The mustard seed was the symbol of fertility for the ancient Indians and has been used by Greeks, Chinese, Indians and africans since ancient times.
Mustard seeds are used whole, crushed, ground or as flower seeds.
The smaller and darker the seeds, the more intensive and hot the flavour is. Black mustard is oblong and is the smallest in size. It has a sharp flavour along with a nutty aftertaste.
The whole seed itself has no flavour, but can provide a pungent taste after chewing for some time.
Mustard goes well with cold meats, sausages, grilled steaks, poultry, fish, herbs, wine, garlic, sauerkraut and fruits. Ground yellow mustard acts as a physical emulsifier and stabilizes mayonnaise and salad dressings. It is also used as a flavour enhancer and a water binder in processed meats.
Whole yellow mustard seeds are used in pickled condiments, not only for flavour but also for their preservative function.
Therapeutic uses: In ancient times, the Greeks used mustard for scorpion and snake bites. Mustard plasters were used to simulate blood circulation and to warm up cold feet, to relax stiff muscles and to treat arthritis, and rheumatism.
Mustard also stimulates also the flow of salivary and gastric juices and promotes appetite. It has been used as a laxative, as a remedy for asthma, and to induce vomiting or relieve coughs.
It is available by 100g, 500g and 1kg