigmasterol), as well as sinigrin, myrosin, erucic, eicosenoic, oleic and palmitic acids.

Selection and storage

Whole and well-dried mustard seeds can be stored for many months at room temperature. Although in ground form and as part of other products, it is recommended to store this spice exclusively in the refrigerator.

Reasonable Cautions

In small quantities, mustard seeds, mustard powder and mustard oil are completely harmless to humans. But in in rare cases this hot spice can cause stomach irritation or even gastrointestinal bleeding. With prolonged local contact, skin burns are possible (remember the strong burning sensation after mustard plasters).

The presence of erucic acid in mustard seeds in laboratory studies on animals showed some carcinogenic danger of this product, since the said acid can provoke gene mutations in the cells of the human body.

Can the seeds they sell be used for sowing, or are there other seeds?

Valentina, I would not eat those for sowing, unless you grew them yourself. I personally had experience growing white mustard seeds.

A very undemanding plant and can easily do without regular watering. White mustard seeds are especially good in twists - we add them to cucumbers for crunchiness.

Use the ones found in seasonings. I've seen both bagged and loose.

I don’t understand how much should I take per day? 3-5 tsp. – isn’t that a lot?

Mustard: benefits and harms

Many of us like to spice up our dishes by adding mustard to them. However, they don’t think about what kind of plant it is. Most people will probably be surprised by the fact that according to the biological classification it belongs to cabbage! What are the benefits of mustard seeds, besides the fact that they give an original taste to various salads, fish, and meat? How often and how much can you use it? You will learn all this and much more from this article.

Interesting! There are 3 main types of mustard suitable for consumption - white, black, Sarepta. Each has its own original flavor, and some chefs take advantage of this by mixing them to add a new twist to their dishes.

Chemical composition

• Vitamin PP (Niacin equivalent): 0.83 mg

The spicy and pungent taste of mustard seeds is not its only advantage. They are a valuable source useful substances, such as:

• Vitamins - A, D, B, C, PP, E, K, plus Choline;
• Minerals - phosphorus, magnesium, potassium, calcium, zinc, iron, sodium, selenium, copper, manganese;
• Amino acids - arginine, threonine, leucine, lysine, valid, histidine;
• Polyunsaturated fats - linoleic acid and Omega-6;
• Other substances - sucrose, glucose, carbohydrates, proteins, dietary fiber.

Interesting! Mustard can only be grown in warm and even hot climates. It will not take root in the northern regions.

Useful properties of mustard

IN folk medicine Mustard seeds have been used for over 3,000 years. This is not at all accidental, because its benefits are correct use appears as follows:

1. Accelerate recovery from any infectious diseases, as this plant has antiseptic, antibacterial, anti-inflammatory properties.
2. Improving appetite and functioning of the digestive system as a whole.
3. Acceleration of metabolism.
4. Reducing blood pressure and relieving migraine attacks.

By the way, mustard is considered an excellent honey plant, so it is often grown in bee breeding areas.

Mustard seeds also help with diseases such as:

Mustard seeds are officially used in medicine, for example, in the form of mustard plasters, which help improve the patient’s condition during colds and coughs.

Damage to mustard seeds

By consuming a small amount of seeds in the form of oil, powder, or leaves of this plant, no harm will occur. But high concentrations or prolonged exposure can lead to the following adverse effects:

• irritation of the gastric mucosa;
• bleeding in the stomach;
• skin allergy.

Important: during pregnancy, mustard can be consumed, but only in small quantities as a seasoning for food. Taking any baths with mustard - for the feet and the whole body - is strictly prohibited.

• problems with the gastrointestinal tract - gastritis, ulcers, etc.;
• kidney diseases;
• acute tuberculosis;
• individual intolerance;
• increased stomach acidity;
• phlebeurysm.

Important: mustard seeds should not be introduced into the diet of children under 3 years of age - it can cause severe irritation to the tissues of the gastrointestinal tract and even burn them.

There are many recipes for using mustard seeds that are known to almost everyone. Here are some that are very effective, but not everyone is familiar with:

1. If you suffer from seizures, regular rubbing of mustard oil into areas of frequent pain will help get rid of them.
2. To improve blood circulation throughout the body, take mustard baths. To do this, dissolve 200 g of powder in 1 liter of water, add this mixture to a bath of water. The water temperature should not exceed 36 degrees, and the duration of the procedure should be 5-6 minutes.
3. To whiten your skin and get rid of freckles, use a mask of mustard, honey (take them in equal quantities) and white lily decoction.
4. Quickly remove headache Mustard will also help if you crush 3 tablespoons of seeds and mix with water. The resulting paste is applied to a clean cloth and applied to the base of the head for 3-5 minutes.

Bring a sense of spice and unusualness into your life with mustard, but be wise and use it in limited quantities!

The information is provided for informational purposes only. Do not self-medicate. At the first sign of disease, consult a doctor. There are contraindications, a doctor's consultation is required. The site may contain content prohibited for viewing by persons under 18 years of age.

Mustard seeds, application

The extraordinary properties make it possible to use mustard seeds in cooking and for medicinal purposes.

Even the ancient Egyptians used this spice not only to give food a sharp spicy taste, but also to treat many ailments.

There are three types of mustard: white (yellow, English); black (French) and Sarepta (Russian).

White mustard seeds are light yellow in color, large, with a smooth surface. They have almost no aroma, and the taste is coarser and harsher than that of Sarepta. Used in cooking mainly in the USA and Northern European countries.

Sarepta mustard seeds are red-brown in color and are used in cooking in almost all countries of the world.

Black mustard seeds dark brown, pungent in taste and having a slight nutty smell, are cultivated in many countries of southern Europe, India, China, and Africa.

All three types of mustard are used very widely, and not only the seeds. Young leaves and stems of all types of mustard are used as a vegetable crop. They are added to salads, seasoned in soups, pickled, salted, preserved, added to side dishes, and used as a side dish for meat and fish dishes.

Mustard seeds in cooking. Mustard seeds, as an oilseed, are used to make mustard oil. This oil is preferred over others for making butter dough. It is used in baking, cooking, and the confectionery industry. Mustard oil is used instead of Provençal oil to prepare the best types of canned food. In Turkey, France and other countries, mustard oil is the best seasoning for salads, sauces, dishes made from peas, beans, beans, and meat.

After obtaining mustard oil from the seeds, the defatted cake is used to produce a powder with a specific pungent, pungent taste and aroma. The resulting powder is then used in the production of mustard plasters, various types seasonings and varieties of table mustard. Mustard powder has a strong preservative property and therefore it is used not only as a spice for flavoring, but also to increase the shelf life of food products.

Mustard seeds in powder form are often used to prepare various sauces, vegetable dressings, mayonnaises, and added to fish marinades. In Tatar and Russian national cuisine, mustard powder is added to okroshka and botvinya to add spiciness and piquancy to these dishes.

Historically, it is simply impossible to imagine not only Ukrainian and Belarusian, but also most cuisines of other European countries without mustard as a seasoning. From the seeds of black mustard in France, Dijon mustard is produced, known and popular throughout the world.

Very often, black mustard seeds are used as food in a roasted form. To do this, add mustard seeds to a frying pan with hot ghee or vegetable oil. Literally after a few seconds they begin to burst, turning from black to gray and emitting a characteristic nutty smell.

But it was not only the culinary properties of this spice that attracted attention to it and ensured its popularity. Already in ancient times its healing properties were known.

Healing properties of mustard. Mustard seeds contain protein, potassium, magnesium, iron, phosphorus, zinc, sodium, vitamins B1 and B2. In folk medicine, white mustard seeds have long been used as an antidote for gastrointestinal diseases, stomach cancer, and respiratory diseases.

Powder or decoction of mustard seeds is taken for malignant neoplasms of various localizations. The decoction should be prepared as follows: pour 1 teaspoon of white mustard seeds with a glass of boiling water and leave in a water bath for 30 minutes, then remove and let it brew for 10 minutes. at room temperature and strain immediately. Take 1 tbsp. spoon 3-4 times a day before meals. IN pure form Mustard powder is taken at a time no more than 0.3-0.5 g (at the tip of a knife) 3-4 times a day, before meals.

Mustard is widely used in India. According to Ayurveda, both internal and external use is recommended. The use of mustard relieves muscle and joint pain, clears the lungs and bronchi of mucus during colds, and relieves inflammation of the tonsils.

Official medicine in Turkey, Venezuela, and China uses mustard in the treatment of many diseases, such as Chronical bronchitis, acute respiratory infections, pneumonia, rheumatism, gouty arthritis, fever, constipation, runny nose, nervous excitement, hysteria, sciatic neuritis.

By adding mustard seeds to your food, you will not only make it tastier, but also much healthier.

If you have additions, comments, questions - I'm waiting for your comments.

This entry was posted on Tuesday, March 12th, 2013 at 18:35 and is under filed SPICES. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

18 comments to “Mustard seeds”

Oh, I learned so many useful things... Mustard seeds turn out to be so useful! I use only dry powder in my culinary recipes; it’s very suitable for meat dishes…. It’s not for nothing that they say that you should eat a little bit of mustard every day….

Thanks for the comment! I, too, have recently been trying to add mustard seeds more often wherever possible...

And here is a recipe for using mustard seeds or dry mustard, this is how I make the undercut: I salt a piece of the undercut, stuff it with garlic and carrots, rub it with ground ginger and generously sprinkle it with mustard. Then put it all into a baking sleeve and into the oven for an hour. In the middle of cooking, I turn the undercut on the other side. Delicious. Better than any sausage. And mustard makes the meat soft... Try it :)

Irina! Thanks for the recipe! There’s just one question: what is an underscore? I've never heard such a name! Is it some kind or type of meat? I'm just intrigued!

Very interesting, I only knew about white mustard. And lately for some reason I’ve been adding it almost everywhere, I really like it.

Well, our doctors, as usual, do not trust natural treatment.

And the underscore is Bottom part pork belly :)

Elena, thank you for leaving a comment on the SPICES and SPICES website. And especially for the “underscores”. I hope you find the information from this site useful. Come in!

I, too, have recently begun to love not just mustard, but one that also has mustard seeds in it!

Thanks for the article, it’s really very interesting! I don’t use mustard a lot when cooking; I mostly have to buy ready-made ones. I tried to make mustard from seeds a couple of times, but for some reason it didn’t turn out strong and vigorous)

I visit Ukraine and know what undercherevok is, my sister cooks it amazingly! Thanks to both the author and Irina for the advice!

I read somewhere that mustard is excluded for people with gout. Is it so?

Svetlana, I have never seen anywhere that mustard should be avoided if you have gout. Moreover, mustard seeds are indicated for joint pain. Maybe they meant already prepared mustard? Because there is usually quite a lot of salt and vinegar.

I love mustard very much and often use it in cooking. I always remember from childhood a cartoon about a little dog Sonya: “You need to eat a lot of tasty things, and a little bit of bad things.”

In summer, mustard is not the most relevant spice. But, in autumn and winter - very useful. And be treated as a seasoning, but it’s better to cook it yourself

I always add mustard seeds when I cook something from Indian cuisine, to Dal (a dish made from legumes), for example.

How amazing. It turns out that you can heal with mustard.

I love mustard. Mustard and a delicious piece of meat mmmm…….

I also make hair masks: dry mustard, a spoonful of honey and campfire oil. Your hair will just click after using this mask.

Regina, thanks for the hair mask recipe. To be honest, I didn’t use mustard for such masks. I'll try too.

Thanks for the article, very interesting. I also have a recipe for making mustard, but I didn’t write it; it’s probably known to housewives. But what is an underscore? really intrigued :))))

Mustard seeds

The earth all over the world is filled with a wide variety of interesting plants, suitable for use as food or for some other purpose. Some have a specific taste and smell, some plants are poisonous, and some can perform several beneficial functions for the body.

One of these plants is mustard, sprouted many centuries ago in Asian countries and spread throughout the world.

As a seasoning for many dishes belonging to the cuisine of the Indian people, mustard seeds began to be used quite a long time ago, according to historians, even three thousand years BC. And the first officially noticed recipe using mustard was in the forty-second year of our era.

As for the Russian people, mustard was first discussed in 1781, but not seeds or powder were used, but mustard oil was produced, distributed for medicinal purposes among people suffering from seizures.

And only relatively recently mustard seeds began to be used as a cosmetic product, which is incredibly useful in many aspects.

What is this?

Speaking of mustard, many imagine a seasoning used in food that is quite spicy and strong in taste, but complements well many, mainly meat dishes. As a seasoning, mustard is used in six different options– the white mustard seeds themselves are used, mustard is used in ground dry form, ordinary table mustard is made in the form of a paste, there are also Bavarian, Dijon and French mustard.

Some people have associations with mustard powder, which is often used in the treatment of colds as mustard plasters. But few people thought that mustard is an annual herbaceous plant belonging to the cabbage plant family.

Many gardeners use mustard as a fertilizer, sowing beds and even entire fields with it, then digging it up and leaving the plant under a layer of soil in order to obtain useful humus.

The traditions of many peoples require the use of this plant, giving it completely different meanings. For example, in Germany it is believed that a mustard seed attached to a bride’s dress promises a reliable, long-term marriage. In Denmark, mustard seeds are used as a talisman against evil forces and protection for the hearth. And in eastern countries, mustard is considered a very strong substance that increases sexual desire, that is, an aphrodisiac.

What do they look like?

The appearance of mustard is quite interesting in terms of considering the plant as a whole. On a small stem of medium thickness there are flowers and large leaves, as well as a fruit, from which the well-known seasoning is obtained.

The fruit itself resembles a pepper pod with a sharp tip, inside of which there are mustard seeds.

There are several types of mustard as raw materials used for the further production of seasoning. White mustard is commonly called English mustard, black seeds are used to make Dijon mustard, and scientific name Russian mustard - Sarepta.

Useful and healing properties

• Mustard, being a very powerful remedy, has many beneficial properties in completely different areas of life. When using mustard in the form of oil, few people realize that it contains vitamins B6, E, D and PP that are beneficial for the body in an easily digestible form.
• Also, mustard seed oil contains elements beneficial for capillaries, making them stronger and more elastic. In addition, mustard oil increases appetite and improves the functioning of the gastrointestinal tract, stimulating the digestive process.
• Mustard seeds can help relieve headaches and persistent migraines by lowering high blood pressure. This will have a beneficial effect on a person’s well-being and will have a positive impact on health in the future.
• Mustard seeds are rich in selenium and magnesium, which very well soften any inflammatory processes, and also have a beneficial effect on attacks of asthma, rheumatism and arthritis, softening them.

In addition to many beneficial properties, mustard seeds can cause irreparable harm to the body if used and ingested in too large quantities.

Therefore, it is worth observing the norm and using this plant in doses, both in cooking and for medicinal purposes.

Contraindications

A contraindication to the use of mustard may be any diseases that can give an aggressive reaction to the plant, as well as aggravate the painful situation.

Kidney diseases, tuberculosis, cardiovascular diseases, gastrointestinal diseases, as well as personal intolerance are the main contraindications to the use of mustard.

Nutritional value and calorie content

Energy and the nutritional value per 100 grams of product

Application

As already mentioned, mustard finds application in various spheres of human life.

• In cooking, mustard is used to make a condiment that can be used alone as a paste, similar to ketchup or mayonnaise. Mustard seeds are great for pickling cucumbers and tomatoes and give them a piquant, spicy taste.
• Mustard will be an excellent marinade for meat products, highlighting the taste of cooked meat, preserving all its beneficial properties.
• The miraculous medicinal properties of mustard have already been mentioned, but it is also worth mentioning that mustard can be used as a laxative, as well as as a lotion for joint diseases.
• In addition to all this, mustard is excellently used in cosmetology, having the same inexplicable positive effect on a person’s appearance. For example, mustard is used in the preparation of facial masks.

Let's look at one of the recipes

For one tablespoon of mustard powder you will need warm chamomile infusion or brewed green tea, as well as half a teaspoon of olive oil and the same amount of honey.

Then you should thoroughly mix all the ingredients, clean the skin of makeup and dust and apply the mask. After ten minutes, you need to wash your face with warm chamomile infusion and then apply moisturizer.

This mask will help improve complexion by stimulating blood circulation, as well as reducing inflammation and rashes on the skin.

There are also several tricks using mustard to care for the skin of the body.

For example, mustard oil is actively used to care for the skin of the body, because it is incredibly nourishing and has a softening effect on the skin, and also promotes the burning of fat cells, which is why it is used in anti-cellulite massage.

To achieve a reduction in waist size, wraps with honey and mustard are used, which acts on burning fat, causing slight tingling and pinching.

Mustard masks are used for hair care and hair growth. To prepare this mask you will need two tablespoons of mustard powder, two tablespoons of herbal infusions such as nettle, chamomile, sage or mint, one tablespoon of cognac and one tablespoon of heavy cream or cosmetic oils.

This mixture should be applied to the roots, without affecting the entire length of the hair, then you need to warm your head and leave for half an hour. A slight burning and tingling sensation will be felt, but if these sensations intensify, the mask must be washed off immediately so as not to harm the scalp.

After the specified time has passed, you need to rinse your hair with shampoo and use conditioner. You can also rinse your hair with a herbal decoction.

When choosing mustard seeds in any form, the first thing you should pay attention to is the expiration date, since expired seasoning can be harmful to health, and the healing and medicinal properties will simply be lost.

In addition, you need to pay attention to the composition, color and type of mustard to choose what you need. Grain mustard should not contain any other additives other than the seeds themselves.

Storage

Mustard should be stored in a cool place and away from sunlight. It is better to choose a dark place for this and observe the shelf life - no more than one and a half months, at a temperature of ten degrees. In winter, mustard can be stored for about three months.

Mustard seeds must be kept in small bags made of fabric in order to preserve their beneficial properties.

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Mustard: benefits and harm to the body. Mustard seed: benefits and harm

Throughout the northern hemisphere of the Earth - in India, Japan, America, Europe - an elegant aromatic plant grows half a meter tall with bright yellow brushes of flowers. This is mustard.

The benefits and harms of the plant have been studied from ancient times to the present day. In addition to the hot spicy seasoning, people have found many areas of its use: in cosmetology and medicine, in animal husbandry, as green fertilizer or valuable honey plant.

A little history

There are many different stories and legends about how mustard came into our lives as a seasoning and medicinal plant. The first mentions of mustard seeds were found in ancient manuscripts dating back to the 3rd century. BC e. It is also mentioned in the Bible, where the mustard seed personifies the prototype of faith and hope.

Mustard seeds were first introduced into Russia in the 18th century along with some grain crops from India. At that time it was still considered a weed, but later it became widespread as a crop with great medical, gastronomic and cosmetic value.

A little biology

Mustard is an annual plant belonging to the cruciferous family. This is a half-meter plant with a straight thin stem, simple sparsely spaced leaves and yellow flowers collected in a thick brush. The fruit is a thin pod with small round seeds.

Mustard, the benefits and harm to the body of which are the subject of debate among doctors, is undoubtedly a very valuable crop for agriculture. It is green manure, green fodder, and a valuable oilseed and melliferous crop. Mustard honey is considered one of the most delicious and healthy.

Attitude to the plant in ancient times

One of the most important qualities of mustard is that during its growth it absorbs from the soil many minerals and microelements that are simply necessary for a person to be healthy and healthy. healthy life. Thanks to this quality, it acquired its exceptional healing properties. Even one small mustard seed contains enormous natural potential and strength. A mustard seed can germinate in heat, drought, and severe frost, therefore, among some eastern peoples, mustard was a prototype of the feminine, maternal principle.

Mustard, the benefits and harms of which were known in China and India more than three thousand years ago, was actively used to treat many diseases, prepare ointments and balms, it was eaten as a hot seasoning, and used as an offering to the gods. Hindus considered it a plant capable of prolonging life, and there is some truth in this.

Place in cosmetology

Mustard seed powder, both in ancient times and today, is often used for baldness. It is mixed with a small amount of water to obtain a homogeneous paste, which is rubbed into the scalp until a characteristic burning sensation appears, held for several minutes and washed off. Mustard stimulates blood circulation, thereby improving metabolism in the skin, which promotes active hair growth and strengthens hair follicles. This property is also used in the manufacture of all kinds of anti-aging masks, shampoos, and body wraps for weight loss and giving skin elasticity.

An interesting plant is mustard. The benefits and harms of its use in cosmetology can be equivalent. When using cosmetic masks Adding mustard can cause severe burns. And when doing wraps, which are so often done in order to lose weight, it is necessary to take into account that mustard contains active elements that irritate the skin and capillaries. Therefore, everything is good in moderation. For a positive result, mustard should be used sparingly; it is advisable to first try its effect on a small area of ​​skin to avoid allergies.

Gastronomic value

Mustard seeds are used in cooking. Its benefits and harms also depend on correct use. Some dishes are seasoned with seeds, which gives them a pleasant aroma. Thanks to in various ways processing seeds we enjoy the spicy and tangy taste of mustard as a sauce.

It is known that this plant belongs to the cabbage genus. In this regard, mustard leaves are often used as food. The benefits and harms of plant parts also cause debate. Fans of gastronomic delights add greens to salads and other dishes, make sauces, marinades, and gravies from them. Supporters dietary nutrition They claim that such food is very irritating to the stomach and intestines.

Mustard greens, the benefits and harms of which are due to the presence of active substances in the composition, are not as biologically active as the seeds. If mustard leaves are first doused with boiling water, they lose their characteristic mustard aroma and pungency and become similar in taste to ordinary cabbage leaves.

Treatment potential

Mustard seeds contain essential oils, saturated fatty acids, vitamin E, as well as the glycoside synirgin and the enzyme myrosin. All this variety of useful substances gives mustard the reputation of a very valuable plant in the medical sense.

Mustard seed powder is often used for medicinal purposes. The dough from these seeds, applied to the skin, causes irritation of sensitive nerve endings. The consequence of this is a strong blood flow to the surface of the skin, its redness and increased protective reactions of the body. It is this principle that underlies the well-known mustard plasters. Mustard powder, while irritating, helps in the resorption of various tumors and with inflammatory processes and pain of various types, cleanses the skin. The powder is diluted in water and a bath is taken in this solution for lung diseases, to separate phlegm and ease breathing.

Mustard seeds produce oil that is widely used in medical purposes as an effective warming agent. Taken orally in small doses, it enhances the secretion of gastric juice, stimulates mental activity, lowers blood sugar levels, helps with constipation and antispasmodic pain. It should be remembered that with prolonged exposure, mustard oil causes severe irritation and inflammation not only of the skin, but also of the deep subcutaneous layers, which can lead to burns. In large doses, it can cause serious harm to the gastrointestinal tract.

A valuable plant is mustard. Its benefits and harm to the body are incomparable. When used correctly and in doses, the plant can give health and a second youth.

Be careful - mustard! Benefits and harms

This plant has both healing and destructive and even poisonous, toxic properties. Therefore, it is always necessary to remember that mustard must be used for medicinal and other purposes very carefully.

If you eat leaves in small quantities, it will only bring benefits: it will fill the body with vitamins and strengthen the immune system. But if you abuse them, it can lead to the formation of kidney stones and gallbladder. This is due to the presence of a high concentration of oxalates in mustard leaves, which bind salts in the body and contribute to the formation of dense crystals.

Mustard can cause various allergic reactions due to the concentrated essential oils it contains.

Before eating the plant, you should consult your doctor. If there are diseases of the gastrointestinal tract, peptic ulcer, inflammation duodenum, it is better to abandon it completely.

The consumption of mustard is completely contraindicated for people suffering from pulmonary tuberculosis.

Instead of a conclusion

Since ancient times, people have known about the benefits of mustard and skillfully used it in cosmetology, medicine and cooking in various situations. However, it is always worth remembering that there are 2 sides to a coin. This means that no matter in what capacity we use mustard, we must always remember not only its benefits, but also the potential danger that it poses, the harm that can be caused to ourselves and others through carelessness or ignorance.

Mustard seeds - description with photos, varieties and nutritional value; how to select and store; application in cooking, medicine and cosmetology; beneficial properties, harm and contraindications of the product

Mustard seeds: properties

Calorie content: 474 kcal.

Description

Mustard seeds are a universal product that, according to history, was used as a seasoning back in Ancient India. And according to available data, it was first used in cooking in 42 AD.

These seeds are obtained from mustard fruits, which are similar in shape to hot pepper pods: they are just as thin and long. Harvesting usually occurs a month after the plant blooms.

Externally, mustard seeds look like millet. They are small round grains (see photo) that do not smell at all. The color and taste of the seasoning may differ depending on the type of mustard, which is classified into three varieties:

• black mustard – grows in South Asia, the seeds are black in color, have a pungent taste, and are used to make the famous Dijon mustard;
• brown mustard (Sarepta) - grows in India, the color of the grains can vary from light brown to dark brown, when bitten, a slight bitterness appears, after which a strong pungency is felt;
• white mustard (yellow or English) - most often grown in Canada, the seeds are straw-colored, larger in size and, unlike previous types, are less pungent.

In some countries, there are even traditions of ritual use of mustard seeds. For example, in Germany. In this part of the world, this product is sewn into a wedding veil to ensure the strength and longevity of the marriage. In a country like Denmark, mustard seeds are used as amulets to ward off evil spirits and protect the family hearth. And in eastern countries this spice is used as a traditional aphrodisiac.

How to select and store?

When choosing mustard seeds, first of all you need to pay attention to their expiration date, because an expired product is completely deprived of its beneficial properties. Also, spoiled mustard seeds can cause serious damage to health.

Before choosing a spice, it is recommended to inspect it externally. It should have an exclusively natural color without any suspicious spots. Their detection will indicate that the product has been dyed. Also, no foreign ingredients should be found among the mustard seeds.

It is advisable to store mustard seeds in a dark room at a temperature of ten degrees. Under such conditions, the shelf life of the product reaches forty-five days. In winter, this seasoning can retain its properties for three months.

In addition, mustard seeds should be stored in fabric bags. It is highly not recommended to use plastic bags for this purpose, since they usually accumulate moisture.

Uses of mustard seeds

Today, mustard seeds are actively used in many vital industries. They have found application in cooking, medicine, as well as cosmetology and even in agriculture. In the latter case, the product is used as soil fertilizer. The entire garden and sometimes even entire fields are sown with mustard seeds. The sown areas are dug up and the mustard is left underground to ultimately obtain natural plant fertilizer. Some gardeners use such seeds as an effective weed killer.

In cooking

Both whole and ground mustard seeds are actively used in cooking. This famous spicy spice is used in almost all cuisines of the world. For example, in India and Pakistan. In these countries, mustard seeds are fried in a pan before use. During this processing, the product bursts, acquires a grayish tint and unusual smell, reminiscent of pepper aroma.

Raw mustard seeds are in perfect harmony with any fresh herbs, and when dried, they are actively used in canning mushrooms and vegetables. This spice is especially often used in the preparation of various marinades for pickling cucumbers.

Interestingly, mustard seeds can be used to make two other very popular mustard products: paste and oil. In the first case, dry grains are used. They are ground into powder using a mortar or coffee grinder. In the meantime, honey is placed on the stove to melt, after which ground seeds and pre-boiled, cooled vinegar are added to it. The resulting mass is kneaded until smooth and cooled (all ingredients included in this recipe are taken in equal quantities).

Fresh mustard seeds are used to obtain oil. Also in this case, a special press is used. Before use, the finished product must be strained and filtered.

Ground mustard seeds are included in many different salads and snacks. This spice is also considered an indispensable ingredient in the preparation of all kinds of mayonnaise.

It is impossible to imagine the famous Curry sauce without mustard seeds. It is a spicy, aromatic mass that is served hot, accompanying fish, poultry or a rice side dish.

In medicine

As history goes, the use of mustard seeds in medicine began in ancient times. Already at that time, people considered this spice healing product, with which it was possible to remove swelling and get rid of joint pain in short term. Some took mustard seeds every morning before meals, believing that it would increase intelligence.

Today, it has been confirmed that mustard seeds effectively help in the treatment of respiratory diseases, as well as the runny nose and gastritis. In the latter case, it is recommended to take mustard seeds daily on an empty stomach. On the first day of treatment you need to consume only one grain, and on the second - two. Thus, the dose of seeds can be increased to twenty pieces per day, after which the countdown should begin in the opposite direction.

to relieve swelling

Prepare healing decoction from fresh mustard seeds (7 g), purified water (1 l) and flaxseeds(40 g). Mix all ingredients and boil for ten minutes. Before use, the healing liquid must infuse for one hour. Take the finished decoction sixty milliliters every three hours.

for pneumonia

Grind mustard seeds (5 g). Pour the resulting mixture with warm milk (50 ml), mix well and leave overnight in a cool place. If necessary, the dairy product can be replaced with plain water. Take the infusion only in the morning on an empty stomach. This amount of ingredients is calculated for one serving of the medicinal product.

for chronic constipation

Crush the mustard seeds with a mortar and combine with honey (proportion 1:1). Take the resulting mixture three times a day, five grams fifteen minutes before meals. You can wash down the honey-mustard mixture with plain water.

for urolithiasis

In one container, mix mustard seeds (10 g) and hot water (400 ml). Keep the ingredients on the fire for five minutes, then leave for two hours. Strain the finished broth and take twenty milliliters three times a day.

Add a pinch of ground mustard seeds and salt to thirty milliliters of red wine (dry). Use the finished product in one dose. This procedure is recommended to be carried out three times a day.

Fill a suitable bowl with one liter of hot water. Pour a tablespoon of crushed mustard seeds into it. In the received medicinal bath hold your hands for five minutes.

In addition, mustard seeds help with radiculitis, hiccups and flu epidemics. You can also get rid of toothache with this product. To do this, you just need to make a special solution from ground mustard seeds and water (proportion 1:20). It is recommended to rinse your mouth no more than three times a day.

In cosmetology

In cosmetology, mustard seeds are primarily known as an effective remedy for rapid growth hair. Many cosmetologists claim that this product really has magical properties. The thing is that mustard applied to the hair slightly heats the scalp, which increases blood flow to the hair follicles and, accordingly, awakens dormant roots.

Such seeds are also useful for facial skin. This product has anti-aging properties, as well as moisturizing and soothing properties.

It is worth noting that only dry powder made from mustard seeds is suitable for making cosmetics. For these purposes, fresh grains and ready-made mustard paste are not used.

Examples of masks for hair and facial skin care are given in the table below.

to preserve youthful skin

Chopped fresh parsley (2 tsp) is mixed with ground mustard seeds (1 tsp) and sour cream (10 g).

The finished mixture is applied to all parts of the face, including the eyelids. The product lasts for fifteen minutes.

acne remover

In one standard glass of heated milk, two tablespoons of crushed mustard seeds are thoroughly mixed.

Apply the composition only to areas with acne. After ten minutes, the mask is removed with warm water.

for hair growth

To begin with, mix mustard seed powder and a decoction of any medicinal herbs (2 tablespoons each) in one bowl. Cognac and heavy cream (1 tablespoon each) are added to the resulting mass.

The finished product is rubbed into the scalp and lasts from twenty to forty minutes, depending on sensitivity.

Mustard seeds are also considered an effective remedy for weight loss. In this case, the product is crushed into powder and used for wrapping. After just a few of these home treatments, an excellent effect is noticed.

To get rid of extra pounds and cellulite, you need to prepare a unique honey-mustard mixture. To do this, you need to mix ground mustard and honey until smooth (proportion 1:1). The finished mass should be applied to problem areas of the body and wrapped well in cling film. To obtain the desired result, manipulation with the wrap should last at least twenty minutes. However, if a burning or tingling sensation begins to be felt, the procedure should be stopped immediately and the product applied to the body should be washed off immediately.

Beneficial properties, harm and contraindications

Mustard seeds have many beneficial properties. This product effectively helps with common headaches, and also helps with severe migraines and reduces blood pressure. It has antiseptic and antibacterial effects.

In addition, this spice improves the functioning of the digestive system and increases appetite, and copes with diseases such as rheumatism, hypertension, and flatulence. It is also very useful for diabetes, as it is able to restore the body.

Mustard seeds have a rich chemical composition. They contain vitamins (A, E, K, C), many minerals, as well as plant sterols, unsaturated fatty acid and oils. The benefit of mustard seeds is that they are rich in magnesium and selenium, which have an anti-inflammatory effect on the body and relieve asthma symptoms.

Despite rich content useful substances, this product also has contraindications for use. It should not be used for gastritis and stomach ulcers. Also, the seeds can be harmful in the presence of cardiovascular and kidney diseases. If in these cases you do not limit yourself in the use of such spices, then loss of consciousness will become more frequent, shortness of breath will appear and your heart rate will decrease.

Mustard seeds are a necessary product with which you can create miracles in the kitchen, as well as maintain health and beauty for many years!

Mustard and its seeds are well known for their beneficial properties: antifungal, antimicrobial, anti-inflammatory, enveloping, antioxidant effects. Most microbes in the human stomach are afraid of mustard.

Mustard should be consumed in moderation so as not to harm the body. At excessive consumption skin irritation and burns of the mucous membrane of the digestive system may occur. A very effective and popular recipe with mustard for strengthening hair and awakening the growth of new hair follicles. It has a warming effect on the scalp, a rush of blood to the hair follicles and stimulation of the hair follicles.

Taste qualities. Use in cooking

White mustard seeds are large and pale yellow in color.

White mustard grows in America, it is added to canned food and used to make butter. Small reddish-black black mustard seeds, which are the basis for the famous Dijon spice, have a tart, burning taste. Brown mustard seeds are pungent and very aromatic.

To impart a deep flavor to mustard, the seeds are dry roasted until they begin to “bounce” in the pan. Good combinations are obtained by mixing mustard with other spices: coriander, cumin, cinnamon, etc. Cucumbers and tomatoes turn out excellent if you add mustard seeds when canning.

Contraindications to the use of mustard seed

Not everyone can eat mustard. Mustard is contraindicated in the presence of the following diseases: hypertension, ulcers, gastritis, heart and vascular diseases, pneumonia. Shortness of breath, bradycardia, and loss of consciousness may occur if mustard is consumed in large quantities.

• If you add milk or cream to the mustard powder, it will acquire an impeccable consistency.