Caitlyn Grow

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It is originated from Europe, Asia, and North America, and is often in dishes from those areas. Both the seeds and leaves you can eat

Interesting facts

  • Mustard is one of the oldest cultivated crops.
  • The small seeds have a strong pungent flavor
  • Used in many marinades and pickling recipes as well as condiments.
  • The name comes from early roman ages when they mixed the seeds with grape juice and called it "burning must"
  • The dry seed and powder is not spicy until it is with a liquid
  • The darker the seed the spicier it is
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Mustard (condiment) Recipe

  • 1/3 cup mustard seeds
  • 1/3 cup white wine vinegar
  • 1/3 cup dry white wine (or water)
  • 1 tablespoon maple syrup
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • big pinch of cayenne
  • 2-4 tablespoons warm water, if necessary
  • optional: 1-3 teaspoons prepared horseradish, to taste

1. Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days.

2. Put the ingredients in a blender and whiz until as smooth as possible. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.

Storage: The mustard will keep for up to 6 months refrigerated, it’s best if used within one month.

Culinary Uses

  • The yellow mustard seed is used as a savory flavor
  • You can put the powder or the seeds on items such as chicken breast, salmon, in dressings, mix with honey to make dipping sauce, etc.
  • This spice is dry and often sold as a powder
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Health Benefits

  • Inhabit the growth and prevent cancer cells
  • Reduce severity of asthma
  • Reduce symptoms of arthritis
  • Lower blood pressure