The Fresh Food Club
print Print this page

Mustard Seed

In season all year

Food Description:

Mustard is an annual herb which has been used since the earliest recorded history.
There are three types of mustard seed; black, brown and yellow. Black mustard is almost identical to brown mustard and one is commonly substituted for the other. Yellow mustard (Brassica alba) is a larger seed and generally has less heat. It is however the traditional "condiment" mustard (think hot English). Mustards become hotter when they come into contact with water and over time. When used as whole or crushed seeds in cooking, the flavour impact is greater than the heat. Mustard is regarded as a hot spice when used in blends.
Information Source: Herbies Spices

General Information:

Category: Seed
To Buy: Buy whole seeds or powdered. Buy from a specialised spice shop or a store with high turnover of spices.
To Store: Store in airtight containers in a cool place.
Tips and Tricks: Make your own condiment mustard when you need to use it by buying yellow mustard powder. It is purer and without any other additives. Just add water or milk. Dry-roast brown mustard seeds and add to curries and Indian dishes just before serving.

Nutrition (1 Cup):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High

Cooking:

Cooking Tips: Dry roast and grind to allow the flavours to come out. Mix with a variety of other spices to create wonderful spicy dishes - perfect for winter casseroles.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.