Mustard

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Mustard. There are about 40 varieties, but the most famous: yellow mustard, black mustard, sarepta mustard.
Mustard blooms in June - July. The fruits ripen in August. The oil gives the mustard a specific smell and a burning taste due to the substance glyoside sinigrin. Yellow mustard is cultivated in most cases because of the oil contained in the seeds and as a spice. The main places for industrial sowing are Western Europe, the middle lane of Russia and India. White mustard seeds have a more delicate and piquant taste in comparison with black and sarepta mustard.
A significant amount of seeds is used in the food industry for the production of various types of mixtures, spices and spices for preserving vegetables and mushrooms. But the largest number of them is used to make mustard. In the dairy industry, white mustard seeds are added to the curd mass.
Mustard seed is used in whole or in ground form for preserving vegetables, mushrooms, for preparing dishes from vegetables (white and red cabbage, for example), meat soups, minced meat, etc. Salads and herring, hot fish and meat dishes are seasoned with seeds. Mustard powder is used for cooking beef and pork meat, various game, cold and hot gravy. Mustard is a good emulsifier, as it serves as a protective coating for the heat treatment of poultry, veal and fish. At the same time, mustard not only prevents the flow of meat juice, but also aromatizes it. In the United States, a dry mixture of crushed black and white mustard seeds is prepared. With antibacterial properties, mustard seeds are used as a means to preserve perishable foods. Yellow mustard oil is very persistent and does not go rancid for a long time during storage. It is appreciated in bakery, especially in the manufacture of pastry. To prepare the best varieties of canned food, use mustard oil instead of Provence.
After extracting the oil from the seeds, the remaining cake is ground and the resulting powder is used to prepare table mustard, various seasonings and sauces, it is added to mayonnaise. As a spicy seasoning for meat and fish dishes, it stimulates appetite, enhances the secretion of gastric juice, increases the digestibility of food and thereby contributes to the normalization of digestion. Under the influence of yellow mustard, fatty and protein foods are processed faster in the stomach and are digested well in the intestines. In older people, mustard significantly improves metabolism, relieves constipation. Neutralize pathogenic flora in the gastrointestinal tract.
Scientific medicine:
The list of groups and specific names of diseases in which the use of yellow mustard in scientific medicine is allowed:
1. Respiratory system diseases - chronic bronchitis, acute respiratory diseases, pneumonia.
2. Collagenoses - rheumatism.
3. Joint diseases - arthritis (polyarthritis) gouty.
4. Diseases of the digestive system - constipation.
5. Infectious diseases - fever.
6. Diseases of the ear, nose and throat - runny nose.
7. Neuropsychiatric diseases - nervous excitement, sciatic nerve neuritis, hysteria.
8. Dermal - freckles.
9. The most common properties in herbal medicine are emetic, which improves appetite, improves digestion, and tones. In folk medicine, yellow mustard is used as an antidote. According to the recipes of traditional medicine, ingestion of seeds or mustard powder in pure form or diluted with milk helps with poisoning by any poisons.

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