<-- Picture of Mustard Seeds
Mustard is a spice with a strong flavor. Black mustard seed has the strongest flavor than the brown one.
Three species of mustard are:
White Mustard is a round hard seed, beige or straw colored. Whole white mustard seed is used in pickling spice and in spice mixtures for cooking meats and seafood.
Black Mustard is a round hard seed, varying in color from dark brown to black, smaller and much more pungent than the white.
Brown Mustard is similar in size to the black variety and vary in co lour from light to dark brown. It is more pungent than the white, less than the black. The brown seed is pounded with other spices in the preparation of curry powders and pastes.
Whole seeds are included in most pickling spices. Mustard seeds can also be toasted whole and used in some dishes. Powdered mustard is usually made from white mustard seed and is often called mustard flour. Powdered mustard is also used for flavoring barbecue sauces, baked beans, many meat dishes, salad dressings and many vegetable curries. Some of the most favored uses are: honey mustard dressing, mustard sauce, honey mustard sauce, garlic mustard, honey mustard dressing, mustard potato salad, etc. Mustard oil is very popular in some parts of India for cooking and body massage.
Mustard is also said to be good for increasing metabolism.
Nutritional Values of Mustard seeds
| Nutrition of Mustard Seeds | |
Parameters | Value per 100g |
| Moisture Protein Fat Minerals Fibre Carbohydrates Energy Calcium Phosphorus Iron | 8.500 gm 20.000 gm 39.700 gm 4.200 gm 1.800 gm 23.800 gm 541.000 K cal 490.000 mg 700.000 mg 7.900 mg |
| Vitamins | |
| Carotene Thiamine Riboflavin Niacin Choline | 162.000 µg 0.650 mg 0.260 mg 4.000 mg 211.000 mg |
| Minerals & Trace Elements | |
| Copper Manganese Molybdenum Zinc Chromium | 0.830 mg 2.560 mg 0.089 mg 4.800 mg 0.063 mg |
>Source: National Institute of Nutrition, ICMR, Hyderabad, India
Tips for Storing & using Spices & Herbs
Buy and store mustard in whole form, if possible. Grind or powder them in a grinder or mortar & pestle just prior to using because they rapidly lose their freshness and flavour once ground.
Spices should be stored in airtight containers in a cool dark place.
In many dishes mustard paste and mustard sauce may be used.
