Mustard Seeds (Rai), Its benefits and Storing of Mustard

Mustard Seeds (Rai)

<-- 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.

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. Spices lose their potency due to heat, light, and air.

• In many disshes mustard paste and mustard sauce may be used.