Black mustard seeds, 40 g

Black mustard seeds, 40 g

50.00

Country of origin:
India
Brief description:
Seeds of an annual herbaceous plant of the Cabbage family.
Burning to the taste. When fried, it gives dishes an interesting crispy texture, nutty aroma and taste.

The homeland of black mustard is considered to be the Middle East, the Mediterranean and the foothills of the Himalayas. For the first time, mustard is mentioned in documents written in Sanskrit. Mention of mustard seeds can be found in the New Testament.

Black mustard seeds and their use in cooking
When crushed, black mustard seeds are sharp, with an astringent taste and smell reminiscent of horseradish.
Roasted in oil or in a dry pan, black mustard seeds acquire a rich nutty aroma. With heating, the bitterness and burning sensation of the seeds disappear. Indians roast the seeds before consumption until they acquire a gray color and an interesting nutty flavor that cannot be compared with other spices.

Mustard seeds is used:
  • in the production of canned vegetables, meat, and fish
  • for flavoring cabbage dishes (white and red cabbage)
  • for meat soups, minced meat
  • for preparing different types of mixtures, spices – table mustard is made from black and white mustard, black mustard seeds give it a specific taste
  • Without black mustard, it is impossible to prepare mustard sauce “ravigot”
  • as an emulsifier when baking fish and meat, which allows you to create an aromatic crispy crust that preserves the juice inside the dish, preventing it from escaping
  • ground black mustard seeds are added to boiled rice and steamed vegetables to give a nutty aroma and spicy-spicy taste
    to obtain exquisite mustard sauces, ready-made French mustard is mixed with garlic, parsley, grated cheese, mayonnaise, lemon juice or honey.
The use of black mustard in Ayurveda and traditional medicine

Energy: warms, PV + K
Increases pitta and vata dosha while reducing kapha dosha.

Warning: do not abuse in case of inflammation of the lungs, tuberculosis and kidney diseases, in case of increased acidity of gastric juice, stomach and duodenal ulcer and acute gastroenterocolitis.

Mustard has a positive effect on the digestive and respiratory systems

It has a tonic, expectorant and pain-relieving effect

It is recommended for accumulation of mucus in the bronchi and lungs, cough, liquid, purulent, chronic external ulcers, poor digestion

Consumption of black mustard relieves asthmatic symptoms and regulates high blood pressure

Fights insomnia, hormonal imbalance during menopause, alleviates headache attacks

It is also recommended to use mustard for the prevention of joint diseases

It is used both externally and internally in the form of seeds or powder. Mustard increases blood flow to the skin when applied externally.

Mustard oil contains several times more vitamins D and E than sunflower oil.

Black mustard is a well-known honey plant that surpasses other plants in its productivity. About 260 kg of honey can be collected from 1 hectare planted with black mustard.

Properties/Characteristics

Energy value of the product: Proteins: 37.1 g Fats: 11.1 g Carbohydrates: 5.9 g
Chemical composition:
Allyl mustard oil
Allyl cyanide.
Mustard essential oil
Erucic, palmitic, lingoceric and linolenic acids.
Vitamins B, B16, B6, PP, C, A, D, E, B5, beta-carotene.
Selenium, magnesium, zinc, copper, iron, calcium, potassium, nickel, manganese, sodium.

Weight0.100 g
Weight

40 г

Properties/Characteristics

Gluten free

Using

In cooking, Ayurveda

Storage conditions

2 years from the moment of collection in a dry, cool room with a relative humidity of no more than 35%

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