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

<-- 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. Powdered mustard is usually made from white mustard seed and is often called mustard flour.

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 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 as it is great for the skin because it generates warmth.

Because mustard seeds are rich in many nutrients, they are beneficial for health.

1. Mustards selenium content make them high anti-inflammatory.
2. High magnesium content in mustard seeds help people with asthma, high blood pressure and in certain symptoms of rheumatoid arthritis.
3. Mustard seeds give relief from migraine.
4. Mustard is also said to be good for increasing metabolism. They are excellent for digestion.
5. Mustard seeds help to improve appetite. Mix a few black mustard seeds with milk and drink it 15 minutes before meal.
6. They can help menopausal women having trouble in sleeping.

Mustard seeds are rich in selenium, magnesium, zinc, calcium, iron, omega 3 fatty acids, protein and dietary fiber.

>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.

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