Common Names: White mustard
Parts Used: Seeds
Collection: Seed pods are harvested in the late summer
Chemical Constituents: Sinalbin, sinapine, sinapic acid, fixed oil, protein, muciligeetc
Actions: Diuretic, emetic, irritant, rubefacient
Traditional uses: Cholesterol issues, chronic obstructive pulmonary disease, diabetes, type 2, heart disease, insulin resistance, cancer, benign prostatic hypertrophy, brain health
Profile: Mustard seeds have no flavor, taste or aroma as a whole seed. In order for the seed to have any taste of smell the seed coat must be broken. When the seed coat is broken and cold water added to the powdered seed an enzyme called myrosinase becomes active. It is this enzyme and process that is responsible for creating the taste we associate with mustard.
Herbs & Spices to pair with: Allspice, black cumin, cardamom, chilies, cinnamon, clove, coriander, cumin, fennel, ginger, turmeric
In the Kitchen: Pre-made mustards come in a variety of styles everything from stone ground to bright yellow creamy mustard which can be added to sauces, marinades and dressings. However you can also try:
adding whole seeds to marinades
fry seeds until they pop and then sprinkle over broccoli, cabbage, or brussels sprouts. * Mustard is part of the cruciferous family, the same family these veggies come from.
Combine ground mustard seeds, paprika, and oregano to make a rub for red meat
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