Mustard seeds are from the mustard plant and one of the most popular spices in the world today. There are three principal types of mustard plants used in producing mustard seeds: black, white, and brown. Black mustard seeds have the strongest taste while white mustard seeds are actually yellow, the mildest, and the ones used to make American yellow mustard. Brown mustard seeds (actually a dark yellow color) have a strong acrid taste and used to make Dijon mustard. Mustard seeds are sold either whole or as a ground powder.
Throughout the centuries, people have incorporated mustard seeds medicinally as well as for culinary enhancements. Romans invented a paste from the ground seeds leading to our modern-day mustard condiment. Mustard seeds are mentioned in the New Testament regarding faith and the kingdom of Heaven (Matthew 13 and 17).
Mustard seeds are an excellent source of selenium, omega-3 fatty acids, manganese as well as a good source of phosphorus, magnesium, copper, vitamin B1, fiber, and sodium. Mustard stimulates the appetite by increasing salivation, and aiding with digestion, laxative, antiseptic, and stimulating circulation. Mustard neutralizes toxins, helps ward off upset stomachs, but too much can cause irritation. Mustard plasters as well aid in decongesting lungs and clearing sinuses.
Here’s to your health because mustard isn’t just for hot dogs anymore.
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