Types of mustard. Bitter mustard in a summer cottage

Spicy or sweet, hot or mild - mustard has several recipes. Each of them is assigned to a specific country and is considered traditional for it. Europeans prefer a mild taste, Russians like it spicier - everyone can choose the most pleasant option for themselves.

What is mustard? What is it made of?

Mustard is a popular light yellow to brown condiment that is obtained by processing the grains of the plant of the same name. By adding additional ingredients, such as salt, sugar, water, vegetable oil, and various food additives, the mass becomes similar to a sauce; it is easy to spread on sandwiches, used for roasting meat, and as an independent seasoning for cold dishes and snacks.

Whole grains or ground grains into powder are suitable for making mustard. Whole seeds have a brighter spicy-aromatic taste, so they are mainly used for roasting meat. Due to the high content of mustard oil in the grains, a dense crust is formed on the meat, but inside it remains juicy and unusually soft. usually served as a sauce. Depending on taste preferences, it can be spicy, as Russians like it, or mild, as Europeans prefer.

The history of mustard

It is generally accepted that the birthplace of this spicy seasoning is Asia. But what mustard is, the photo of which is presented below, was known already in ancient times. There are references to the seeds of the plant in manuscripts written in Sanskrit, which are five thousand years old.

The ancient Greeks added it to food, and the Romans made a paste from the seeds, which was very similar to today's seasoning. There are references to and in the Bible. Since the 18th century, the plant has been grown in Russia. The variety is widespread here. Its name comes from the city of Sarepta, now part of Volgograd. On the territory of the Russian Federation, mustard grows well in the Volga region, the North Caucasus and Siberia. The leaders in the cultivation and processing of mustard seeds are the countries of Central Asia, Pakistan, India, China, Egypt, as well as the European states of France and Holland.

Beneficial features

It has long been known that mustard is an excellent warming agent, so it is widely used in the pharmaceutical industry, in particular, in the manufacture of mustard plasters. But the beneficial properties of the spice do not end there. It is effective not only when used externally, but also when eaten. Everyone has tried what mustard is as a sauce, but in addition to its piquant taste, it can also bring benefits to the body.

Mustard seeds contain about 30% fat (mainly unsaturated fatty acids). In addition, the seeds of the plant contain essential oils, linolenic, peanut, oleic acids, vitamins B, A, C, microelements: zinc, iron, sodium, magnesium and calcium. Thanks to this composition, incredibly healthy mustard oil is obtained from grains. In addition, the seeds of this plant contain substances that help with bronchitis.

One of the properties of mustard is the ability to accelerate metabolic processes in the body and break down fats. Therefore, it is useful to include this spicy seasoning not only in your daily diet, but also to make various masks and body wraps. Mustard is an antioxidant and has antiseptic and antibacterial properties.

Three varieties of mustard

In total, about 40 varieties of the plant are known, from which the spicy seasoning is obtained, but the most widespread are white, black and Sarepta mustard.

White, or English mustard, contains 35% fatty oil and 1% essential oil. That is why it is widely used in the production of mustard oil. The seeds of this plant are the largest of all the varieties presented. They are added to pickles, vegetable, mushroom dishes and soups. The grains do not have a pronounced taste or smell, so when making mustard from them, various food additives should be used.

Black or French mustard is also called real mustard. It has a sharp, tart taste and smells like horseradish. Thanks to this, the bulk of the grains are used for the production of table mustard. The seeds, ground into powder, are used to make a warming patch.

What is Sarepta mustard? In the world it is known as Russian. It has a maximum percentage of fatty (up to 49%) and essential (3%) oil. Aromatic mustard oil is made from it. Its benefits for the body are even higher than those of sunflower. The cake that remains after processing the grains is used to produce powder. Table Russian mustard has a very pronounced pungency.

Varieties of mustard

When various ingredients are added to grains or powder, the taste of the finished product changes. Which food additives to use depends on the plant variety and the preferences of buyers around the world. Therefore, the industrial production of table mustard involves a wide selection of varieties of this product.

The most popular recipes: French Dijon mustard, traditional English mustard made according to an old recipe, sweet Bavarian (Munich), spicy Russian and American.

Famous What is it?

In the main city of south-eastern France, called Dijon, the industrial production of table mustard and vinegar was organized starting from the 17th century. And already in the middle of the 18th century, the most popular Dijon mustard in the world began to be produced here. What it is? Initially, it was a seasoning made from ground black mustard seeds with the addition of sour juice from unripe grapes. Before this, vinegar was traditionally used in the production of this product. Thanks to this, the sauce acquired a creamy structure, became tender and light, and quickly gained popularity.

Today, what Dijon mustard is, the photo of which is presented in the review, is known all over the world. Half of all seasoning production comes from this variety. There are more than 20 recipes for making Dijon mustard: adding white wine or wine vinegar instead of sour juice, herbs, spices and other food additives.

Delicate French mustard. Homemade recipe

The most popular seasoning in the world, made in France, is Dijon. But sometimes in some recipes the concept of “French mustard” appears. What it is? This is the real Dijon mustard, made from black grains or a mixture of seeds of different varieties.

To prepare French Dijon seasoning, you need to take 250 g of mustard powder obtained after grinding black and Sarepta mustard grains, and pour 90 ml of boiling water. Mix the mixture thoroughly and leave to infuse in a dark place for 24 hours. After the specified time, add 100 ml of white wine vinegar, 10 g of salt, 50 g of sugar, cinnamon and cloves (1 g each), and shallots fried in vegetable oil to the mustard mass. Delicate French mustard is ready!

Today you can find a lot of other simple recipes for making this wonderful sauce. It might be worth trying a few of them to find your favorite table mustard.

Spicy grain

Often, when producing seasonings, the seeds are not ground into powder, but are used in their entirety. This makes grainy mustard. What it is is clear from its name. This is mustard consisting of whole or slightly crushed grains. Along with traditional ingredients, this composition contains white wine. Natural spices are added to it, for example, cloves, cardamom, garlic, allspice.

Grainy mustard is considered more refined. Thanks to its piquant spicy taste, it is used when roasting meat and added to salads.

Sweet Bavarian sauce

What it is became known back in the 19th century with the invention of the ideal sauce for white Munich veal sausage. Its main feature is coarsely ground grains combined with caramel syrup. Bavarian mustard is brown in color, sweet in taste and soft in consistency, with a slight piquancy.

It is useful to know what mustard is and what properties it has. This allows you to widely use it in your diet for the benefit of the body and improve your culinary skills.

It would seem that each of us knows from childhood what it is mustard, but only a few will answer the question of where it comes from and when it first appeared.

Mustard is one of the oldest plants known to man.
There is already a mention of it in the Bible: “A small mustard seed... produces a huge tree...” Of course, this is an exaggeration. However, used in the Mediterranean white mustard in good conditions reaches a height of one and a half meters.

History of mustard

Mustard was well known to the ancient Greeks. In 33 BC. The Persian commander Darius sent his opponent Alexander the Great a bag of seeds as a challenge to battle. sesame, which was supposed to symbolize the number of his troops. Alexander immediately responded with a small bag of seeds mustard, implying that although his army is smaller in number, it is more “hot” in battle. But Hippocrates already began to use mustard as a medicine.

Roman legionnaires spread mustard throughout Europe.

In ancient Roman cooking, condensed juice of unripe grapes was widely used - must with a pleasant sour taste. Must with the addition of crushed mustard seeds was called burning must- mustardum, then this name was transferred to mustard itself and was preserved in most European languages. This is, for example, English mustard, Polish musztarda, French moutarde. And in Polish mustard they only call seasoning, and the plant itself is just like us, mustard.

Mustard taste

Common name in Russian "mustard" indicates the most important feature of the plant - it is bitter, or rather not bitter, but pungent, and all its parts have the same taste and it appears only as a result of a chemical reaction occurring in crushed seeds or other tissues of the plant.

The glycoside sinigrin contained in them is broken down by the enzyme myrosin into sugar, acidic potassium sulfate salt and allyl mustard oil, which has a specific odor and pungent taste.

A two percent solution of mustard essential oil is called mustard alcohol and is used in medicine as a local irritant along with mustard plasters. Since the breakdown of sinigrin occurs under the action of the enzyme myrosin, and the enzymes are protein in nature, its action depends on temperature.

Enzymes have maximum activity at 37-40°C, and at 42°C and above they are inactivated, irreversibly destroyed. Therefore, pouring mustard boiling water, we stop this process, and the mustard turns out to be relatively soft in taste, and the boiled greenery does not burn at all, reminiscent of the taste of ordinary cabbage.

Mustard in different countries

The taste of mustard in different countries is determined by the habits of the local population. For real hot mustard used in Russia and Poland. In most European countries and the USA, they prefer weak or even almost completely sweet mustard with a lot of additives.

The French city is considered the oldest center of mustard production. Dijon, where it has been produced since 1634. During the time of Dumas, the Malle company, located in this city and serving high society, produced 24 different varieties of mustard, of which, according to the writer, the most exquisite were varieties with garlic, truffles, anchovies and tarragon.

However, Dumas himself, who was a big fan of food and even wrote a culinary dictionary (see Science and Life No. 7-11, 1999; No. 2, 4, 11, 12, 2000), gave preference soft mustard, known as "ladies'", another, but also Dijon company, owned by Alexandre Bornibus. It was flavored with tarragon and was produced in special Sevres porcelain pots with an inscription that can be translated as “the contents are worthy of packaging.”

Until now Dijon mustard considered perhaps the best in Europe. One of its varieties - the most hot by European standards - is significantly inferior in this indicator to even the softest of Russian mustard.

To this day, mustard, produced since 1777, is produced in France and is especially popular, the recipe of which includes White wine. It is sold in beautiful jars or specially shaped pots.

In England, the center of mustard production until the 17th century was the town of Tewkesbury, where a powder consisting of lightly crushed mustard seeds was produced, which was then mixed with apple juice, cider or vinegar until you get a paste.

Mustards of this type are still produced under the name mustards according to an old recipe. At the beginning of the 18th century, thin mustard powder and a certain Mrs. Clements from Durham began to transport it from city to city. The new product received recognition even from the royal court.

At the beginning of the 19th century, a young miller from Norfolk, Jeremiah Coleman, began producing such a powder. Coleman's company still exists today.

Less spicy in taste (it is made from white mustard seeds), with the addition of a large amount of sugar, and the thinnest of all mustards is American mustard.

The original fruit mustard is produced in Italy. It contains mustard powder, canned fruits, honey and white wine.

In Russia, the first mention of mustard appeared in 1781 in the work of the famous agronomist A. T. Bolotov “On beating mustard oil and its usefulness.” Mustard oil It was recommended for rubbing for cramps of the arms and legs. Even then they were well known and mustard plasters, which, if necessary, were prepared in each family.

Mustard - vegetable plant

Mustard is usually called three different plants, of which botanists consider only one to be true mustard, the other two belong to the genus cabbage.

White mustard

From the other two types white mustard differs in size and hard pubescence on the stem and leaves. Its mature pods, also pubescent, are located perpendicular to the stem. The seeds are straw-yellow, spherical.

In England, when describing "regular mustard" list the characteristics of this particular species, including light-colored seeds and flat pods at the end. The English physician and founder of herbal medicine in English-speaking countries N. Culpepper (1616-1654) wrote that the wine decoction of its seeds “resists the effects of poison, the harmfulness of fly agarics and the venom of snakes and other poisonous creatures.” He recommended applying mustard seeds to relieve pain from sciatica, gout, rheumatism and radiculitis. Until now, in some countries, you can buy an anti-radiculitis belt at the pharmacy made from mustard seeds sewn into fabric, which is worn on the body. Its shelf life is three years from the date of seed collection.

White mustard originates from the Mediterranean, from where the plant has spread throughout almost the entire Northern Hemisphere, including India and Japan, as well as America. In India, white mustard is grown in the north as vegetable, the young leaves of which are used in winter.

In Russia, this mustard appeared only in the 18th century in the Lower Volga region. Now it is mainly sown in the Non-Black Earth Region as a fodder plant or as green fertilizer. It is also recommended to grow it in garden plots as a fertilizer, since the plant produces 2-3 kg of greenery per square meter in a short period of time. They just dig it up and it rots. You can speed up decay using bacterial fertilizers. This method makes it possible to quickly restore soil fertility.

In addition, white mustard is used as a good honey plant, as well as to obtain mustard oil.

Sarepta mustard, or gray mustard

Another type of mustard - blue mustard, or Sarepta mustard. The homeland of this plant is Eastern China, where it was introduced into culture, selecting the best forms from nature.

The Indians borrowed blue mustard from China, and India is one of the primary centers for the cultivation of this crop, from where it moved to Russia.

Mustard got its Russian name from the city of Sarepta in the Volga region, where in 1765 immigrants from Germany, who arrived at the invitation of Catherine II, founded the first plant to produce mustard oil. Currently, Sarepta is one of the districts of Volgograd.

Sarepta mustard has long been considered the best in the world, and the plant itself in Europe is often called Russian mustard. Now this oilseed crop ranks fourth in our country after sunflower, oilseed flax and soybeans. When its seeds are processed, edible oil, mustard essential oil, cake for producing mustard powder and livestock feed are obtained. Even the husks are used as fuel.

U mustard oil beautiful dark green color and specific but pleasant taste. To get rid of the heat, the oil is heated, after which it is used in the confectionery, baking and pharmaceutical industries, as well as in cooking canned food, margarine.

Sarepta mustard is also grown in garden plots - how green vegetable. There is a regionalized variety, Volnushka, with folded, tender leaves with a slightly pungent taste. Mustard sown in July is especially good. It needs long days to bloom. In autumn, when the days are short and the humidity is high, huge bushes of greenery develop, which can also be used for salads, and as a substitute cabbage.

In appearance, this plant occupies an intermediate position between white and black mustard. It does not have pubescence, unlike the white one, and its pods are located obliquely, not pressing against the stem, but not perpendicular to it. The stem is covered with a bluish waxy coating. Seeds from one plant can be partly dark, like black mustard, and partly light.

This mustard has a pungent taste, unlike white mustard, which is often bitter. In India, this mustard has been cultivated over large areas as an oilseed crop since the 2nd-3rd millennium BC. e. There it is called paradise. Used in medicine and in religious ceremonies. Its seeds are used along with black mustard seeds as a spice, but they are added to dishes only whole, having first been fried a little in oil, after which they acquire a slightly nutty taste.

Black mustard

And another type of mustard - black mustard, an ancient cultivated plant from Europe, now known in many countries. It has smooth stems, pubescent only at the bottom, and pods tightly pressed to the stem. The seeds are black, used for the production of oil and mustard, and are also used in medicine.

Famous Dijon mustard It is prepared from the seeds of a plant of this particular species, but peeled from the shells, as a result of which it acquires a very light color.

Dark mustard(including our domestic one) are obtained from seeds ground together with the shell.

Now black mustard almost universally replaced Sarepta, as more productive.

Mustard is not just a seasoning

All mustards, especially black ones, are excellent. honey plants. Seed powder is also used as insecticide: It is effective against leaf-eating insects.

Prepared from defatted seeds medical mustard plasters, and since mustard is one of the most powerful bactericidal agents and perfectly emulsifies fats, it is used to wash pharmaceutical and even injection utensils.

The ability of mustard to convert fats into an emulsion is used to prepare a wide variety of sauces, including mayonnaise.

Mustard is also used in marinades, its seeds not only add spice to the preparations, but also protect them from mold. There are numerous recipes pickles and others marinades, which contain both whole seeds and mustard powder .

Mustard recipes

Homemade mustard

Mustard is best prepared from commercially available powder. Depending on the method of preparation, its smell can be subtle, not strong, pungent and even prickly, and its taste can be fresh, sometimes sweetish, spicy, pungent and hot.

New research has shown that mustard helps improve the absorption of fatty foods, and by stimulating digestion in older people, it significantly improves metabolism.

Russian mustard

If you want to get a very strong seasoning - Russian mustard, cool boiled water to 40 ° C (550 ml), pour powder (280 g) into it until a thin paste forms (the mustard will thicken slightly when infused) and place in a warm place for 12- 24 hours. After this, add 25 g of salt, 115 g of sugar, 85 ml of vegetable oil, 20 ml of vinegar, 0.5 g of hot pepper and bay leaf. It is good to dilute the resulting mixture with an equal volume of ground roasted nuts - you will get one of the most delicious varieties of mustard.

Soft mustard

To prepare a softer mustard, mustard powder is brewed with a small amount of boiling water with thorough stirring to obtain a thick mixture. Then this mixture is poured with boiling water on top and left for a day. After this, the boiling water poured on top is drained, and the mixture is thoroughly mixed again, adding salt, sugar, vegetable oil and vinegar. For 250 g of powder you will need 10 g of salt, 75 g of sugar, 50 ml of vinegar, 75 ml of vegetable oil, 100 ml of boiling water.

English mustard

English mustard is prepared similarly to Russian, but when brewing, wheat flour and ground black pepper are added instead of butter. For 200 g of mustard powder take 50 g of wheat flour, 1.5 g of ground allspice, 100 g of sugar, 12 g of salt, 50 ml of vinegar and 125 ml of boiling water. You can use light wine (500 ml) instead of boiling water, and grind the sugar with lemon zest.

French mustard

To prepare French mustard, in addition to wine vinegar, salt and sugar, you will also need cinnamon, cloves and shallots stewed in vegetable oil. For 225 g of powder take 8 g of salt, 50 g of sugar, 75 ml of wine vinegar, 1 g of cinnamon and cloves, 100 g of shallots, 90 ml of boiling water.

European mustard

Here is another recipe for making European mustard. You will need: 60 ground mustard seeds, 1 tbsp. spoon of flour or starch, 3 tbsp. spoons of white wine vinegar, 1 tbsp. spoon of sugar, salt to taste.

Mix mustard and flour, stir in 1/4 cup of cold water and leave for 15 minutes. Then the remaining ingredients are added. Instead of water, you can use lemon juice, wine, cider, champagne, and as an additive - lemon zest, mint, tarragon, basil, pepper, horseradish.

And finally, two recipes for original mustard:

Mustard on applesauce

Required: 3 tbsp. spoons of mustard powder, 4 tbsp. spoons of applesauce, 2.5 tbsp. spoons of granulated sugar, 1 teaspoon of salt and 2 teaspoons of 2-3% vinegar, boiled with cloves, cinnamon, basil, star anise.

Puree made from Antonov apples (without skin and films) is mixed with mustard powder, sugar, ground, diluted with vinegar and salted. After three days, the mustard is ready for use.

Honey mustard

Required: 4 tbsp. spoons of mustard powder, 2 tbsp. spoons of water, 1 tbsp. spoon of vinegar, 1 tbsp. spoon of vegetable oil, 2 tbsp. spoons of honey. Mix mustard powder with water and vinegar. Add oil drop by drop and then honey.

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 of a meter height. 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.

Vendanny - Dec 15th, 2015

There are a great many varieties and types of mustard. It is for this reason that it is called the rainbow family. Let's try to briefly talk about the most famous and popular of them.

From the available variety, the so-called white mustard is distinguished, although in fact its color is rich yellow. It is practically not spicy, as they say - “you can eat it with a spoon.”

The next variety is Sarpet or brown mustard. It is the most used and widespread. You will most often find it on store shelves around the world. The taste of this mustard is more piquant and, unlike white mustard, much sharper and more aromatic.

And another variety of mustard - black. The shade of mustard itself is brownish-red. It is the most spicy, you need to eat it carefully. It is better not to load stomachs that are not accustomed to spicy food with this variety. Note that black mustard, or rather its cake, is an excellent fertilizer used in agriculture.

In cooking, mustard is used to make many different seasonings and sauces. The most “evil” or hottest is the so-called “Russian” mustard. But “American” and numerous European varieties are much softer and more delicate.

For housewives who love to tinker in the kitchen, many recipes for making homemade mustard have been created. By preparing it at home with your own hands, you can be sure of 100% benefits and the absence of harmful impurities. When saving mustard, you should remember that it is afraid of direct sunlight and it is better to store it in a dark glass jar and always in the cold. Dry mustard powder is stored in knitted bags.

Let us consider in detail the existing types of mustard and their historical past. What advantages do they have and how do they differ?

It is also called French or real mustard. This species is grown in the fields of France and Italy. French mustard seeds have a mild odor; they are used to make famous varieties of table mustard (Dijon mustard or Ravigot sauce), which occupy the bulk of mustard counters in all countries of the world.

- of Russian origin, it is also called “blue mustard”.

Russia, Kazakhstan, Ukraine, the Caucasus, even Siberia and the Far East are some of the main places of its cultivation. The plant is not particularly picky about the soil and its composition. Its taste properties are very close to black. It is most often found on sale in the form of flour and the lighter the shade, the better its quality.

Although it is called English, there are enough fields with this variety in Russia and Ukraine. Its lack of odor forces the use of additional spices when preparing seasonings and sauces. So, unlike previous varieties, its quality is much lower. It is cultivated mainly for the production of mustard oil.

It has been popular since the beginning of the 18th century. In Dijon (the capital of Burgundy), manufacturers competed fiercely in search of original, tasty seasonings: from “bitter tears” to the lightest, almost sweet. The current recipe for Dijon mustard was invented in 1850. The manufacturer, MaChé, maintains its own store in Dijon, where they continue to produce exotic-tasting seasonings. Dijon mustard has a strong taste and strong aroma, but a delicate, uniform texture.

Grainy mustard from Meaux - a town in France

What immediately makes you pay attention to her is her non-standard presentation. Today in its homeland, as in the old days, it is supplied in small ceramic jars with a cork lid and a red wax seal. This appearance gives it historical significance and uniqueness. In France, mustard was grown by monks, and it was they who made useful adjustments to the recipe. The years of creation of this mustard vary from several sources, and it is very difficult to say who is right. Just like in Dijon mustard, brown mustard seeds Brassica juncea are used here, but the preparation process itself has a significant difference. When shelling the seeds, the husks in Dijon mustard were discarded, and the husks were immediately used as an integral ingredient of the product. The seeds were soaked in alcohol with a strength of up to 13 degrees (usually vermouth), salted and seasoned with spices. Next, they were crushed and combined with the husk. This mustard has an excellent taste, softer, although quite spicy. Its extraordinary appearance attracts attention - the granular structure is highlighted. It goes well with a variety of dishes, but makes a special impression with fried meat.

Today, Canada is the main exporter of mustard seeds. It has a good market in central Europe, as mustard cultivation is very rare there.

Bavarian sweet mustard or “mustard for white sausage”

Germany is known to everyone as the birthplace of Bavarian sausages. And the famous Munich white veal sausage - weisswurst - has indeed captivated connoisseurs of meat and sausage delicacies. The absence of mustard here is simply unacceptable! Bavarian mustard adds a special piquancy to its taste. Therefore, in Germany, and not only in Germany, it is called “mustard for white sausage.”

This is an extraordinary, one might say, specific delicacy of the city of Cremona in Lombardy. Italians are gourmets and Italian cuisine is famous among many cuisines of the world. Their idea to invent a culinary masterpiece from fruits, enriching it with mustard, was a very pleasant surprise and delight. Looking through the “culinary” history of Ancient Rome, you pay attention to the peculiar taste “reigning” there, to the combination of incompatible ingredients, to the search for a balance between sour and sweet. Fruit mustard is a vivid example of this, although it arose for more “beggarly” reasons, when Italians, during a period of starvation, tried to preserve for a longer time everything that was given by nature. In those centuries, when sugar was practically inaccessible to an ordinary family and was considered a luxury, sweet fruits (apricot, pear, cherry) were processed with grape must. The fruit was removed from the syrup, and the sauce was seasoned with mustard and vinegar. Next, it was evaporated over the fire until it became a thick jam. The method of preparing fruit mustard has been slightly changed these days. The fruit is initially sugared and then bottled in a tangy syrup. This mustard goes well with meat dishes, but the wine aroma, combined with the moderate pungency of fruit mustard, fits perfectly with numerous varieties of Italian hard cheeses.

Sichuan mustard, Ya choy or Sichuan pickled vegetable- also used in Chinese cuisine. The varieties of Southeast Asia are very different from what we are used to. Salad species are grown here, in which both leaves and stems are allowed to be eaten. Despite its not so appetizing appearance, Szechuan mustard is one of the most delicious varieties. It is also known for its medicinal properties, especially its positive effect on appetite.

Fresh mustard stalks are pickled, covered with chili paste and marinated in a tall clay jug, up to 60 cm high. This jug is made using a special technique. It must be whole and vegetables can only be extracted by breaking it. Ya choy can be found commercially in Chinese stores or grocery stores. It is sold in the form of pods (slices), hermetically sealed. Before use, wash off excess chili. Szechuan mustard is a fairly salty product - this should be taken into account when adding to salads.

Chinese mustard (Brassica juncea)- This variety has wrinkled light brown stems and soft dark green leaves. In Cantonese it is called gay choi or gay slaw. Like Szechuan mustard, it does not have a very attractive appearance, but in cooking, the main thing is not to look, but to try. Chinese mustard has a harsh salty-sweet taste with a bitter aftertaste, reminiscent of salad mustard. Brassica juncea has two subspecies: sweet and salty. But despite the name “sweet”, they are both salty. It’s just that the second one, which is “salty”, is so saturated with salt that crystals are visually visible. For sale they are packaged in plastic packaging. Before use, be sure to rinse it to remove excess salt. Then, it is advised to steam for about 10 minutes, after cutting it thinly. Like all types of seasonings, Chinese mustard is very harmonious with pork or poultry.

When going shopping, everyone should first understand what they need to buy. When choosing a particular product, you need to carefully read the composition and expiration dates. So which mustard should you buy? Which mustard tastes better? Let's look not at manufacturers, but at two main production methods.

The first is mustard made from grains. It is considered more useful.

The second is made from mustard powder. It is more pungent, but the smell is not pleasing; most often it does not have a pleasant aroma. The problem with powder mustard is that manufacturers save a lot on it. When the grains are pressed, oil is extracted, which is in demand separately, and a powder is prepared from the rest of the cake, which has long been used as an important spice for keeping meat and other products fresh for a long time. To prepare mustard seasoning, cheaper oils (soybean or sunflower) are added to this powder. In modern production, unfortunately, you almost never find products without the addition of stabilizers, dyes, and mustard is no exception. Dyes in its composition cause particular concern. Therefore, buy varieties where turmeric gives the mustard a beautiful yellow color. It is worth paying attention to the vinegar it contains. It is better to buy one that uses apple or wine.