Mustard Seeds

Ingredients:

    Mustard Seeds

Mustards seeds are a popular addition to dishes such as vegetables, beans, pastries,  pickles and various non-vegetarian cooking as well.

Mustard seeds serve as an essential component for most of the Indian dishes. It gives out a pungent smell that develops with the addition of water. The larger yellow variety, known as white mustard are much less pungent.  Mustard seeds are nearly globular in shape about 2.5mm in diameter, finely pitted, odorless when whole, and pungent-tasting. On the brown mustard plant, each pod  contains up to 20 seeds, and 8 of those  are white mustard seeds.

Usage: All over the world, mustard is used for its appetizing flavor and preservative value and the seeds are used largely for tempering food. It is also used in medicines. Its basal leaves are eaten raw and used in salads or cooked like spinach. Leaves and stems are also added to soups and stews.

Mustard is available in the form of seeds, powders, oil, and a myriad of prepared mustards. Mustard oil made from mustard seeds is used to pickle foods. Raw food can be cooked in this flavored oil or it can be poured over some dishes just before serving. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip. As a medicinal plant, mustard has traditionally been considered as a digestive irritant and stimulant.