Mustard Seed

Introduction

Mustard seeds are approximately spherical in form, coarsely pitted, odorless when whole, and strong in flavour. White mustard seeds have a light yellow color and a diameter of roughly 2.5 mm. Brown mustard seeds are similar in size but a deeper yellow color. Both varieties of seeds have comparable constituents: 30 to 40% vegetable oil, a little lower amount of protein, and a powerful enzyme called myrosin. The seeds have no odour when dried or crushed into flour. When the seed is chewed or the flour is combined with water, a chemical reaction between two mustard ingredients, an enzyme and a glucoside, creates an oil that is not present in the seed. This activity produces the volatile oil of mustard, which has a harsh, unpleasant odour and an acidic taste in brown mustard. In white mustard, the outcome is sinalbin mustard oil, a non-volatile oil with minimal odour but a warming feeling on the tongue. Mustard is marketed in three forms as a condiment: as seeds, as a dry powder that is freshly combined with water for each serving to acquire the maximum scent and flavour, and as a paste with additional spices or herbs, vinegar or wine, and starch or flour to tone down the harshness.  White and brown mustard have distinct flavours that are utilized in various condiments: the spicy brown is used in French-style paste mustards, whereas the white is used in softer American- or German-style pastes, and both are used in English mustard products. Mustard is a popular condiment for a variety of dishes, notably cold meats, sausages, and salad dressings. It is also used to make mayonnaise, sauces, and pickles. Mustard plasters were once used in medicine to cure chest colds and other diseases due to its anti-irritant effects.

Nutritional Info

Serving size= 1teaspoon

Table 1.1.

A 20-gram portion of mustard seeds contains:

Health benefits

1. Cancer Therapy:
   The presence of substances in mustard seeds such as glucosinolates and mirosinase is known to employ photochemical to suppress the development of cancer cells. This is unquestionably a significant mustard seed health advantage
2. Rheumatoid Arthritis:
   Mustard seeds can help persons suffering from rheumatoid arthritis. Its selenium and magnesium content aids in the alleviation of this condition.
3. Migraine Treatment
   Migraine incidence is also reduced due to the magnesium concentration of mustard seed. A small amount of mustard added to your fish might increase the omega-3 level.
4. Congestion of the respiratory system:
   Mustard seeds, or mustard in general, are known to ease respiratory congestion
5. Disease Prevention:
   Several nutrients in mustard seeds help to keep illnesses at bay.
6. Dietary Fibre:
   Mustard seeds are high in dietary fibers, which aid in digestion. They improve bowel motions, which improves the body's general metabolism. The fibre content is typically extremely easily soluble, making it useful for usage
7. Cancer Preventive Measures:
   The selenium concentration of mustard seeds offers the body with high resistance against cancer cell development. It has been shown to delay the growth of cancer cells and to serve as an anti-oxidant
8. Menopausal and Blood Pressure Relief:
   A variety of elements included in mustard seeds, including as copper, iron, magnesium, and selenium, aid in the treatment of high blood pressure and menopausal symptoms .
9. Asthma:
   Mustard seeds are also recognized to help asthma sufferers. Its mineral content, which includes copper, magnesium, iron, and selenium, is responsible for preventing asthma attacks.

Uses

Yellow mustard seeds are widely included in ready-to-eat dishes, which are normally sold in containers or squeeze bottles and are intended to be consumed with sandwiches or as dips. Brown mustard seeds tend to be hotter than yellow mustard seeds. They are used to add spice and flavour to cooked Asian meals. In many Indian dishes, mustard seeds (together with other spices and condiments) are cooked in clarified butter or oil before being added as the dish's final flavour (called tempering). Mustard greens can also be sautéed with garlic before being added to soups. Mustard paste, manufactured from seeds, is one of the most popular condiments loved around the world and is used as a dip alongside other meals.