Description of English mustard. How is it different from other species? Caloric content and chemical composition of the product. What harm can be caused by excessive use? Recipes with white mustard. Also, English mustard takes part in tissue respiration, supports intercellular and nitrogen metabolism, and promotes lactation in nursing mothers.
The components of white mustard inhibit the growth of bacteria and microscopic fungi. They contribute to the secretory activity of the gastrointestinal tract.
Contraindications and harm of white mustard
It is important to note that too much white mustard can irritate the lining of the esophagus. Abscesses and pain during meals may occur.
White mustard can also cause harm in the following cases:
- Increased acidity of the stomach - there is a strong burning sensation in the Adam's apple, sour belching, a feeling of heaviness in the stomach and a violation of the stool.
- Individual intolerance to the components - red itchy spots may appear on the body, the head begins to spin, the temperature rises, the mucous membranes swell, as a result of which breathing becomes difficult.
- Duodenal or stomach ulcer - the components provoke a deterioration in appetite, rapid weight loss, increased gas formation and sweating, an increased heart rate.
- Drinking before bed - plant components are capable of provoking insomnia. The person has an anxiety disorder.
- Nephritis - the patient experiences general weakness, dry mouth, constant thirst, allergic rashes and fever appear. There is pain in the kidney area.
- Colitis - there is a feeling of heaviness in the abdomen, there are false urges to defecate, flatulence, migraine, nausea, often accompanied by vomiting, impurities in the stool and problems with the gallbladder.
- Tuberculosis - the components of the plant can cause depressive conditions, severe sweating at night, fatigue and painful cough.
You should not use white mustard if you do not know if it will cause an allergic reaction. It is best to consult a gastroenterologist before adding spice to your diet.
How is white mustard used in cooking?
Unlike French and yellow mustard, English mustard has a more delicate flavor and almost imperceptible aroma.
English mustard oil is obtained by pressing. It is stored for a long time, has a high smoke point and does not go rancid. It is used for baking, preserving and pickling.
By combining the fat-free powder with the table mustard powder, a mixture is obtained to fix the aroma of food. The product has emulsifying properties and during heat treatment of meat serves as a protective coating, so that the juice is retained inside.
Mustard is in harmony with meat and vegetable dishes, it goes well with sandwiches, sandwiches, pizzas and salads. It is also combined with fermented milk products. Its seeds can be used both ground and whole. Honey, cinnamon, garlic, cloves, vegetable oils, allspice and coriander will help emphasize their aroma.
White mustard powder can be added to hot dishes (soups, borscht), in which it will reveal an incredible palette of taste. They are substituted for fatty condiments such as mayonnaise and ketchup.
The famous yellow American mustard is made with white mustard seeds, turmeric root, sugar and vinegar (sometimes substituted with wine).
White mustard recipes
A pinch of English mustard powder can add spicy pungency and light aroma to whet your appetite.
The following are popular recipes with white mustard:
- Traditional borsch … Cut 1 large carrot, medium onion and 3 potatoes into small cubes. Chop 460 grams of pork into small pieces. Chop 200 grams of cabbage and chop 200 grams of beets into strips. Chop the herbs. Heat an oiled skillet and fry the onions until golden brown. Put the pieces of meat in a boiling pot and cook for about 15 minutes. Then add potatoes and carrots. Cook for a few minutes. Add sugar, salt and white mustard as you like. Add beets, a few drops of lemon juice and a pinch of sugar to the skillet. Fry and toss in a saucepan. Then add the cabbage and chopped greens. The dish is cooked for about 15 minutes. At the end, throw a bay leaf, 2 tablespoons of tomato paste and a few cloves of garlic. Let the borscht brew for another 20 minutes, and you can pour it into plates. It goes well with sour cream.
- Corn porridge … 200 grams of corn grits are thoroughly washed in a colander. Then it is added to 600 ml of water, salted and put on medium heat. Bring to a boil and stir regularly with a wooden spoon. Next, add 100 grams of pumpkin puree, a pinch of white mustard and 5 grams of sage. Cook for about 20 more minutes, until the porridge begins to come off the sides of the container. Then add 100 grams of Parmesan and 50 grams of butter, mix thoroughly and serve hot.
- Barley porridge … 1, 5 cups of pearl barley are soaked overnight. Peel and grate 1 carrot and onion. In a cauldron, melt the butter and fry the grated vegetables, adding a pinch of salt, English mustard and black pepper. Then add cereal, 600 ml of water and cook over low heat for about 25-30 minutes. Put the stewed meat on a preheated and oiled frying pan, warm it up and add to the pearl barley porridge. Mix all the ingredients thoroughly and let the dish brew. Sprinkle with chopped herbs before serving.
- Lentil porridge … Large carrots, 100 grams of onions, 2 cloves of garlic and a celery stalk are washed, peeled and cut into small cubes. The ingredients are placed in a thick-bottomed saucepan, 60 ml of sunflower oil are added and the onions are fried until soft. Then add 300 grams of green lentils, 3 grams of ground coriander, a pinch of salt and white mustard to the vegetables. Pour all 400 ml of filtered water. The ingredients are boiled for about 15 minutes, pour in 100 ml of tomato juice and continue to cook for another 12 minutes, remembering to stir. Decorate the finished porridge with chopped dill.
- Barley porridge … 200 grams of barley is thoroughly washed, pour 400 ml of water and put on medium heat. Add salt, sugar, a tablespoon of ghee and white mustard powder at your discretion. Bring everything to a boil, make the fire small and cook for another 15-20 minutes. After that, the porridge is allowed to brew for another half hour and served on the table.
- Barbecue Marinade … The calculation is made for 2 kg of pork. A liter of low-fat kefir is combined with black and red pepper, coriander, ginger, caraway seeds, dried herbs, a pinch of white mustard and salt. Add four onions, cut into rings. The meat is poured with marinade, shaken, covered with cling film and placed in a cool place for 4 hours.
- Vegetable salad … Finely chop 3 tomatoes, 2 cucumbers and 100 grams of cabbage. Then make a dressing. 50 ml of lemon juice is combined with a pinch of salt, black pepper, oregano, thyme, basil, onion, garlic and 100 ml of olive oil. The mixture is thoroughly beaten and poured into the vegetables.
- Salad with olives and ham … Bell peppers, 2 tomatoes and 150 grams of pitted olives are washed with water and dried with a napkin. Cut everything into thin strips. 400 grams of ham, cut into cubes. 150 grams of Ostrower cheese is passed through a grater. Then the sauce is made.200 grams of low-calorie mayonnaise is combined with 1/3 teaspoon of white mustard powder. Then all components are thoroughly mixed, sprinkled with herbs and served on the table.
White mustard is popular in English, Irish, French, Indian and Japanese cuisine. There are many recipes for traditional dishes that include this spice.
Interesting facts about English mustard
English mustard is a honey plant. One hectare of crops can yield about 50 kg of honey. Pollen and nectar are collected from the flowers. Fresh honey has a light yellow tint, while candied honey becomes creamy. It is not suitable for wintering bees as it crystallizes quickly.
In the 18th century, Tewkesbury, a city in Gloucestershire, was the center of white mustard production. Mustard balls were produced there, which had to be mixed with fruit vinegar or apple juice before being added to food.
Young leaves of white mustard are often fed to livestock. They contain a ton of nutrients.
Gardeners claim that the plant grows very quickly. Literally on the 4th day, you can see the sprouts breaking through.
The first mention of mustard seeds can be found in ancient Sanskrit manuscripts, which were written about 5 thousand years ago.
The modern mustard paste was invented by the Romans.
In the northern part of India, the plant is grown as a horticultural crop and for landscaping.
In Russia, white mustard is sown to fertilize the soil and saturate it with nitrogen. In this case, a system of root canals is created, in which microbes and worms conduct their vital activity.
The healing properties of white mustard were noted in their writings by the famous physicians Galen and Hippocrates. They talked about the fact that the plant has antitussive and expectorant properties, promotes rapid digestion of food and strengthens the immune system. There are many ways to use the plant in traditional medicine of different peoples. It is used for toothache, fever, chronic rheumatism, glandular inflammation, hemorrhoids and jaundice. Mustard plasters from white mustard have proven themselves best.
Watch the video about mustard:
This article examined the features of white mustard. It is important to note that dried grains are stored in sealed containers for about 2-3 years. In the absence of special contraindications, an adult can consume no more than 1/4 teaspoon per day.
