Mustard Seeds comes in 3 different colours. These consist of yellow mustard, white mustard and black mustard seeds. Each of these different coloured mustard seeds come from three different mustard plants.
Yellow mustard, which we are all familiar with, is great tasting and has a milder flavour which is actually made from the white seeds. The black and yellow seeds both have a longer lasting flavour which has more intenseness about it.
Mustard is really versatile and goes well with a variety of foods including poultry, assorted meats and seafood. It can be used with either hot or cold dishes. It’s fantastic cooking with each type of mustard seed as they all give a different flavour.
Cancer prevention- There are several medical benefits from mustard, one of these according to studies is its ability to prevent cancer due to the glucosinolates and mirosinase compounds which are able to inhibit cancer cells.
Anti-inflammatory- These seeds have high anti-inflammatory properties due to the high presence of selenium.
Pain relief- Because of the rich source of magnesium it helps to relieve the severity of rheumatiod arthritis, asthma attacks and lowering of blood pressure.
Vitamins- C, A, E, K, Thiamin, Riboflavin, Niacin, Pantothenic acid, Pyridoxine, Folate.
Minerals- Selenium, Phosphorus, Iron, Manganese, Copper, Magnesium, Valine, Calcium, Zinc.
Cooking with mustard is an exciting thing to do because you can use them with a wide choice of meats, seafood and poultry and you can try each different type of mustard with any of these foods.
Another fabulous thing to do with these seeds is to use them when making pickles. Adding this spice really gives a good flavour with a lovely, yet subtle heat, to the pickles.
When cooking with these seeds the first thing to do is to cook the seeds off in a pan, or a wok, with the heat up high and the oil hot. Once they start to cook you will hear them popping. This is when you need to start adding the other ingredients. Take a look at my recipe for a great idea how to make some great food.
1/2 cup of yellow and brown mustard seeds
1/2 cup of apple cider vinegar
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon water
In a container or small bowl mix the seeds together with the vinegar, seal or cover and leave for 24 hours.
Once 24 hours have passed remove the mustard mixture and put into a blender, I like to pulse blend and only a few times to keep the whole grain consistency and you don't want to have a paste.
Then add the olive oil, sea salt and the water abd again pulse only a few times to mix together only.
Remove to a sealed container and refrigerate.