BlogchatterA2Zchallenge2023

 

Mighty is the Tiny Mustard Seed. 

Both, the leaves and seeds of the Mustard plant are edible. While the leaves make a great leafy vegetable, rich in vitamins, antioxidants, and minerals, the mustard seeds are nutritive in their own right. The Mustard plant belongs to the Brassicaceae family together with cabbage cauliflower and other crucifers. The leaves of the plant are long and bristly and the plant bears small yellow flowers with 4 petals.

The word mustard comes from the Middle English 'mustard meaning condiment which comes from the old French word Mostarda.

 

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There are 40 different species of mustard plants but the ones used commercially are Black, Brown, White/yellow varieties.

§  Used as a spice since ancient times. It is said to be native to Europe, Siberia and China and was grown by the Greeks in the 5^th century BCE and by the Romans in the 4^th century BCE.

§  The mustard seed is mentioned in the Bible and symbolizes faith in the New Testament. Symbolizes faith in the New Testament.

§  Hippocrates made use of mustard seeds in medicines and poultices.

§  Mustard seeds are globular in shape and pungent to taste.

§  Mustard is cultivated as an oil seed crop and a vegetable. It is cultivated as a Rabbi crop in north India and in the Rainy season in South India.

How does mustard benefit you?

§  Mustard seeds contain antioxidants and other beneficial plant compounds that help your health.

§  Mustard seeds are a great source of Glucosinolates, a group of Sulphur containing compounds found in cruciferous vegetables. They also contain ample quantities of magnesium and selenium which help in various health conditions.

§  . Mustard seeds are highly anti-bacterial and anti-microbial. Hence villagers across India may crush and mix them with carrier oil and use them to heal wounds.

 

On Your Plate:

·       Sarson ka saag and Makai ki roti is a dish familiar to Indians especially popular in North India.

·       You would find them in an Indian Tadka and in pickles. 

A homemade sauce :

Ingredients

• 1/4 cup black mustard seeds
• 1/4 cup yellow mustard seeds
• 1/4 tsp ground Sri Lankan rolled cinnamon powder
• 1/4 tsp turmeric powder
• 1/2 tbsp raw honey
• Salt as per taste
• 1/4 cup apple cider vinegar (as required to cover and soak the mustard seeds)
• Water, for required consistency, while grinding

Method

1. Place the yellow and black mustard seeds in a bowl.
2. Add the apple cider vinegar to reach half an inch above the mustard seed mixture.
3. Cover it well and set it aside for 48 hours.
4. Once done, grind it into a fine paste.
5. Add the cinnamon powder, turmeric powder, and honey next. Mix well.
6. Add water as per the required consistency (~1/4 cup).
7. Cover and store at room temperature for two days before using.
8. This wait time is crucial because it allows the mustard to thicken.
9. The freshly made mustard sauce may have a harsh and bitter taste. But this bitterness mellows as the mustard ages.
10. Transfer this now to an airtight jar and store it in the refrigerator.

Recipe from Luke Coutinho’s blog. 

This post is part of the Blogchatter A2Z 2023challenge.