Mustard: how to take advantage of the healthy properties of its seeds in the kitchen

Mustard is a spice with a long culinary tradition. It has been cultivated throughout the Eurasian continent since prehistoric times and it is known that it was part of the menus of ancient Egyptians, Greeks and Romans.

Precisely its name comes from Latin mostum ardensor burning must, in reference to its spicy flavor and its preparation with must. Its use became widespread in medieval times, thanks to its easy cultivation already his ability to preserve food.

Mustard is an annual plantof almost a meter and with yellow flowers.

there are three varieties: black mustard (brassica nigra)with dark or reddish seeds, rounded and pronounced flavor; the white mustard (sinapis alba)yellow-seeded, softer; and brown mustard (Brassica juncea)of oriental origin, which is used in dishes of Indian and Japanese cuisine.

Its most characteristic elements and the cause of its spicy flavor, are sinalbina or sinagrin, depending on the white or black variety. These are compounds rich in sulfur with protective action against degenerative diseases and cancer.

Are Similar to those found in other plants of the botanical family of cruciferous, such as cabbages and radishes.

How to take advantage of mustard in the kitchen

include some mustard sprouts in salads it’s a simple way to add flavor.Mustard is related to watercressand has a similar but more concentrated flavor. Simply moisten the seeds for a few days so that they sprout. In the kitchen English varieties are usually used, which are milder and they are presented as a powder with different proportions of ground black and white mustard, sometimes with flour and spices or with aromatic herbs. Every cook dissolves them in vinegar, must, wine or water to make their recipes. They are ideal for mixing with other sauces such as mayonnaise, bechamel or vinaigrette because they provide elements that help bind them.They are included in vegetable dishesespecially from its own family, such as cabbage, cauliflower, Brussels sprouts… It is also a good ingredient to make fermented cabbage and pickles as well as in recipes with eggs, cheese or fish.In some areas of America the leaf is eaten of boiled or raw mustard if it is tender. This “mustard greenIt provides a strong, spicy and bitter flavor.In India and Bangladesh, it is cooked with the oil of its oilseeds.

Mustard: nutritional properties

Mustard seeds contain 10% protein and 35% fat rich in essential fatty acids linoleic and linolenic

When used in sauce, this proportion is diluted, but it continues to be interesting, in the same way that its rich contribution of iron, iodine, calcium, fluorine and magnesium.

Despite this, this nutritional content is insignificant because it is taken as seasoning In small quantities.

Prized for its strong, pungent, and spicy flavor, mustard stimulates the taste buds and whets the appetite.

Curiously, mustard seeds do not sting when dry, because their enzymes are only activated when they come into contact with a liquideither water, must or liquor.

In this way, its glycosides are broken down and its volatile substances with such a characteristic flavor are spread. Used besides vinegar, because acetic acid stabilizes the process and flavor of the mustard stays longer.

mustard sauces

In the market you can enjoy a wide range of mustards and with many nuances depending on its preparation, since there are infinite varieties and recipes.

The most recognized are the French sauce preparationswhich for centuries have been made by crushing the grains and making a cream with must or wine and vinegar, salt, spices and aromatic herbs.

The most popular, Dijon’shas the particularity that it is always done with stone-ground and husked black mustard, dissolved in vinegar and immature grape must (the agraz)which gives it an unmistakable acid touch.

That of Meaux, called “a l’ancienne”is prepared with partially ground beans and keeping their shell; that of beaujolaiswith came of this denomination and blueberries; and of Bordeaux is softer because it is made with the white varietywith its shell, sugar and tarragon.

There are also them with fennel, with honey, with champagne and the red one, which is made with chillies. All of them are suitable to take to the table.

German mustards are similar, but richer in herbs and spices. Among them stands out the dusseldorf, made with the black variety, with an intense flavor; and of Bavaria, softerwith white seeds, honey and fine herbs.

Besides, american sauceswith a milder flavor and yellow color, are made only with white mustard.

Mustard vinaigrette on salad

Ingredients for 4 people):

400 g fresh chives2 large red cabbage leaves2 white celery stalks2 salad tomatoes2 tablespoons of cane sugar

For the vinaigrette sauce:

6 tablespoons olive oil 2 tablespoons apple cider vinegar 2 teaspoons mustard 1 chopped hard-boiled egg chopped chervil sea salt

Preparation (15′ + 10′ cooking):

While you boil plenty of salted water, cut the spring onions into half moons, the tomatoes into slices, and the celery and cabbage into long, thin strips. Cook the onion for about two minutes in the boiling water. Then brown it in a pan with oil and sugar to caramelize it, let it cool and mix with the celery.Prepare the vinaigrette by mixing oil, salt, vinegar and mustard, beating until you get a creamy sauce, to which you add the egg and chervil chopped. Assemble the dish placing the tomato as the base and on top of it the onion, celery and cabbage. Dress the salad with the vinaigrette.

Nutritional information:

Calories: 159 Carbohydrates: 10 g Protein: 3 g Fat: 11 g Cholesterol: 52 mg