Mustard comes in various forms; but the three of them – black, yellow and white or brown varieties are widely used. While black mustard seeds are popular in India, yellow or brown varieties are widely used in United States and other countries where sea food is widely consumed. The small, round seeds are used either as whole or in grounded form. With sharp, pungent and earthy flavor, mustard seeds or powder can add an exotic flavor to the food preparations be it curries, meat dishes, sausages and more
Mustard seeds are packed with fiber, minerals, omega-3 acids and other valuable nutrients essential for human body. Hence, whole mustard seeds in India are usually used in curries to add a healthy touch along with flavor the food
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Moisture content | 10% max |
Admixture with other types | 10% max |
Unripe, Shriveled or immature | 1% max |
Damaged & weevil | 1% max |
Small atrophied seeds | 6% max |
Nutrients | Calories 66 kcal Total Carbohydrates - 5 g Fiber 3.3 grams |
---|---|
Minerals | Calcium Iron Magnesium Cobalamin |
Vitamins | Vitamin A Vitamin C Vitamin D Vitamin B-6 |
Protein | 0.13 g |
Fats | 0.27 g |
Mustard has many culinary uses. Whole white mustard seed is said to be used in pickling spice and in spice mixtures for cooking meats and other seafood.
Mustard also has health and medicinal benefits. It is said to help to cure the common cold, painful joints and muscles, Arthritis so on and so forth.
The mustard seed is also ground with other spices to prepare various curry powders and pastes.
Mustard is also said to be useful for aching feet and lower back pain.