53 Magnificent Mustard Facts You Probably Didn't Know Before

Mustard, Brassica juncea, is a bright yellow flowering plant in the family Brassicaceae.

This plant is native to northeast Europe and Asia. Its seeds are commonly used for grinding into prepared mustards, or they can be pressed to make mustard oil used in cooking, salad dressing, and sauces.

The history of mustard dates back to ancient times, although there are more references to mustard in medieval times. Romans are known for making many different recipes with this sauce, which is beneficial for human consumption. It became one of Europe's most traded spices in the middle ages because it was so widely used by apothecaries and alchemists.

The Cultivation Of Mustard

Ground mustard seed plants are cultivated primarily for their seeds, used as spices. Although the entire plant tastes somewhat like cabbage, raw or cooked, it can be eaten. This crop is grown annually and becomes a two-year crop to do better in cool climates after being planted in early spring or late summer.

The seeds of various species of mustard are used as a spice, and the seed is also pressed to obtain the oil.

The seeds are usually planted in early spring to late summer (in southern England, February or March is common), but they can be planted all year round if enough heat and light exist.

Germination should occur within three days under favorable conditions and optimal soil temperature while germinating is around 68°F (20°C).

When germinating in the dark, temperatures of 59-64.4°F (15-18°C) are preferred.

The highest amount of germination occurs at 77°F (25°C), but the emergence rate decreases rapidly above 86°F (30°C).

Some individuals have seeds that cannot germinate when the soil temperature approaches 77°F (25°C). This is called 'insensitive' or 'late germinating.' These varieties are often tricky to grow in the United Kingdom.

In the United Kingdom, Dijon mustard is well grown in fields and used as a spice in foods and lemon juice.

Uses Of Mustard

Mustard is used as condiments, additions to salads, and sauces. Yellow mustard, ground mustard, and Dijon mustard are also some of the main ingredients of many types of pickles and food items.

Mustard flowers can be used to decorate salads or other dishes. These flowers are edible too and are used in food items.

Mustard sauce is liked by many in different sandwiches.

Some varieties have wonderfully ornamental pale yellow flowers, which can be added to green salads for extra color and flavor, particularly in winter months when there is not much fresh produce available. Be sure you know what type you are harvesting if you plan on eating it, though.

Seed pods (often called 'pods') can be eaten like snow peas or sugar snaps, but these should only be picked once they have dried out so that they snap easily between your fingers.

However, they contain bitter saponins, which must be leached out before being safely eaten, so it is best to leave them on the plant until most of the pods have dried and are easy to break off individual seed pods.

Mustard plants are also used in many types of traditional medicines because of their antimicrobial properties.

Saponin extracts from seeds have been shown to lower blood pressure and act as diuretics as they display anti-inflammatory activity.

However, these uses are still under investigation. So it should not be used in place of standard medical treatments for any health problems.

After consuming raw mustard greens, your joints begin to ache less than usual. This is due to the anti-inflammatory properties of these greens.

Mustard oils and seed powders are used in soaps, perfumes, and leather preservatives.

Health Benefits Of Mustard

Mustard plants have been cultivated for their seeds and leaves since ancient times. The tiny round seeds of this plant have a sharp, pungent taste that stimulates the tissues and helps indigestion.

It helps in constipation.

It helps in bad breathe. It also prevents the formation of cavities due to its antibacterial properties.

It helps in healing throat irritation. During viral fevers, mustard leaves are very effective.

It is believed that mustard helps in the cleansing of the blood. Taking fresh green mustard leaves with jaggery regularly in the morning will give good results within a few days. It purifies the blood and cleanses your stomach.

It enhances the shine and growth of hairs. Apply mustard oil to your hair regularly to strengthen roots, prevent graying and split ends. It also makes hair shiny and lustrous.

It helps to smoothen and soften the skin. It is believed that applying a freshly prepared mustard paste made by grinding mustard seeds, mixing one spoon of rosewater in this paste helps.

It helps in recovering from minor cuts and wounds.

Mustard oil has many benefits. It is beneficial in reducing muscle pain, stiffness, inflammation, swelling, and many more.

Mustard seeds are a rich source of dietary fiber, calcium, and antioxidants. They have antioxidant properties due to their high content of sulfur compounds, such as sulforaphane and glucosinolates.

They help in the process of digestion. Soaked mustard seeds make an excellent addition to salads, fish dishes, and legumes due to the alkalizing effect on the body's pH balance.

Types Of Mustard

There are various types of mustard plants. Some common ones are Brassica juncea of Himalayan origin, Sinapis alba of Mediterranean origin, Brassica nigra of North America origin, and Brassica hirta.

The seeds from these plants are called black mustard seeds, white mustard seeds, brown mustard seeds, and Indian mustard seeds, which are also of Himalayan origin.

Creole mustard is also famous, along with Dijon mustard or French mustard in European countries.

The first two names refer to the color of the skin or seed coat, while the latter refers to the place where they are grown.

Mustard is a finely divided powder prepared from crushed seeds of several species belonging to the genus 'Sinapis' in the family Brassicaceae (Cruciferae).

Black mustard seeds are probably the most widely used ones in Indian cooking.

It is known as Rai or Sarson in Hindi. Many varieties of black mustard exist but for general cooking purposes. Only the brownish-black variety is chosen and sold by grocers.

A significant cause of cancer is over-consumption of oils and fats, which we know contribute to obesity and weight gain.

Brown-black mustard has a high oil content ranging from 42-48%, which makes up for the lackluster flavor compared to white mustard.

It can be consumed roasted after pan-frying lightly on low heat so as not to burn the delicate skin, resulting in an acrid taste.

Brown-black mustard is known to be eaten in the form of a condiment with meat, cheese, and salad dressing.

White mustard seeds are small and round, resembling tiny pearls.

They have a very high oil content released when they are ground into powder or crushed into flakes.

White mustard has a sharp, spicy flavor with an acrid bite.

It is often used as table condiment mixed with vinegar and added to prepared mustards such as Dijon mustard or French mustard, and English varieties where it needs to be boiled for proper dispersion. It is preferred over black mustard in some European cuisines.

A fantastic sweet variety of white mustard seeds is Sinapis alba, also known as yellow mustard, commonly used to make American-style mustards.

Brown mustard seeds are small, angular, and kidney-shaped with a thin skin that splits readily into halves.

They have a milder flavor than black mustard seeds, but they are still pungent with an acrid bite.

Brown mustard seeds are often used in pickling or mixed with other spices to prepare table condiments such as English and Dijon-style mustard or French mustard.

It is reported that a small amount of this gives 100% of the daily value needed for selenium intake per US guidelines.

The nutritional content of brown mustard seeds includes very high selenium and erucic acid levels.

Indian black mustard seeds are tiny, brownish-black with slightly wrinkled skin.

They have a highly intense flavor that mellows on heating.

These are used to make the hot condiment known as 'horseradish sauce.'

Indian black mustard is sometimes referred to as white mustard because of its milder strength than brown-black mustard.

These seeds can be ground into an intensely flavored powder or mixed into water. Then it is left to ferment into the popular spicy sauce called 'vinegar,' the traditional accompaniment of freedom fighters during India's freedom struggle of 1857.

Indian black mustard is also used as a food flavoring, particularly in pickles and prepared mustards.

FAQs

Why is mustard so important?

The mustard plant is known as 'Sarson' in Hindi, 'Shorshe' in Bengali, and 'Sarson' in Urdu. The plant has edible leaves, flowers, and seeds. Mustard seeds are used in preparing condiments used in foods.

What is mustard used for?

The whole mustard plant extract is used to treat respiratory disorders, throat infections, and joint pains. Yellow mustard is used in different food recipes as a spice.

What is mustard made of?

The main ingredient in traditional whole-grain mustard is brown or yellow mustard seeds. The seeds are soaked in water, ground into a paste, and mixed with vinegar, salt, and spices such as turmeric, garlic, or ginger.

Are mustard and turmeric the same?

No, turmeric is a root spice and is the main ingredient in most Indian curry recipes. Mustard is an oilseed crop whose leaves can be used for cooking or salads.

Is mustard actually yellow?

Yes, mustard is yellow in color. Mustard is also available in brown, black, and white.

How do you eat mustard?

Mustard can be eaten in salads and mixed with oil, as a spice in different food recipes, in milk, and made into a mustard paste.