Healthy Food Database
Mustard Seed
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
Category: Seed
In Season:
all year
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 & 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.
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.
Nutrition per 1 Cup:
Salicylates:
Extremely High
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.
Natures Best Belfield
Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday
8am - 6pm
Sunday
8am - 5pm
Proud members of
