What kind of mustard is there and why plant it in the garden? “This cruciferous vegetable is indispensable as green manure,” experienced gardeners will say, and they will be right. However, why then were various varieties of mustard bred and which of them should be sown? Let's figure it out together.

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

But, since numerous seed sellers do not bother with such subtleties, so that you do not have any confusion, in the following material we will look at all the mustard grown by gardeners today. Moreover, all these species are not so difficult to confuse - they are all herbaceous annuals with small yellow flowers, fruit-pods and spherical seeds containing a fatty, pungent oil. So, meet the mustard on the site.

White mustard (Sinapis alba)

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

It has hairy, erect, branched stems at the top, sometimes reaching a meter in height, and many feathery leaves - also coarse-haired. White mustard blooms in June-July with small pale yellow flowers collected in racemes, 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 mustard oil is obtained from its seeds and added to spice mixtures (the taste of its seeds is much weaker and more delicate than that of other types of mustard), but it is more familiar to our gardeners as an excellent honey plant and excellent green manure.

As a last resort, white mustard in a summer cottage acts as a natural soil loosener, improves its quality and suppresses 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 beds with potatoes, peppers, tomatoes, and eggplants. The sulfur contained in its root secretions repels the larvae of beetles, slugs, mole crickets and wireworms, and has a neutralizing effect on pathogenic microorganisms in the soil. With its help, you can 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 quickly 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 within 2 weeks after mowing and plowing. If mustard is sown before winter, the tops can be mowed and planted either at the end of October or in the spring.

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

Black mustard (Brássica nígra)

Black mustard (also known as French mustard, or real mustard) is very similar in appearance to white mustard and is also found as a weed in wastelands. It differs from others visually in the pubescence of the stems only in the lower part, 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 a high amount of essential oil and have a pronounced pungent and tart taste, for which they are highly valued in the culinary industry for preparing the best varieties of hot seasonings (for example, the famous Dijon mustard or ravigote sauce).

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

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

Black mustard derivatives are widely used in official and folk medicine. Mustard powder, taken in the 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, and rheumatism. Compresses and poultices made from ground black mustard seeds relieve muscle and joint pain. This spice is also recommended for constipation and intestinal sluggishness.

Contraindications to the use of mustard and seasonings based on it may include peptic ulcer of the stomach, gall bladder and duodenum, pulmonary tuberculosis, kidney inflammation, high fever, pregnancy, age under 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, Smuglyanka, Sofia.

Sarepta mustard (Brássica júncea)

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

Sarepta mustard received its official name from the city of Sarepta-on-Volga, the first in Russia where a mustard oil production plant 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 product turned out to be of such high quality that it quickly became famous not only in the country, but throughout Europe - and there it already received the name “Russian”. This mustard is called blue because of the waxy coating that covers the highly branched, hairless stem.

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

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

Sarepta mustard can also be grown as a honey plant, for livestock feed or as green manure on the 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 pungency of taste, they are in the middle between white and black mustard.

There are oilseed, leaf and root varieties of Sarepta mustard. Private owners in their personal plots often grow the leaf form (also called mustard greens, mustard salad or cabbage sarepta). The taste of this mustard leaves really resembles cabbage leaves, but they have a sharp mustard flavor. They are used fresh in salads and side dishes, and can also be preserved.

Leaf mustard is a record holder for folic acid content (about 500 mcg per 100 g). 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, Snack Bar, Sudarushka, Red Velvet, Old Doctor, Mustang.

In general, as we stated in the title of the article, the “bitter grass” of mustard in a summer cottage gives a zealous owner much more benefit and joy than grief.

“Spice of nations” - that’s what mustard is called. And for good reason, because there are 40 types of this crop and it is grown in many countries around the world. However, only three types are used as a spice: black, white and brown.

History of mustard

The ancient Greeks began using mustard in food. In Europe, it became popular thanks to the Roman legionnaires: they used mustard along with the juice of unripe grapes. This mixture was called burning must, and in this form it began to spread throughout Europe. This is how mustard took its place in the languages of different countries (mustard in English, moutarde in French, musztarda in Polish).

In the Middle Ages, there was a position of mustardarius monks who were supposed to prepare mustard for meals. They also sold it to merchants and ordinary people. Later, Pope John XXII introduced the position of mustard man - grand moutardier du Pape.

In the East, mustard is considered a potent aphrodisiac. When Europeans found out about this, they began to use it not only for food (or as Hippocrates did in his time for medicinal purposes), but also as a plant that supposedly relieves women of frigidity. It was also used by midwives to get rid of fetuses.

Diana_Taliun_shutterstock

There are many types of mustard and they all have different tastes. For example, in Russia and Ukraine they make it very hot. No mustard in any European country can compare with it. Their hottest mustard, by our standards, is considered almost weak, if not tasteless.

Dijon mustard (French) is the best-selling mustard in the world. Black mustard seeds are used in its preparation. It has a sweetish taste, creamy texture and yellow color. The most famous brand of Dijon mustard is Maille, it has been produced in Dijon since 1747. By the beginning of the 19th century, Maille produced 24 different varieties of mustard.
Indian mustard or Sarpet mustard milder in taste than other types. The Himalayas are considered its homeland. In England it is called brown mustard. Creole mustard is made from it, which was created in the state of Louisiana by immigrants from Germany. To make it, you use Indian mustard seeds pickled in vinegar, which are then added to grated horseradish. Hot Chinese mustard (the hottest of all mustards) is made from the same seeds.
White mustard originally from the Mediterranean. Its other name is “English”, and all because its production began in England in the 17th century. The English first made balls of mustard powder and dropped them into cider or vinegar before eating them.
Popular brands of English mustard include: Colman's and Durham Mustard. It is made from a mixture of white and black mustard seeds with the addition of flour, ground turmeric root and water.
Americans like to mix white mustard with sugar, turmeric root and vinegar. Yellow American mustard It was not for nothing that it received such a name. It is distinguished from other species by its bright yellow color.
There is also German mustard (Dusseldorf). It is similar to Dijon, but has a strong aroma and a sweetish taste. In addition, the Germans love honey mustard (honey, water, vinegar, and vegetable oil are added to regular mustard).

Mustard seeds exhibit taste after combining with liquid (water, vinegar, wine, juice). The seasoning formula can include three types of mustard: white, brown (Sarepta) or black.

Types of raw materials

Black mustard (Brassica nigra Koch)

The Middle East is considered the birthplace of black mustard. This is a spicier and more aromatic seasoning. The grains are slightly smaller in size than other varieties. Powder from the seeds of this plant is added to salads to add piquancy. With such a spice, any marinade will sparkle with new notes of taste. It goes well in paste with white or yellow mustard.

Photo of black mustard

White mustard (Brassica alba Boiss)

White mustard lacks aroma and has a rougher taste, so it needs additional spices and herbs. Mediterranean countries are considered the homeland of the spice. In Russia it is found almost everywhere, excluding the northern regions. Mustard powder is made from the seeds and is actively used for medicinal purposes. White mustard seeds are also used as a preservative.

Photo of white mustard

Serat leaf mustard (Brassica juncea Czern)

Salad or leaf mustard is native to China and India. Lettuce leaves have a pronounced mustard taste. The leaves, stems and seeds of the plant are considered edible. In Nepal, it is a common practice to cook these greens with all kinds of meat. The variety of leaf mustard “Volnushka” can be grown at home on a balcony or windowsill.

Photo of brown (Serat) mustard

In the Middle Ages in Europe, golden mustard powder was considered an invaluable addition to any meat and fish, and the Russian history of the spicy seasoning began at the end of the 18th century.

Dijon mustard

Calorie content: 148.64 kcal
Carbohydrates: 7.91 g
Fat: 10.81 g
Proteins: 9.81 g

Dijon mustard

Classic Dijon mustard originated in the mid-19th century, when Jean Neijon from the French province of Dijon replaced the traditionally used vinegar with the juice of young grapes, which made the condiment milder and lighter in taste. Most Dijon mustard sauces today contain white Burgundy wine rather than grape juice and are creamy and pale yellow in color. This is the most famous mustard paste in the world.

In the 9th century, along with the production of wine and cognac, mustard became a very profitable activity for French monasteries.

English mustard

Calorie content: 185.00 kcal
Carbohydrates: 14.90 g
Fat: 10.20 g
Proteins: 6.20 g

Traditional English mustard sauce is made from the white ground seeds of the plant with the addition of flour and turmeric. Variations contain various additional spices, but with an original special heat are made from mustard powder without additives using apple cider vinegar, juice or cider. The British often buy mustard in dry form and prepare it themselves, taking into account their personal preferences.

Russian mustard

Calorie content: 163.27 kcal
Carbohydrates: 13.27 g
Fat: 7.75 g
Proteins: 8.73 g

The history of Russian mustard begins on the banks of the Sarpa River, where the settlement of the Herrnhuters (followers of the teachings of Jan Hus) of Sarepta was located. It came here along with the seeds of plants brought from India, and at first it was mistaken for a weed, but later it was cultivated and oil and powder began to be produced from mustard seeds. Hence Russian mustard received the name “Sareptskaya”. Its grains range in color from light yellow to brown or gray and have a more pungent taste than the white variety. Russian table seasoning is prepared from mustard powder, or rather from low-fat ground seed cake with the addition of water and vinegar, and is famous for its excellent pungency.

Recipe

To make the seasoning “Russian-style” hot, the powder should be poured with hot water. First, add mustard flour, add water and stir until creamy. Keep in mind that the paste will thicken a little over time. Next, add the remaining ingredients.

For 1 glass of hot liquid:

1/2 tbsp. mustard powder;
1 tbsp. l. Sahara;
salt to taste;
30 ml vegetable oil;
1-2 tbsp. l. vinegar;
After 12 hours, drain off excess water.

Russian recipe

If the powder is fresh, the product is ready for use within a few hours, but it is better to let the product brew. If desired, you can prepare brine for pouring, and here everything depends on your fantasies and taste interests. Some people add cinnamon, while others like the taste of coriander or nutmeg. Everyone will get only “their own burning masterpiece.”

Vinegar has the property of stabilizing the taste of mustard paste. Unlike other varieties, Russian mustard can be poured with hot water - this will not prevent it from remaining “vigorous”, and the excess bitterness from the cake will be removed.

Mustard paste from Bavaria

Bavarian mustard

Calorie content: 178.00 kcal
Carbohydrates: 23.30 g
Fat: 6.80 g
Proteins: 5.80 g

Bavarian mustard is distinguished from other seasonings by its sweetish-spicy taste. This is a product from Germany, which the Germans consume mainly with white sausage (natural Bavarian or Munich sausages). Mustard sauce consists of coarsely ground, partially roasted seeds, sweetened with sugar, honey or apple jam.

Bavarian sweet mustard was first released in 1854 by Johann Conrad Dewely, who experimented with mustard sauce, adding various spices and sweeteners to achieve the perfect combination.

Germany loves its mustard, to the point where it defies classification. Mustard paste from this country can range from hot and spicy to sweet.

There are regional differences regarding the combination of ingredients added to the seasoning:

In western Germany, spicy pasta is popular in Düsseldorf.
German southerners prefer a sweeter sauce.

Recipe

Boil a glass of water, add 50-75 ml of wine or apple cider vinegar;
1/3 tsp. salt;
a piece of ginger;
juniper berries (several pieces);
3-5 black peppercorns.

Bavarian recipe

While the brine is cooling:

combine 1/2 cup mustard flour;
1 tbsp. l. mustard seeds with two tbsp. l. brown sugar.

Then mix the brine (add gradually) with the prepared bulk mixture until medium thick. Over time, the consistency of the sauce will increase.

You can “play around” with spices and sweeteners, depending on your taste preferences.

High temperature does not allow mustard to reveal its full potential, so the ingredients added to it should not be hot.

American mustard

Calorie content: 138.00 kcal
Carbohydrates: 21.10 g
Fat: 4.30 g
Proteins: 3.60 g

American mustard

The gold standard for mustard from America is the bright yellow color, which is rich in color from the use of crushed yellow mustard seeds and turmeric. These two ingredients are mixed with vinegar and water, and sometimes a few other mild spices, to create a flavorful paste. American mustard sauce is used to prepare hot dogs, sandwiches, and hamburgers.

Italian fruit mustard

Calorie content: 138.7 kcal
Carbohydrates: 20.5 g
Fat: 4.2 g
Proteins: 4.5 g

Bollito misto

Fruit and mustard have been united since the creation of the “mostarda di frutta” in Italy in the 14th century. Since that time, Italians have considered this product traditional. Large pieces of fruit in sweet mustard syrup were served with the meat. This dish was a favorite among the Dukes of Milan. Classic variations of mustard sauce include pieces of apples, cherries, oranges, pears or quinces. In different areas of Italy, the term "mostarda" refers to a sweet condiment made from fruits, vegetables and grape juice, reduced to a syrup, with the addition of mustard powder.

Creole mustard

Calorie content: 60 kcal
Carbohydrates: 5.83 g
Fat: 3.3 g
Proteins: 3.7 g

Creole mustard

Spicy brown mustard is called Creole mustard and is widely used in America. Brown seeds for Creole mustard, the mustard is partially crushed, giving the final sauce a coarser texture. This paste is designed to stand up to other tangibly seasoned foods like roast beef or sausage, and it lives up to its excellent accompaniment.

Sarepta mustard

Brown mustard, photo taken from pinterest.com

Calorie content: 185 kcal
Carbohydrates: 11.6 g
Fat: 11.0 g
Proteins: 8.7 g

Sarepta mustard has Russian roots and another name - gray. The taste of the seasoning is reminiscent of the black variety. It is more piquant than white mustard. It usually goes on sale in the form of a light-colored powder.

Sarepta mustard is often used as green manure. It is able to effectively restore soil fertility. Thanks to its deep roots, the earth is provided with phosphorus, and essential mustard oils help disinfect the soil.

Mustard oil contains beta-cytosterol, choline, chlorophyll, niacin, vitamins A, E, D, B6, PP, K and P. It is a natural antibiotic. The oil has an original pleasant taste and unforgettable aroma.

Chinese mustard

Brassica juncea

Calorie content: 154 kcal
Carbohydrates: 12.4 g
Fat: 9.0 g
Proteins: 7.5 g

Chinese mustard is a plant in which not only the seed, but also the leaves, stems and roots are edible. Chinese mustard can be either sweet or salty, but it is certainly hot. It goes well with fried foods and is used as a marinade. Mustard sauce can be mixed with softer ingredients such as mayonnaise or sour cream.

Grainy mustard from Mo

Mustard from the French city of Meaux

Calorie content: 136.67 kcal
Carbohydrates: 10.29 g
Fat: 7.38 g
Proteins: 5.79 g

The seasoning from the French town of Meaux is presented on the market as mustard prepared in an old way. It is made from coarsely ground brown seeds with water, vinegar, herbs and spices, the names of which are not disclosed by the manufacturers. In 1760, a dignitary of the mayor of Meaux gave the MJB Pommery company the secret of this original mustard, which had enjoyed the privilege of officially appearing on the royal table since 1632.

This sauce goes great with any fried or baked meat.

Yellow mustard

Yellow mustard seeds are actively used for the production of mustard oil and powder and are rightfully a universal product. It also has strong antibacterial, antifungal and antiseptic properties. The yellow seeds of the plant are the softest, and the brown and black grains are the hottest.

Medicine considers mustard a useful product. It stimulates appetite, increases saliva production up to eight times, and promotes digestion. In small quantities, the spice neutralizes toxins and helps digest fatty foods, but overuse can cause esophageal irritation.

Whether you buy mustard at the store or make your own, it's important to understand the differences between types so you can make the best use of this versatile and delicious condiment.

Mustard is the spice without which it is difficult to imagine familiar dishes. It is obtained from the mustard plant of the same name (otherwise called synapis). Mustard belongs to the Brassica family. The generic name Sinapis is composed of two Greek words, which together give the phrase “harm to vision.”

Appearance

Basically, all types of mustard are annual plants. They have whole leaves. The flowers have yellow petals that are bent in the opposite direction. Most often, the height of plants reaches a meter.

The fruit is a pod. It has a long and slightly flattened nose. It has several clearly visible protruding veins on its valves. The septum is thick, the seeds are round in shape and arranged in a single row.

Kinds

The most common are three closely related types of mustard: white mustard, black mustard and brown mustard.

White mustard (Sinapis alba)- This is an annual plant meter tall. It has straight, slightly sloping ribbed stems. The leaves are colored green and have the shape of lobes with teeth along the edges. 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 when dried are odorless, and reveal their taste only when ground. Under thermal influence, all the sharpness 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) also an annual meter-long plant with yellow flowers. The pods vary in length from 3 to 5-6 cm, they contain from 16 to 24 seeds. At first impression they taste a little bitter, but then show all their sharpness. In German, brown mustard is called Indischer Senf, in English - sarepta mustard, brown mustard, in French - moutarde de Chine.
Black mustard (Brassica nigra) It also belongs to annuals, but in height it is slightly larger than the two previous species and reaches one and a half meters. Its flowers are yellow, and the pods are very small, only 2.5 cm. After crushing, they exhibit a very strong pungency. 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 birthplace of mustard.

White mustard historically grew in the countries of the Mediterranean Sea and Western Asia. Now grown everywhere.

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

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

Method of making spices

Both whole and ground mustard seeds, called mustard powder, are eaten. Most often, table mustard is eaten, which is obtained by mixing water, vinegar and other ingredients with mustard powder, which vary depending on the recipe.

Mustard powder is obtained by cleaning seeds, conditioning for moisture content and grain size. The shell must be separated from the nucleoli, which are then crushed and heat treated. After this, they are pressed, the cake is crushed and sifted.

How to choose and where to buy

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

High-quality white mustard seeds are usually sold peeled from the outer shell. Brown mustard has smaller seeds; they are sold unpeeled to preserve all the taste and aroma.

Pay attention to the appearance:

The seeds must have a uniform color and the same size.
They should not contain foreign impurities.
You need to pay attention to their dryness and cleanliness.
If the seeds are crushed, split, or have an uneven color, then they had poor storage conditions. This means that they are most likely damaged.
Good seeds are hard and retain their shape well.
If the grain crumbles when rubbed, 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 separation.

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

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

Peculiarities

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

Black mustard seeds reach 1 mm in diameter. They are not completely black in color, but rather dark brown. When harvested, the pods often burst, so much less black mustard is now grown.

Characteristics

Mustard has the following characteristics:

used in cooking as a seasoning;
grows mainly in the southern regions;
after harvesting, it is sown as green fertilizer;
used in medicine.

You can learn more about mustard oil from the poisonous program “Live Healthy!”

Nutritional value and calorie content

100 grams of mustard seeds contain 474 kcal.

The nutritional value of the 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

100 grams of mustard seeds contain the following components:

vitamins: A – 2 mcg; 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 mcg; PP (niacin) – 4.73 mg.
macroelements: potassium – 738 mg; calcium – 266 mg; magnesium – 370 mg; sodium – 13 mg; phosphorus – 828 mg.
microelements: 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 the following beneficial properties:

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

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

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

Harm and contraindications

The harm of mustard is caused by its overdose. Due to its pungency, it can cause erosive effects on the gastric mucosa and contribute to heartburn.

You should not use mustard in the following cases:

for kidney diseases;
for tuberculosis;
for diseases of the heart and blood vessels;
for inflammation of the gastrointestinal tract;
with personal intolerance.

Homemade recipe

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

Take 5 tbsp. l. mustard powder, add 1 tsp. vinegar. Add water in the amount necessary to make the mixture mushy. Add 1 tsp. sugar and 0.5 tsp. salt. Add freshly ground black pepper if desired.

Mix everything well and put it in a jar. Close the jar with a lid and place it in a warm place overnight.

Can be stored in the refrigerator or any dark place with a tightly closed lid.

You can see the whole process in the video of the “Live Healthy” program, which is located above.

Oil

Mustard oil is pressed from the seeds. It has an excellent aroma and interesting taste. It contains a lot of vitamins, so in terms of benefits and effectiveness it can be equated to a natural antibiotic with a bactericidal effect.

The oil helps increase appetite and improve digestive processes.

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

It is used for:

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

Application

In cooking

Mustard is one of the most popular spices around 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 preservation;
Mustard oil is even added to the dough when baking bread.

White mustard seeds are used for pickling cucumbers and preparing canned food with the addition of vinegar. They are added to sausages and sauces. Ground white mustard is used to flavor soups and dishes with eggs.

Brown mustard is used to make a paste. 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 boneless beef, washed and dried;
Mix 7 tbsp in one container. l. olive oil, 2 teaspoons each 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 placed in a preheated oven for 1 hour;
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 uses of mustard are quite extensive. It is used in the following cases:

for joint diseases as a lotion;
for quick elimination of hematomas;
for prevention;
to improve digestive processes;
to improve appetite;
as a local laxative;
as an antibacterial agent;
as a cold remedy;
to stimulate blood circulation;
to improve metabolism.

Well-known mustard plasters are used to treat colds. Mustard foot baths also promote an anti-inflammatory effect, improving blood circulation and warming the body.

At home

Household uses of mustard are as follows:

active component of many dishes;
used to increase the shelf life of products;
present in hair masks;
used as green fertilizer;
used in official medicine.

Growing

Mustard is quite capricious, therefore, before planting it, the soil is cultivated, weeds are removed, it is saturated with moisture and a smooth and moist layer is created at the seeding level.

Mustard is planted at the same time as other grain crops, this will guarantee a higher yield. If sowing is carried out later, the yield will drop significantly.

Mustard requires a sufficient amount of mineral fertilizers in the soil. When sowing, maintain a distance of 15-20 cm between rows. You need to constantly care for plants. It is necessary to provide sufficient sun and moisture, protect mustard from insect pests and weeds.

Before sowing, you should make sure that the mustard variety is selected that corresponds exactly to the climatic conditions in which it will be grown.

Even in ancient times, mustard acquired great importance. The ancient Romans were the first to learn how to make pasta from grains. It was from them that the first technologies for making the usual table mustard came from.
Table mustard is made from brown mustard seeds. Back in the 12th century, the French city of Dijon monopolized the production of spicy table mustard from the seeds of the plant.
Bees love 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 grains, 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, his warriors were “sharper.”
The so-called English mustard is made from white mustard seeds, black seeds are used to prepare Dijon mustard, and mustard obtained from brown seeds is often called Russian.

Why has mustard earned such popularity, since perhaps a jar of it can be found in every refrigerator? What is worth knowing about her?

How did mustard come about?

The history of mustard is impressive. Even in Ancient Egypt and China, mustard seeds accompanied many meals. But the birthplace of mustard is Ancient Rome, and its creator is considered to be the famous ancient Roman artist, philosopher and writer Pliny the Elder. Apparently he was the first to mix mustard powder with vinegar.
In ancient Rome, mustard was used not only in cooking, but also for medicinal purposes - to combat rheumatism, hypertension and to improve digestion.

Mustard production reached its greatest prosperity several hundred years later - in the Middle Ages. In France, even a special profession appeared - a specialist in preparing seasoning was supposed to be at every royal or noble court. Mustard craftsmen created their own community, whose patron saint was St. Vikenty. Today, some types of mustard are produced by the descendants of the then professionals.

How is mustard made?

The main components of mustard seasoning are mustard seeds, water, vinegar and spices. Different varieties of mustard, different degrees of grinding of grains and a variety of seasonings - all this gives the spice its individual taste and color.

The main character of any mustard seasoning is the mustard plant. There are three main varieties of it. White mustard has yellow or light beige seeds. Their taste is initially sweet, but gradually becomes more pungent. It is white mustard in the form of ground or whole grains that is most often used to produce the popular seasoning. Black mustard smaller and sharper. Its dark seeds are one of the main spices in Indian cuisine. Third variety - Sarepta(she’s gray, she’s Russian). After grinding, its grains begin to taste bitter, and after a few minutes they start to burn.

The mustard production process has remained virtually unchanged for centuries.
First, mustard seeds are dried, crushed, then mixed with vinegar, wine and spices. The mixture is heated and then cooled.

What kind of mustard is sold in the market?

The most popular types of mustard today are:

dining room (bright, with a mild taste);
Sarepta (medium-hot);
Russian (very spicy, made from black mustard),
French (the grains are not crushed, the mustard has a mild taste);
Bavarian (slightly spicy, with honey);
Dijon (quite spicy, made from white wine). This type of seasoning was released in 1752 in the French city of Dijon. It was created by a man named Jean Nijon, who in the traditional recipe replaced vinegar with the sour juice of unripe grapes. The modern Dijon variety contains white wine. The developers did not register their mustard as a unique product, as a result of which any plant can produce it.

What about national variations?

To produce the seasoning, in addition to mustard seeds, vinegar, salt and pepper are usually used.

However, for example, in France, vinegar, as already mentioned, is often replaced with white wine; herbs, horseradish, honey and even juices are also added to it - it all depends on what taste they want to get. Today there is even chocolate mustard. This is, of course, an unconventional combination. But the recipe is an excellent example of the fact that components that seem to not suit each other combine perfectly.

In our area, table and Sarepta mustard are the most popular- ground grains of this variety, doused with vinegar with the addition of salt, pepper and sugar.

In Chinese and English cuisine, mustard is used in powder form. The seeds are carefully crushed and fried to concentrate the pungent flavor.

But in the United States a lot of honey and turmeric are added to mustard. This sauce turns yellow and was called American. The hot dog with yellow mustard is perhaps the quintessential American dish.

What can mustard do?

From the very beginning of its existence, mustard was considered a spice that has medicinal value. Today it is known that she helps lower blood pressure and stimulates fat digestion. It is also low in calories - it is not surprising that this product belongs to the so-called healthy food.

Men should lean on mustard more often. According to research by American scientists, mustard promotes muscle growth during intense physical training. It also enhances potency, and all thanks to homobrassinolide, a substance contained in dry mustard. It increases appetite improves muscle mass and muscle fiber size. Scientists hope that one day brassinosteroids will become an effective, natural and safe aid for muscle mass lost due to disease or aging, and will be used to increase its strength.

However, mustard can also serve the fair half of humanity well. Seasoning or crushed grains of the plant are used not only in cooking, but also in cosmetology. It has a warming effect and stimulates hair follicles.
Therefore, mustard-based products are used to make hair strengthening products.
Mustard oil, which is the oil from the seeds of the plant, is also used in case of hair loss problems. Massaging your head with this product stimulates your hair to grow.