Not everyone knows that in addition to enriching the flavoring bouquet of culinary dishes, mustard has a lot of useful properties that have a positive effect on the human body.
The beneficial properties of mustard
Mustard seeds, from which mustard is made, contain potassium, zinc, magnesium, iron, calcium, sodium. The seasoning contains enzymes, mucus, glycosides, dietary fiber. Mustard also contains many vitamins – B, E D, A, and the latter remains in it for more than six months. The fat component is erucic, linolenic, oleic, linoleic, peanutic acids. The glycosides sinalbin and sinigrin, which are found in mustard, help in the treatment of coughs and bronchitis.
The main beneficial properties of mustard are antimicrobial, anti-fungal, and anti-inflammatory effects. Most of the microbes in the stomach are “afraid” of mustard. It also has antioxidant, laxative, and enveloping effects.
Mustard stimulates blood circulation in the brain, enhances intelligence, and improves memory. It increases appetite, enhances the secretion of gastric juice, breaks down fats and improves the digestion of protein foods, activates metabolism. Thanks to this, it can be eaten by people on diets.
Mustard is worth eating during colds. It helps with coughs and laryngitis and is widely used as a warming and irritating agent that increases blood circulation in the body.
I make plasters from mustard, which are used in the treatment of bronchitis, rheumatism, and neuralgia. Mustard powder is also used to wash the oily scalp and strengthen hair. Mustard is widely used to treat skin conditions. And this seasoning is also considered an aphrodisiac, capable of kindling an “inner fire”.
A little about contraindications
Due to the scalding property, mustard should be consumed in moderation, otherwise, it can be harmful in large quantities: burn the mucous membrane of the digestive system, cause skin irritation.
With hypertension, cardiovascular diseases, kidney disease, tuberculosis, peptic ulcer, gastritis with high acidity, and individual intolerance, mustard should not be eaten.
It is also worth remembering that large portions of mustard can cause shortness of breath, loss of consciousness, and bradycardia.
Three types of mustard are used as raw materials for the preparation of the seasoning.
- Black mustard, from the seeds of which Dijon mustard is prepared.
- White mustard is also called “English mustard”.
- Sarepta mustard, which is also called “Russian mustard”.
There are a lot of mustard recipes – the composition and ratio of ingredients change, sometimes other spices are added to mustard.
The famous Dijon mustard is made from black seeds. It is considered the most popular in Europe. The technology of its production was established back in the XIV century in France. Dijon seasoning differs in that instead of vinegar, sour juice of unripe grapes is put in it. This makes the mustard lighter and more tender. More than 20 types of Dijon mustard are currently produced in France.
English mustard is known to many as “white mustard”. It is prepared according to an old recipe. It contains mustard powder from lightly crushed seeds, mixed with apple juice, cider, or vinegar to form a paste.
It is considered the strongest and hottest seasoning made from mustard powder with the addition of vinegar. It is prepared according to traditional technology but may differ in taste, aroma, and pungency due to additional spices.
American seasoning is made from white seeds with a lot of sugar. It is considered the most liquid.
Bavarian mustard is made from coarse grains. It is sweeter because it has caramel syrup added to it. It is cooked quickly enough, so it is rather bland.
As you guessed, honey mustard is made with the addition of honey, due to which the seasoning takes on a sweetish taste. And gardal (Don mustard) is prepared with the addition of pickled cucumber brine.
Mustard in cooking
Mustard has been used since ancient times to preserve the freshness of food, especially meat. Many housewives add mustard powder when canning.
In dishes, mustard is put in ground form, in seeds, or in the form of a sauce. It goes well with cinnamon, allspice, cloves, nutmeg, garlic, tarragon, capers, and onions.
When cooked, mustard creates a protective layer on veal, poultry, and fish, thereby preserving the meat juice. It also gives food a pleasant aroma and a golden crust.
Mustard powder is used as an additional ingredient in the preparation of mayonnaise. There are many different marinade recipes that contain mustard powder and whole seeds.
For mustard to retain its taste and aroma for a long time, store it in glass jars in a dark place.
Secrets of making mustard at home
Making mustard at home is very simple. The main thing is to observe proportions, hold time, use water at the right temperature.
Secret number 1: ratio with water. To prepare the seasoning, pour the mustard powder with water in a ratio of 1: 4. For 1 spoonful of the mixture, you will need 4 tablespoons of liquid.
Secret number 2: the right water temperature. Perhaps this is the most important secret of mustard. Boiled water with a temperature of 58 degrees should be added to the mustard powder. If you pour boiling water over it, then the taste of the seasoning turns out to be too bitter and not very pleasant. If you pour cold water, then it will be too light and sweetish.
Secret number 3: add cold water and stand. After you dilute the mixture with hot water to the desired thickness, then you need to pour some cold water into it (about 15-20 milliliters). Then you need to close everything with a lid and leave it to infuse for 14-15 hours.
Secret number 4: additional ingredients. Vinegar, vegetable (olive) oil, salt, sugar are used as traditional ingredients for the preparation of mustard. But if you wish, you can add the combined spices: black allspice, cinnamon, cloves, tarragon, pieces of fruit. After the mixture has stood overnight, drain the liquid and add the necessary ingredients, mix everything well.
Recipe for 1 serving:
- The most useful mustard is in grains since powdered mustard is made from oil cake, which significantly reduces its healing properties.
- Mustard seeds should be ground in a mill, or in a coffee grinder into a powder. In order to separate the powder from the husk, I advise you to first sift it through a sieve.
- Pour the same amount of boiling water onto a tablespoon of powder (up to 30 gr.) And stir until the consistency of the dough. After, pour in another spoonful of boiling water. Mix everything again. So the mustard will come out homogeneous and without lumps.
- Now you can add half a teaspoon of salt (preferably sea salt, ground in a mill) and a teaspoon of unrefined vegetable oil (for example, walnuts) into the mustard.
- Add 1 teaspoon honey and top off with freshly squeezed lemon juice (a quarter of a lemon) instead of the traditional vinegar.
- Rub everything well again. Your mustard is ready. If desired, it is permissible to experiment with spices, such as star anise.
- If the consistency of mustard seems too liquid to you, place it in a glass container and close the lid tightly – after a few hours, it will thicken.
Add it a little bit to different dishes and create an incredible palette of flavors right on your plate.