Calorie content and composition of the product. What is the uniqueness and benefits of mustard oil. Does he have any contraindications? Delicious and original dishes. And these are only the main characteristics of the health-improving effect of taking the product. The list can be continued almost endlessly.
Contraindications and harm of mustard oil
However, despite such a list of useful qualities, there is evidence of the dangers of mustard oil. As a rule, they refer rather not to the product itself, but to its derivative, resulting from improper storage - not in the refrigerator, in a plastic container, not hermetically sealed, for more than 2 years. In this case, the product becomes a real poison for the cores and ulcers. In the first case, a pathological change in the heart muscle, the development of atherosclerosis and thrombosis is possible. In the second, a violation of the synthesis of enzymes, an exacerbation of a chronic condition, up to internal bleeding.
But there are groups of people who can be harmed by the use of a product that is quite suitable for food. Consider in the table which groups are these and which systems are negatively affected by oil:
| Category | Harm |
| Allergy sufferers | The immune system |
| Children | Liver |
| Old men | The cardiovascular system |
| Pregnant | Gastrointestinal organs |
Once again, we draw your attention to the need to reasonably approach the issue of the amount of mustard oil consumption. Since this is a very high-calorie product, in excess it will harm even the healthiest person.
Features of the manufacture of mustard oil
Mustard oil is very actively used in cooking. However, not everyone knows about the peculiarities of the manufacture of this product. But its benefits for our body directly depend on this.
There are several varieties of mustard from which butter is made. This oil differs, first of all, in the presence of erucic acid. In small doses it is good for the body, in large doses it is a pure poison. So, the content of this component per 1 liter of oil should not exceed 2%. And any self-respecting manufacturing company will certainly put this information on its label. If you do not find a mention of erucic acid, discard the product, it is suitable for technical, not culinary purposes.
Also important is the way in which the oil is extracted - pressing or extraction. The first method is used in the food industry, the second - in the manufacture of perfumery, soap making, for technical purposes.
It is worth noting that properly made mustard seed oil should not have sediment, it should have a uniform color and a pleasant smell. Like all other oils, it is preferable to store it in a glass container. And after opening, subject to long-term storage - only in a hermetically sealed glass container.
Mustard Oil Recipes
For gastronomic purposes, the product is most actively used for frying, dressing salads and baking bakery products.
Especially tasty mustard oil sets off the following dishes:
- Lazy cabbage soup … This recipe will really appeal to those housewives who do not like to spend a lot of time in the kitchen, but do not mind to please their home with delicious and interesting first courses. Cut 500 g cabbage and 1 celery into strips, 300 g potatoes, small parsley root and 2 medium onions into cubes, grate 1 large carrot on a coarse grater. Pour 2 liters of vegetables of any broth (vegetable, meat, fish - whichever you prefer) and cook them over medium heat until tender. Then add 2 tablespoons of flour gradually. Drain the liquid, grind the ingredients with an immersion blender and return the liquid to the back. Season with 1 tablespoon of mustard oil. Serve with croutons.
- Shrimp salad … Any greens are the basis of this salad. We'll take the Iceberg salad, but you can add whatever you like - watercress, basil, oregano, cilantro, etc. Take 2 large sweet tomatoes - Bull's Heart or Pink Giant. Remove the cuttings, cut into slices. Boil 200 g of shrimp, drain and dry. Tear 100 g of lettuce into large pieces, cut 100 g of large red grapes in half. Put in a deep salad bowl the leaves, tomatoes on them, then grapes and shrimp on top. Separately, mix 100 grams of natural low-fat yogurt with 2 tablespoons of mustard oil, a pinch of salt and pepper. Pour the dressing over the salad.
- Pepper appetizer … Take 150 g of canned peppers. Canned red pikiyo peppers work best. Pass 1 clove of garlic through a press, finely chop a small bunch of parsley, mix the aromatic herbs with garlic and 100 g of soft goat cheese, fill the peppers with it with a teaspoon. Place on a baking sheet lined with parchment so that the peppers do not touch each other, sprinkle with salt, ground pepper and mustard oil to keep each pepper well moistened. Preheat the oven to 200 ° C, send the appetizer to bake for 7-10 minutes, serve chilled.
- Eggplant croutons … Take a few slices of brown bread. Dry in mustard oil in a skillet. Then add a little more oil to the same frying pan and fry the peeled eggplants cut into slices. On a coarse grater, grate 100 g of hard or processed cheese, squeeze a clove of garlic to it and season with mayonnaise. Spread the cheese mass on the croutons, put the eggplant on top. Serve warm or chilled. The main thing is to eat quickly so that the croutons are not damp.
- Dorado fillet … Take 200 g of fillet of dorado, salt, pepper, brush with mustard oil and bake in the oven until tender under the grill at a temperature of 250 ° C. Finely chop 50 g tomatoes, half a red onion, half an onion, 10 olives. Add 1 tablespoon corn kernels, 1 teaspoon mustard oil, salt and pepper. Place the baked fish on a plate, garnish with vegetable salsa next to it. For freshness, add a sprig of any greenery.
- Fragrant bird … Wash a large chicken carcass inside and outside, dry well. Take 3 tablespoons of mustard oil, finely chop a bunch of cilantro, add a pinch of salt, pepper and 50 ml of orange juice. Grate the chicken well with half of the mixture. Leave in the refrigerator for an hour. Take out the carcass, rub with the remaining marinade, stuff with slices of oranges and apples, sew up the chicken or stab with toothpicks. Bake in an oven preheated to 220 ° C at the rate of one hour per 1 kg of bird weight.
- Mustard bread … There are a lot of recipes for this dish, we invite you to get acquainted with the classic homemade mustard bread. To prepare it, take 15 g of fresh pressed yeast, break it, add 1 tablespoon of salt and 1 tablespoon of sugar, add 50 ml of warm water, rub well, combining the ingredients. Let stand for 10-15 minutes, then add 400 ml of warm water and add two tablespoons of mustard oil. Send 2 tablespoons of mustard to the dough. It is mustard, not mustard powder. Choose the pungency to taste. Then add 50 ml of milk, mix everything well and slowly add 600 g of sifted premium wheat flour. Knead the dough thoroughly. To do this, you may need even before a glass of flour. Place the dough in a container greased with mustard oil and let it come up. This will take about an hour and a half. Transfer the dough to a baking container, let it rise again, bake in the oven at 180 ° C for 40 minutes. Please note that when baking, the dough will fit at least twice, so choose the appropriate form. When the bread is ready, brush the crust with water and cover with a towel. Remove after 5-7 minutes and cool on a wire rack. Serve completely cold, hot mustard bread is very bad for the stomach and intestines.
Interesting facts about mustard oil
The first written evidence of mustard oil in Russia was published in 1781. Then it was about medical characteristics: with oil, Andrei Bolotov in his work strongly recommended rubbing joints, as well as limbs in case of convulsions.
However, back in 1765, Catherine II issued a decree on the founding of the village of Sarepta on the territory of the present Volgograd region. German settlers arrived to explore the steppes. A special variety of mustard was cultivated here, which was ground into powder and made into oil from its seeds. It favorably differed in taste from products from other plant varieties.
In 1810, a mustard factory was opened in the village, and the mustard variety was named "Sarepta mustard". It is cultivated with this name even now. True, in Europe it is often called "Russian mustard". According to culinary experts all over the world, it is the best variety used in gastronomy.
Watch the video about mustard oil:
And if the whole world admires the taste of our product, then it's a sin not to try it in our kitchens. Moreover, you no longer have to look for wonderful recipes with mustard oil, we have already met in detail with them. Oh yes to the kitchen!
