What is the name of the mustard. Mustard is different

What is mustard and why should it be planted in the garden? “This cruciferous plant is irreplaceable as a green manure,” experienced gardeners will say, and they will be right. However, why then are various varieties of mustard bred and which of them are worth sowing at home? Let's figure it out together.

In fact, there is a lot of confusion with the name "mustard". In a biological sense, of all cultivated plants on your site, only white mustard can be called so. Only she belongs to the genus of the same name. All other more or less familiar "mustards", although they belong to the same family of Cabbage, belong to a different genus - Cabbage, which means, oddly enough, are closer to cabbage, turnips and rutabagas.

But, since many seed sellers do not bother with such subtleties that you do not have confusion, in the following material we will consider all the mustard grown today by gardeners. Moreover, all these species are not so difficult to confuse - they are all herbaceous annuals with small yellow flowers, pod fruits and spherical seeds containing fat spicy oil... So, meet - mustard on the site.

White mustard (Sinápis álba)

White mustard, or English mustard, which we have already mentioned above, is generally considered a weed in Russia and grows everywhere along roadsides and in fields.

She has hairy, erect, branched stems from above, sometimes reaching a meter in height, many feathery leaves are also coarse-haired. White mustard blooms in June-July with small pale yellow flowers, collected in cluster inflorescences, and forms fruits in August. The specific name of this mustard, by the way, comes precisely from the color of the seeds.

Young tender greens of English mustard can be grown for animal feed, on an industrial scale, useful from its seeds mustard oil and added to the spice mixture (the taste of its seeds is much weaker and more delicate than that of other types of mustard), however, it is more familiar to our gardeners as an excellent honey plant and a magnificent siderat.

As the latter, white mustard in the summer cottage acts as a natural loosening agent of the soil, improves its quality and drowns out the growth of weeds. In addition, it is an indispensable tool in the fight against scab, fusarium and late blight, and therefore, a welcome guest in the beds with potatoes, peppers, tomatoes, eggplants. The sulfur contained in its root secretions scares away the larvae of beetles, slugs, bear and wireworm, and acts as a neutralizing agent on pathogenic microorganisms in the soil. With its help, it is possible to disinfect not only open areas of soil, but also the soil in greenhouses. In addition, mustard (like all cruciferous green manures) makes phosphorus compounds difficult to assimilate by cultivated plants available for absorption and prevents the leaching of other minerals from the soil.

Sowing mustard can be done at almost any time from spring to autumn. It is not afraid of frost and is considered a winter crop, it develops rapidly and increases its green mass. It is important to remember that this plant does not tolerate heavy, cold and damp soils. The period from sowing mustard seeds to technical maturity is 1.5-2 months, and the main crops can be sown as early as 2 weeks after mowing and plowing. If mustard is sown before winter, its tops can be mowed and repaired both at the end of October and already in spring.

Popular varieties of white (English) mustard: Rainbow, Kolla, Talisman, Standard, Snow White, Aurora, Semenovskaya, Passion, Elena, Profi, Lucia, Borovsk, Aria, Rhapsody, Seagull.

Black mustard (Brássica nígra)

Black mustard (aka French, or real) looks very similar to white mustard, and in the same way it is found in wastelands as a weed. It differs from the other visually by the pubescence of the stems only in the lower part, by larger lanceolate leaves and smaller seeds that are not light, but yellow-brown, sometimes even black.

It is in the seeds that the main advantage of this plant lies. Black mustard seeds contain an increased amount of essential oil and have a pronounced pungent and tart taste, for which they are highly valued in the culinary industry when preparing the best varieties hot spices(such as the famous Dijon mustard or ravigot sauce).

In the Caucasus, not only black mustard seeds are used as seasonings for various dishes, but also its young leaves, stems and flowers.

Also, the plant is used for the production of edible and technical oil, in soap making, and it is also the best honey plant of all mustards, far surpassing its relatives in this regard (its honey productivity reaches 260 kg / ha).

Derivatives of black mustard are widely used in the official and folk medicine... Mustard powder, taken in an amount of half a teaspoon per day, increases appetite and normalizes digestion, improves blood circulation, activates metabolism, promotes the breakdown of fats, and has a general warming effect. Mustard plasters are used as a local irritant for pneumonia, bronchitis, neuralgia, rheumatism. Compresses and poultices made with ground black mustard seeds relieve muscle and joint pain. This spice is also recommended for constipation and intestinal lethargy.

Contraindications to the use of mustard and seasonings based on it can be stomach ulcer, gall bladder and duodenal ulcer, pulmonary tuberculosis, kidney inflammation, high temperature, pregnancy, age up to 2 years.

As for the peculiarities of growing French mustard, it, in comparison with other species, has a relatively low yield.

Popular varieties of black (French) mustard: Niagara, Darkie, Sofia.

Sarepta mustard (Brássica júncea)

Sarepta mustard, or gray, or Russian, is a close relative of the previous species.

Sarepta mustard got its official name from the name of the city of Sarepta-on-Volga - the first in Russia, where a plant for the production of mustard oil was built (in 1807). Mustard for production was grown here, nearby - using a special technology. Moreover, initially, its seeds were distributed to the population free of charge, with the obligation to return them from the harvest, and the resulting harvest was purchased from the peasants. The products turned out to be of such high quality that they quickly became known not only in the country, but throughout Europe - and there they already received the name "Russian". Gray, however, this mustard is called because of the waxy coating covering the highly branched, unpublished stem.

Today the former settlement of Sarepta is part of Volgograd, and this mustard continues to be grown in Russia to obtain high-quality edible, essential and technical oil, mustard powder.

Mustard oil, along with other cruciferous seed oils, is a cheap and readily available plant source of essential omega-3 and omega-6 fatty acids.

Sarepta mustard can also be grown as a melliferous plant, for livestock feed, or as a green manure on site.

Russian mustard blooms in April-May, the fruits ripen in August. The color of its seeds varies from dark to light brown; in terms of the sharpness of taste, they are in the middle between white and black mustard.

Distinguish between oilseed, leafy and root varieties of Sarepta mustard. Private traders on personal plots often grow precisely the leafy form (calling it also leafy mustard, mustard salad or Sarepta cabbage). To the taste, the leaves of such mustard really resemble cabbage leaves, but they have a pungent mustard flavor. They are used in fresh in salads and side dishes, as well as canning.

Mustard leaf holds the record for folic acid content (about 500 mcg per 100 g). And it also contains a lot of calcium and vitamins K, C, A, E.

Popular varieties of Sarepta (gray) mustard: Cinderella, Nika, Rocket, Juno, Rosinka, Slavyanka, Rushena, Sarepta's flagship, Vivat, Caprice.

Popular varieties of Sarepta leaf (salad) mustard: Freckle, Appetizing, Sandwich, Sadko, Miracles in a sieve, Vitamin, Diner, Sudarushka, Red velvet, Old doctor, Mustang.

In general, as we stated in the title of the article, from the "bitter grass" of mustard in the summer cottage, the zealous owner has much more benefit and joy than grief.

Mustard Is a seasoning with a pungent, tart taste, which is widely used in cooking. To prepare the sauce we are used to, which can be bought at any store, mustard is grown, the seeds are harvested, dried, crushed, then cooked.

There are three varieties of this plant - white, gray and black mustard, from the seeds of which seasoning is created. Its taste directly depends on the color of the seeds. White - less pungent, gray - moderate pungency, black - burning.

The main composition of mustard includes proteins, fats and carbohydrates, as well as a variety of vitamins and minerals... The calorie content of the product averages 160 kcal.

In the modern world, mustard is widely used in almost all cuisines, but it was first grown and cooked in the Roman Empire as early as the fourth - fifth century AD. NS. The Romans mixed ground white mustard seeds with mustard to make this spice. In France, the first mention of mustard appeared in the tenth century, in England - in the twelfth century, and it was brought to Russia only in the eighteenth century.

Mustard types

There are dozens of different types of mustard that differ in taste and pungency from each other. Let's take a closer look at the most popular ones.

Dijon, aka French

Dijon mustard is probably the most popular all over the world. It has been produced in the city of Dijon in France since 1634, since the time when King Louis the Thirteenth granted this city the exclusive right to produce it. That is why it is also often called French.

The classic version of Dijon mustard has a granular structure, made from black and Seraptian seeds with a small addition to the composition of grape juice, white wine or wine vinegar, as well as all kinds of spices and herbs.

You can even cook classic French mustard on your own, while its taste will not differ in any way from the branded one. Most often, black mustard seeds are chosen for such a sauce, after which they must be soaked in lukewarm boiled water for several hours. The infusion time does not depend on the number of seeds taken. Traditionally, white wine or pure grape juice is also added to such mustard. Do not forget about additional spices like sea ​​salt, olive oil, a mixture of ground peppers and balsamic. All this will need to be mixed, grind in any convenient way and leave to infuse. After these simple steps, homemade Dijon mustard will be ready to use.

English (white)

English mustard, also known as white mustard, is also a popular condiment. In the modern world, it has become widespread in Europe, America and Canada, although it comes from the Mediterranean.

In the seventeenth century, the city of Tewkesbury in the west of England became the production center of white mustard. Old recipe the preparation of English mustard exists now, it originates just from those times. Lightly crushed grains of white and gray mustard are poured apple juice, cider or fruit vinegar, flour is added for a smoother consistency, ground turmeric root is added to make the mustard yellow, all the ingredients are mixed until a homogeneous paste is obtained.

To make your own English mustard at home, use these ingredients:

• mustard seeds;
• mustard powder;
• water;
• cayenne pepper;
• turmeric powder;
• salt;
• vinegar;
• cold beer.

The mustard seeds need to be fried a little in a skillet over medium heat (they will give the mustard a grainy texture). Then put them in a mortar and crush them several times with a pestle. In a glass bowl, mix lightly crushed seeds with powder, add water, and let it brew.

Add cayenne pepper, salt and turmeric powder, stir until homogeneous mass... Then add honey, vinegar and beer and stir again. If the mixture is thin, you can add a little flour to thicken it. Transfer the mustard to a jar, close the lid and refrigerate for two to three days.

Russian, or Sarepta

Russian mustard is perhaps the most pungent of all known mustard varieties. The seeds of gray mustard were brought to Russia in the eighteenth century, and in 1810 the first plant for the production of mustard was launched in the city of Sarepta - this is a former German colony in the Volgograd region.

You can make Sarepta mustard yourself. The secret of its preparation lies in the temperature of the water. Pour mustard powder with hot water, the temperature of which is 58 degrees, no more, no less. If the water is colder, the mustard will not turn out as hot and you will end up with something akin to German mustard. If, on the contrary, you pour boiling water over the powder, the seasoning will not be spicy, but simply bitter.

For cooking, you will need blue mustard powder, water, a little vinegar, a pinch of salt, a pinch of sugar and vegetable oil.

Pour everything into a glass jar necessary ingredients, at the end add water, mix well until a homogeneous mixture is formed. Cover the seasoning tightly with a lid and refrigerate for seven days. The mustard will be ready in a week.

American (yellow)

American mustard in its composition and method of preparation is a bit like English mustard, since the Americans originally adopted this recipe from the British. Over the years, it changed a little and took on its own flavor, because Americans began to prepare this seasoning in their own way.

You can make this sauce at home. For this you will need 1 glass cold water, three quarters of a cup of white mustard powder, three quarters of a teaspoon of sea salt, one half of a teaspoon of ground turmeric, one eighth of a teaspoon of garlic powder, one eighth of a teaspoon of paprika, and one half of a cup of white distilled vinegar.

Combine all ingredients except vinegar in a ceramic saucepan, cover with water and stir until smooth. Put on low heat and simmer at a low boil for 20 - 30 minutes, then add vinegar to the mixture, stir and simmer a little more over low heat. Let the sauce cool, transfer to jars and close tightly with a lid. Such mustard is stored in the refrigerator, no more than three months.

Creole

Creole mustard was created by German immigrants in America (Louisiana) in the mid 1800s.

This sauce has a grainy texture and a characteristic spicy flavor. It is prepared from whole mustard seeds, marinated in vinegar and mixed with grated horseradish.

Making such a seasoning at home is quite simple. You will need pickled Sarepta mustard seeds, a spoonful of vinegar, a couple of chives, finely chopped red pepper, some grated horseradish, a pinch of cayenne pepper, a pinch of ground allspice, coarse salt, a pinch of sugar, mustard powder, and cane syrup. All ingredients must be mixed, covered with water and boiled over low heat. Most often, this seasoning is used for cooking meat sauces or stewing vegetables.

Bavarian

Bavarian spicy sweet mustard was invented in Munich in 1854. The authorship of this special kind of seasoning belongs to Johann Konrad Develai. Johann loved experimenting in food and once, adding vinegar, sugar, salt, spices, onions and water to mustard powder and boiling all this mixture, he got a completely new, hitherto unknown kind of sweet mustard.

To make this seasoning at home, you will need these ingredients.:

• White mustard powder;
• Brown sugar;
• Water;
• Wine vinegar;
• Salt;
• Juniper berries;
• Black peppercorns;
• Laurel leaf;
• A slice of ginger.

Spices and herbs must be brought to a boil, then cooled and filtered. Mix mustard with sugar and pour over the resulting broth. Let it brew for a couple of hours, if the mixture thickens, you can add a little water, then put on fire and bring to a pant, do not boil. The seasoning is ready, now it can be eaten or corked in jars.

Italian fruit

Fruit mustard (mostarda) is a rather extravagant seasoning for our area, but it is quite common for Italy, where it has been known since the Middle Ages. At the time, it was made from wine and mustard seed powder. After the seventeenth century, mostarda became exquisite delicacy on the tables of rich gentlemen.

Nowadays, Italians mix different types of fruits and complement them with all kinds of seasonings. Basically, mostarda is pickled fruit with mustard. There is simple recipes preparation of such a sauce, there are more complex and uncommon.

Italian sweet mustard is usually served as a sauce for meat, or added to a more complex dish, as a separate ingredient. Often, Italians simply spread it on bread.

The taste of such a seasoning is unusual and unfolds gradually: first, you feel the sweet aftertaste of fruit, then the acidity, and at the very end - the sharpness of mustard. Quite an unusual sensation, but pleasant. You just have to try it once and you will want to repeat these taste sensations over and over again.

Benefits and harm to the body

The use of mustard for the human body is due to the fact that it has a very rich vitamin composition. Mustard seeds contain vitamins of groups A, B, D, E and PP, in addition, they are the source of most minerals. The following medicinal properties can be distinguished:

• Improves blood circulation;
• Accelerates the wound healing process;
• Normalizes the work of metabolism in the body;
• Helps the body absorb heavy foods;
• Helps the body's active fight against pathogenic microbes;
• Has a positive effect on cardiovascular diseases;
• Has the ability to inhibit the growth of various tumors, including cancer;
• Reduces the severity of inflammation in psoriasis;
• Helps lower blood sugar levels in diabetes;
• Effectively combats respiratory diseases and has a preventive effect against them;
• Helps to improve the condition of the skin and hair.

While mustard can be very beneficial, it can also be harmful to the body. Excessive consumption of this seasoning can cause upset from the digestive system, allergies, insomnia. When using mustard externally, you can get a burn if you overexpose it on the skin. Patients suffering from diseases of gastroenterology, hypertension, kidney disease and tuberculosis, doctors categorically prohibit eating it in any quantity.

As you can see, mustard has many useful properties, but it can also bring a lot of harm, so you need to use it in food or in cosmetology with great care.

How to cook at home from powder?

Homemade mustard is certainly much tastier and healthier than what you find on store shelves. It is not difficult to prepare it, the main thing is to follow the recipe and, preferably, prepare it on the eve of its use.

First, decide what kind of mustard you want to get as a result: hot, medium-sharp, or with a milder taste. Based on this, buy a suitable powder.

To start preparing the sauce, take the purchased product, pour it into a glass jar, add spices to your taste, pour all the ingredients with hot water and mix well until smooth. Let the seasoning brew for several hours, then serve.

Cooking applications

Mustard as a spice is widely used in cooking all over the world. Usually, mustard paste or oil is prepared from mustard seeds and they are already added to various dishes and preserves, although dry powder is often used in this case. The most commonly used mustard:

• as sauces for meat and fish dishes;
• for preparing fast foods and snacks;
• as a salad dressing;
• in pickles and preserves;
• as an independent spice.

Today, mustard is used as a spicy condiment in national cuisines all over the world, and the presented list does not cover all the possibilities of using this spice.

Russian mustard differs from European mustard in its special pungency. IN European countries prefer almost sweet mustard with various additives.

The raw materials for the manufacture of this seasoning are the following three types of mustard:

• white mustard, also called "English mustard";
• black mustard, the well-known Dijon mustard is prepared from its seeds;
• sarepta (by the name of the area where it is grown) or Russian mustard.

The most famous in Europe is Dijon mustard. There are about 20 varieties of Dijon mustard in France; mustard with white wine is especially popular.

Other mustard varieties less known in our country include Bavarian mustard made from coarsely ground mustard seeds with a caramel flavor, American mustard made from white mustard seeds and rather sweet English mustard made from slightly crushed mustard seeds with the addition of apple juice or cider. In Italy, fruit mustard with pieces of fruit (lemons, apples, pears) with the addition of white wine, honey and spices is very popular.

Mustard flavor

Mustard has a specific spicy taste. The flavor of this seasoning largely depends on the type of mustard and additives.

Combining mustard with other foods

Mustard goes well with meat, poultry, sausages, sausages. English mustard is good with steaks and roast beef.

The use of mustard in cooking

Mustard is primarily used as a condiment for meat dishes, poultry dishes, and also as an ingredient for marinades.

Mustard is often used when roasting meat and poultry, as it prevents the meat juice from flowing out and flavor the dish.

Mustard is also an ingredient in the production of Provencal mayonnaise.

In addition to cooking, we note that the well-known mustard plasters are made on the basis of mustard powder.

Convenient accessories:

• Mustard scoop
• Container for mustard with a spoon

Mustard storage

Mustard is stored in glass jars in a dark place so that it does not lose its taste and aroma.

Traditional role in dishes

Mustard is used as a seasoning for meat and poultry dishes.

Allowable substitutions

Wasabi sauce, for example.

History of the origin of mustard

A seasoning based on mustard seeds has been known for a long time. There is evidence that mustard seeds were used in Indian cuisine as early as 3000 BC, and the first famous recipe mustard dates back to 42 AD.

Mustard has always been very popular in France. Since the 9th century, the production of mustard has been one of the important sources of income for French monasteries. And the French city of Dijon became the birthplace of the popular Dijon mustard, which even the kings of France demanded for the table.

With the advent of various seasonings and spices from the West Indies, the popularity of mustard faded somewhat, but the Dijon people did not give up and in 1634, according to the royal verdict, the city of Dijon was given the exclusive right to produce mustard. This did not help much to revive the favorite seasoning, but after a hundred years, Dijon mustard was revived again - now with additives (capers, anchovies).

In England, by the 17th century, the city of Tewkesbury had become a recognized center for the production of English mustard. The so-called "mustard" balls were produced here, which were mixed with apple juice, cider or vinegar before use.

This seasoning came to Russia rather late: the first mention of mustard appeared in 1781 in the work of the agronomist AT Bolotov "On the beating of mustard oil and its usefulness."

Currently, the center of mustard production in Russia is the village of Sarepta in the Volgograd region, where mustard has been grown since the end of the 18th century.

Influence on the human body, useful substances

Mustard grains contain quite a lot of proteins - more than 25%, fats - up to 35%. From micro- and macroelements in mustard contains: potassium, magnesium, zinc, calcium, iron, sodium. In addition, it also contains many vitamins: B, E D, A. Note that vitamin A is stored in mustard for more than six months.

Mustard improves appetite and enhances the secretion of gastric juice, which leads to the normalization of digestion processes. The substances in mustard help break down fats, so mustard will benefit those looking to lose weight. Mustard, due to its pungency, is not recommended for people with gastric ulcer or duodenal ulcer, kidney disease.

Important properties of mustard are its antimicrobial, antifungal and anti-inflammatory effects. Mustard is also an antioxidant.

When using mustard, especially Russian mustard, one should observe the measure so as not to burn the gastric mucosa and not cause skin irritation.

Mustard is also an established medicine. Due to its warming action, it is useful in colds, helps with cough and laryngitis. An old way to treat a cold is to put mustard powder in your socks at night.

Interesting facts about mustard

Mustard for the bride

It was customary among the Germans to sew a grain of mustard into a veil for the bride, which was a symbol of a lasting marriage and the dominant role of women in the family.

Mustard fights evil

In Denmark, mustard seeds are scattered in the house for good luck and to resist the forces of evil.

Mustard makes dishes cleaner

Powdered mustard can be used as detergent for washing dishes, it was with dry mustard that they washed dishes in public catering in Soviet times.

Mustard is that spice, without which it is difficult to imagine everyone's familiar dishes. 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 made up of two Greek words that add up to "eye damage."

Appearance

Basically, all types of mustard are annual plants. They have whole leaves. The flowers have yellow petals bent backward. 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 clearly visible protruding veins. The septum is thick, the seeds are round, arranged in one row.

Views

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

• White mustard (Sinapis alba) Is an annual plant of one meter height. She has straight, slightly sloping ribbed stems. The leaves are green in color and are in the form of lobes with serrated edges. The yellow flowers are arranged in clusters. From them pods are formed, the length of which usually does not exceed 4 cm. Each pod contains from 4 to 8 seeds, which are odorless when dried, but show their taste only when milled. Under thermal action, all the pungency 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) It is also a one-meter-long annual plant with yellow flowers. The pods range in length from 3 to 5-6 cm and contain 16 to 24 seeds. They taste a little bitter at the first impression, and then show all their pungency. 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 slightly more than the previous two species and reaches one and a half meters. Its 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.

Where does it grow?

Asian countries are considered the homeland of mustard.

White mustard has historically grown in the Mediterranean and Western Asia. Now it is grown everywhere.

Brown mustard is native to the eastern Mediterranean countries, where it still grows. It is also grown in the Middle East.

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

Method for making spices

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

How to choose and where to buy

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

For quality white mustard, the seeds are usually sold peeled from the outer shell. Brown mustard has smaller seeds, they are sold unrefined to preserve all the taste and aroma.

Pay attention to the appearance:

• The seeds must be uniform in 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 an uneven color, then they have bad conditions storage. This suggests that, most likely, they are spoiled.
• Good seeds are hard and hold their shape very well.
• If the grain crumbles during grinding, then the seeds are of poor quality and old.
• If you buy ready-made mustard in a jar, pay attention to the absence of oil delamination.

They should be stored in sealed opaque packaging or in a dark place. Because mustard is antimicrobial, refrigeration is not necessary.

When choosing mustard powder, you should pay attention to the uniform color, which will not darken if you grind the powder with water. In structure, it should be well crushed, with no signs of mold or moisture.

Peculiarities

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

Black mustard seeds are up to 1 mm in diameter. They are not entirely black in color, but rather dark brown. When harvested, the pods often burst, which is why black mustard is now grown much less.

Characteristics

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 fertilizer;
• used in medicine.

More information about mustard oil can be found in the "Healthy life!"

Nutritional value and calorie content

100 grams of mustard seeds contain 474 kcal.

The nutritional value 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.

Chemical composition

As part of 100 grams of mustard seeds, the following components are present:

• 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.

Beneficial features

Mustard has a number of beneficial properties:

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

Even the great Hippocrates spoke of mustard not only as a good spice, but also as a remedy.

Mustard powder is highly effective due to its high enzyme content when exposed to it warm water... It is recommended to add it to hair masks, as it activates hair growth and helps to eliminate oiliness.

Harm and contraindications

The harm of mustard is caused by its overdose. Because of its severity, 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.

Recipe at home

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

Take 5 tbsp. l. mustard powder, add 1 tsp. vinegar. Add water in the amount necessary for a mushy state of the mixture. 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 put in a warm place overnight.

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

The whole process can be seen in the video of the program "Living healthy", which is located above.

Oil

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

The oil helps to increase appetite and improve digestive processes.

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

It is used for:

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

Application

In cooking

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;
• mustard is used to season meat dishes;
• leaves can be cut into salads;
• seasoning is added to sauces and marinades;
• mustard is also used for conservation;
• mustard oil is added even 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 is used to flavor soups, dishes with the addition of eggs.

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

Meat

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

• 0.8 kg of boneless beef is 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 crispy crust, you can then open the foil and leave the meat to brown in the oven for another ten minutes.

In medicine

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

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

For the treatment of colds, the well-known mustard plasters are used. Mustard foot baths are also anti-inflammatory by improving circulation and warming the body.

At home

The household uses for mustard are as follows:

• an active ingredient in many dishes;
• used to increase the shelf life of products;
• present in the composition of hair masks;
• used as a green fertilizer;
• used in official medicine.

Growing

Mustard is quite 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 seeding.

Mustard is planted on a par with other crops, this will guarantee a higher yield. If sowing is carried out later, 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. You need to take care of the plants constantly. It is necessary to provide a sufficient amount of sun and moisture, to protect mustard from pests and weeds.

Before sowing, you should make sure that you have chosen the type of mustard that matches the exact climatic conditions in which it will be grown.

• Even in ancient times, mustard has acquired great importance. The ancient Romans were the first to learn how to make a paste from grains. It was from them that the first technologies for making the usual table mustard went.
• Table mustard is made from brown mustard seeds. Back in the XII century, the French city of Dijon monopolized the production of spicy table mustard from the seeds of the plant.
• Bees like 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 the fact that he had a large number of strong warriors at his disposal. To this the Macedonian answered him with a small bag of mustard seeds, showing that although he had a smaller army, but his warriors were “sharper”.
• The so-called English mustard is made from the seeds of white mustard, black grains are used to make Dijon mustard, and the mustard obtained from brown seeds is often called Russian.