Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimeters’ in diameter and may be colored from yellowish white to black. As a condiment, mustard seeds content approximately 5 calories per teaspoon on an average. Some of the many vitamins and nutrients found in mustard seeds are selenium and omega 3 fatty acid, they comes from Black mustard (Brassica nigra), Brown Indian mustard (B. juncea), or White mustard (B. hirta/ Sinapis alba). Mustard seeds are rich in vitamin B, E, K and C with high minerals like phosphorus, magnesium, iron, calcium and zinc.
As a cream or as individual seeds, mustard is used as a condiment in different cuisine. Mustard seeds are one of the most popular and more widely used spices and condiments in the world.
Strong mustard side-effect can make watering eye, sting the tongue, palate and throat. Home-made mustard pest may be hotter and strong flavored than commercial.
How to Consue:
The whole, grounded, cracked or bruised mustard seeds are mixed with water, vinegar, lemon juice, curd or other liquid and often with other flavorings and spices- like turmeric, black pepper, red pepper, salt etc. to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy. We can use this pest in sandwich dressings, soups, salad dressing and sprouts. To make sandwiches dressing take mustard seeds with honey and make a fine pest and spread on your delicious sandwich. If you want to make salad dressing adds little vinegar and olive oil in your sandwich dressing.
Mustard seeds extracted oil can use for condiments in different cousins. This oil compliment with onion and garlic, combination of these three stimulates the heat and acidity sensing pain nerve cell in the mouth and nasal passages.
How to Store:
Store whole mustard seeds in airtight containers in a cool and dry place up to one year. Ground and powdered mustard up to six months can store.