A member of the mustard family of plants called Brasika and a small round edible seeds as well as tasty leaves. Its English name comes from Latin and means “burning wine”. It is connected with the most popular use of mustard, namely in the form of mustard, which is obtained after processing of mustard seed. French practice for preparation of mustard results in adding unfermented juice of wine grapes crushed to spicy mustard seeds.
Initially, the turnip is considered a medical plant, but not for cooking. In the 6th century BC, Greek scientist Pythagoras used mustard as a means to treat scorpion stings. One hundred years later, Hippocrates used mustard in various medications and ointments for the treatment of toothache and many other diseases.
Prepared mustard dates back thousands of years ago during the early Romans, who used bold mustard seeds and mix them with wine to obtain a homogeneous paste.
Mustard seed was an important starting point for pilgrims on the Christian faith to illustrate something that is small and insignificant, but when planted, grow strong and powerful. Pope John XXII was so big fan of the mustard, it creates a new office in the Vatican, namely Grand moutardier Du pape (someone who makes the pope’s mustard). Like in 1866, Jeremiah Colman, founder of Coleman mustard in England, was appointed a man who makes mustard of Queen Victoria.
Mustard seeds: Most markets offer a mustard seed in various forms, including whole and powdered. Mustard powder is a combination of brown and white mustard seeds mixed with turmeric or saffron to add flavor and color. There are a number of special dry mustard, chili, such as mustard powder, mustard seeds with pepper, mint or chive.
Storage of whole mustard seeds should be in airtight containers in a cool, dry place up to one year, respectively, and mustard powder – up to six months.
Mustard oil: Very juicy mustard oil is obtained by pressing of a mustard seed. It is available in Indian shops and Eastern. There is a nice golden color and very fragrant. Mustard oil should be stored in the refrigerator as easily rancid.
Prepared mustard: As with eprigotvena acid component or salt, mustard, which was bought from a store is hard to ruin. However, it will lose its flavor qualities and savor over time, even unopened. Unopened mustard can be used within one year, but it is better to refrigerate. Mustard withstand open only one month at room temperature, it is also necessary to refrigerate.
Many chain stores and most – eastern already offer green or brown mustard leaves, which can be prepared like spinach or simply eaten raw. The scent of green leaves reminiscent of prepared mustard.
Mustard not only stimulates the appetite by increasing salivation by up to eight times, but it also has hranosmilatelo, laxative, antiseptic and stimulating circulation feature.
As a digestive agent, mustard neutralizes toxins and prevents the occurrence of an upset stomach. However, excessively high intake of mustard can affect an upset stomach.
Mustard also contains sulfur, which is used to treat skin diseases.
Mustard ointments applied to the chest as an aid to clear the sinuses and alleviate the lungs.
Mustard leaves are not recommended for people with thyroid problems, since they may cause an increase in the size of the