MUSTARD powder

Mustard powder (Sinapis alba,nigra), Mustard
Other Names: Mustard flour, white or yellow and black mustard

It is the ground mustard seed. In fact, the term mustard is incorrect since it means mustard flour processed with must. It is usually mixed with a little turmeric before making the famous mustard sauce.

Basic Properties: appetizing, digestive stimulant, blood circulation stimulant, antibiotic, diaphoretic

Therapeutic use: Mustard poultice treats bruises and relieves rheumatic pain.
In case of vertigo, a mustard foot bath is recommended.

Culinary use: It has an aroma that is initially sweet and then spicy. The whole seeds are used with pickles, pickles, fish marinades and even as a seasoning for cold cuts.
We use mustard powder alone to marinate meat or as a base to make the famous mustard.
Black mustard seeds are spicier than yellow ones.

BASIC MUSTARD RECIPE

Materials:

300 g Mustard seeds/Mustard flour
200 ml apple cider vinegar or white vinegar
250ml water
60 ml olive oil
100 g honey
300 g flour
6 g salt
-turmeric or saffron
optional: any other spices you want

Procedure:

1. Soak the mustard seeds in vinegar overnight
2. In a mixer, mix the seeds, the rest of the vinegar if not all of it has been absorbed, and the water. Slowly add the oil, honey, and salt, and finally the flour and turmeric or saffron, which gives the mustard its yellow color.
3. Put it in a container and cover it with oil before putting it in the refrigerator.

Tips:
This mustard keeps well if it is well covered with oil and the lid is closed.
It would be best to wait 2-3 days before consuming it. It gets better with time!