Spices
Mustard
Caitlyn Grow
Information
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
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
Health Benefits
- Inhabit the growth and prevent cancer cells
- Reduce severity of asthma
- Reduce symptoms of arthritis
- Lower blood pressure