Any cook will have a jar of mustard on hand. With its help it is easy to make the dish more spicy and aromatic. Spicy seasoning You can buy it at the grocery store or make it yourself. I will tell you how to make mustard from powder at home.

The recipes I will share are very simple. You will need some grains and make a powder out of them. You can get by with store-bought powder, but I prefer to make it myself.

Mustard prepared according to the classic recipe turns out to be quite thick. If you like it more liquid version, slightly increase the amount of water. By adding your favorite spices and herbs you will make spicy mustard.

Powdered mustard - a classic recipe

Ingredients:

• Mustard powder – 3 tbsp. spoons.
• Boiling water – 100 ml.
• Lemon juice – 2 tbsp. spoons.
• Sugar – 1 tbsp. spoon.
• Salt – 0.5 tbsp. spoons.

Preparation:

1. Pour mustard powder into a small bowl, add sugar and salt, mix everything. Pour dry mixture boiling water and mix well.
2. Pour vegetable oil and add lemon juice, and after mixing thoroughly, cover the dish with a lid and leave for several hours to allow the seasoning to infuse.
3. Move mustard to glass jar, close tightly and refrigerate.

Now you know classic recipe How to make mustard from powder at home. The seasoning perfectly improves the taste of meat. I note that for preparation use only fresh powder. Mustard made from expired raw materials will not turn out thick when brewed.

How to prepare Russian mustard

People learned to make mustard a long time ago, and to this day many recipes for preparing this wonderful seasoning have been invented. I'll tell you how to make Russian mustard. Will master home technology even a novice cook, because it is extremely simple.

Having made a wonderful seasoning, surprise your family and guests by serving it to the table along with baked rabbit or other meat treat.

Ingredients:

• Mustard powder – 280 g.
• Vinegar – 200 ml.
• Vegetable oil – 100 ml.
• Sugar – 125 g.
• Water – 350 ml.
• Bay leaf.

Preparation:

1. First of all, prepare several small jars with lids. Wash them thoroughly and dry them. Then prepare the marinade.
2. Pour 175 milliliters of water into a saucepan, season with spices and bring to a boil. Cool the broth after boiling for five minutes, strain and mix with vinegar.
3. In another bowl, boil the remaining water and add carefully sifted mustard powder. Mix everything well. The mass must be homogeneous.
4. Pour boiling water into the bowl to cover the mustard mass by a few centimeters. After the water has cooled, place the dishes in the refrigerator. After twelve hours, drain the water and add oil to the mustard.
5. All that remains is to combine the mixture with sugar and marinade.
6. After thorough mixing, pour into jars and close with lids.
7. In a day homemade mustard ready to eat.

Video recipe

Russian mustard goes well with meat dishes; they use it to prepare excellent gas station or flavorful sauce. In general, I shared the recipe, so you no longer have to buy the product in the store, and this is the first step to saving money.

How to make mustard with grains

Continuing the topic of the article, consider a recipe for mustard with grains - an excellent seasoning for meat dishes. Some chefs use mustard with grains to prepare regular and New Year's salads.

The taste of this mustard is very delicate. It can be safely consumed even by people for whom spicy food is contraindicated. Sit back and study carefully step-by-step technology cooking at home.

Ingredients:

• Mustard powder – 50 g.
• Mustard seeds – 50 g.
• Lemon juice – 4 tbsp. spoons.
• Vegetable oil – 4 tbsp. spoons.
• Sugar – 2 tbsp. spoons.
• Cucumber pickle, salt, cloves, nutmeg and pepper.

Preparation:

1. Pour mustard powder into a deep bowl and pour in a little boiling water. To stir thoroughly. It should work out plastic mass. You can add a little water if the mixture is too thick.
2. Smooth the mustard mixture thoroughly and pour boiling water on top. The liquid should cover the masses by two fingers. When the water has cooled, drain it.
3. Add lemon juice, salt, seeds, pepper, butter and sugar to the mixture. After mixing, place into small jars, compact and close with lids.
4. After 24 hours, add a little cucumber pickle and spices to each jar. I use cloves and nutmeg. That's all!

There are dozens of recipes for mustard with grains, but I like the cooking technology that I just shared. I hope you will like it too.

Mustard in brine - 2 recipes

For many gourmets, mustard is a favorite seasoning. They eat it with soups, meat dishes and salads, or simply spread it on bread. Grocery stores offer mustard in finished form in a wide range. But if you want to feel the true taste homemade seasoning, cook yourself. However, the finished product will not include harmful additives and dyes, which is good for health.

There are hundreds of ways to prepare mustard. I will look at making mustard using cucumber and cabbage brine.

Cucumber pickle

Ingredients:

• Cucumber pickle – 200 ml.
• Mustard powder – 1 cup.
• Vegetable oil – 1 tbsp. spoon.
• Vinegar, sugar and spices.

Preparation:

1. Pour mustard powder into a deep container, add brine and mix everything.
2. Add vinegar, oil and sugar to the resulting mixture. Mix well. You should get a homogeneous mass.
3. Place the mustard in a tightly sealed jar and leave in a warm place until the morning. In the morning, add spices to the jar. I use cloves, ginger, pepper and cinnamon.

Cabbage pickle

Ingredients:

• Cabbage brine – 180 ml.
• Mustard powder – 2 tbsp. spoons
• Vegetable oil – 1 tbsp. spoon.

Preparation:

1. Pour mustard powder into a jar, pour cabbage brine, stir, close the lid and leave overnight. In the morning, add vegetable oil to the jar and mix again.
2. To make the mustard truly aromatic, warm the brine a little before mixing. Alternatively, you can add a little apple cider vinegar, which will help the seasoning retain its flavor longer.

Video recipe

You learned how to make mustard with brine. You can refuse store-bought seasoning and eat only natural product, made with your own hands.

Cooking mustard with honey

Mustard – universal product. It is used for making croutons and sandwiches, marinating meat and many other purposes. Despite its simplicity, it is irreplaceable on the table. Thanks to the recipe with honey, prepare a delicious, tangy and sweet seasoning characterized by a honey flavor.

To get good mustard, use seeds, not powder. Pass them through a coffee grinder, sift them, then use them to brew seasoning. The result is a sweet and sour mustard, the taste of which is both delicate and spicy.

Ingredients:

• Mustard seeds – 70 g.
• Water – 50 ml.
• Lemon juice – 1 tbsp. spoon.
• Honey – 5 ml.
• Sunflower oil – 20 ml.
• Salt.

Preparation:

1. First of all, let's make mustard powder. Pass the mustard seeds through a coffee grinder and sift. It should be about fifty grams quality powder. Add a little salt to it and mix.
2. Pour boiling water into the dry mixture and grind thoroughly. If the mixture turns out very thick, add a little boiling water.
3. Add honey, lemon juice, vegetable oil to the mustard pulp and mix.
4. All that remains is to transfer it to a tightly closed container and leave for five days to ripen. Afterwards you can serve it or use it for culinary purposes.

I hope the recipe will take its rightful place in your cookbook. The seasoning prepared in this way goes well with sausages, baked meats and other treats.

How to make fruit mustard

Let's take a closer look at the technology for preparing fruit mustard, which ideally complements the taste of meat dishes, such as oven-baked lamb, and goes well with cheeses.

Surely you guessed that it is based on fruits. I use grapes, pears or apples. Some chefs manage to make wonderful fruit mustard even from lemons.

Ingredients:

• Sweet apple – 1 pc.
• Dry mustard – 1 tbsp. spoon.
• Vegetable oil – 1 tbsp. spoon.
• Vinegar – 2 spoons.
• Sugar - teaspoon.
• Lemon juice - teaspoon.
• Salt and cinnamon.

Preparation:

1. Bake the apple in the oven, first wrapping it in foil. At a temperature of 170 degrees, fifteen minutes is enough.
2. Peel, remove seeds and pass the apple through a sieve. Combine the apple mixture with other ingredients except vinegar and mix until smooth.
3. Pour vinegar into the mixture in a stream and stir. Taste it right away. If the seasoning is too sour, you can add a little sugar.
4. After purchasing fruit mustard delicate taste, put into jars and keep in the refrigerator for two days. Stir several times a day.

Ready fruit mustard It turns out with a sweetish aftertaste, but not strong. You can freely treat even children to this culinary miracle.

Video cooking

Mustard is a spicy-aromatic plant about fifty centimeters high. There are many varieties, but in our region the most common varieties are black, brown and white.

Useful information, benefits and harms of mustard

It is difficult to say when people first began to use mustard in cooking. It is known that the first mentions of seeds were found in ancient manuscripts that are more than five thousand years old. According to historical data, mustard seeds were widely used in cooking by ancient Greek chefs. The mustard paste we eat today was invented by the ancient Romans.

Today it is difficult to imagine a table without mustard. This spicy, mushy condiment is the perfect complement to meat, fish and vegetable dishes. It is widely used for making sandwiches, snacks, kebabs and even pizza.

Beneficial features

Mustard seeds contain a lot of fatty and essential oils. Grains are the raw materials from which they are pressed edible oil. Cake or mustard powder used for the production of mustard plasters, antirheumatic plasters and classic food seasoning.

Mustard perfectly stimulates appetite, increases saliva production, speeds up food digestion, and has anti-inflammatory and laxative properties.

Consuming small amounts will neutralize toxins and help relieve indigestion. Excessive use seasonings may cause irritation to the lining of the human esophagus.

According to scientists, mustard is a spice that heals the body. It improves digestion and speeds up the absorption of fatty foods. As a result, even a decent portion of tasty pork will not cause heaviness in the stomach.

Many doctors recommend mustard to older people, as the spice stimulates digestion and improves metabolism. Every person struggling with rheumatism, indigestion, hypertension or cardiovascular diseases simply must eat the seasoning.

Mustard is a very popular seasoning for many dishes: meat, fish, various salads. It would seem that it can always be purchased at any grocery store, where it is presented in a wide assortment. But homemade mustard is a unique creation that you can always add your own twist to. And this seasoning is quite simple to make.

Classic mustard powder

In fact, there are a huge variety of mustard recipes. Each country, and even each region, has its own recipes with certain ingredients. But the basic, classic recipe, very easy to prepare, should be known to every housewife. Such mustard may turn out even cheaper than store-bought (or more expensive, depending on the prices of the products used), but the fact that it will be tastier and more natural is a fact.

If you want to prepare mustard for some kind of feast, start a couple of days before serving: this way the seasoning will have time to brew well and reach the desired maturity.

To prepare mustard you will need inexpensive products, which are always at hand

Take these ingredients:

• mustard powder;
• hot water;
• vegetable oil;
• sugar;
• vinegar.

Mustard powder must be of high quality, fine and crumbly, with a characteristic mustard color. Pay attention to the date of manufacture: the fresher the powder, the more aromatic and vigorous the seasoning will be.

1. Pour 1 tablespoon of powder into a cup. Add 1 tablespoon of boiling water, mix thoroughly until smooth. Do not try to specifically inhale the aroma at this time: mustard releases caustic essential oils.
2. Add 1 more spoon of boiling water to the mashed pulp, mix thoroughly again. Double steaming removes bitterness from the powder and prevents lumps from forming.
3. After this, the product must be infused for 10–15 minutes. During this time, excess essential oils will evaporate. To stop the evaporation process, add 1 teaspoon of 9% vinegar to the mustard.
4. To soften the taste of the seasoning, you can add a teaspoon of sugar and vegetable oil. In this recipe, you can replace vinegar with lemon juice, and sugar with honey.

You may have noticed that this recipe is for... small amount product. The point is that homemade fresh mustard Doesn't last long. It should be placed in a jar with a tight-fitting lid and stored in the refrigerator for about 10 days. But if you are planning a big celebration with a rich table, just recalculate the ratio of ingredients.

Unusual Recipes: Don't Be Afraid to Experiment

We will give you several mustard recipes with non-standard ingredients. Surely you like to try something new and unusual. One of these recipes will surely become the highlight and secret of your kitchen.

During cooking, the mustard mass should not be beaten, but gently rubbed with a spoon.

First of all, pay attention to a few tips on how to slightly change the taste of classic mustard:

• add a little buckwheat honey to the mustard to make the taste richer;
• to make the mustard taste spicy, you can add just a little dry wine, grated cloves and cinnamon;
• if you want to keep the mustard longer and prevent it from drying out, dilute it without big amount milk;
• will help diversify the taste of the usual classic mustard a small amount of ginger or nutmeg.

Note! To keep mustard made from mustard powder with your own hands fresh and moist for as long as possible, place a slice of lemon on top of it.

In the recipes that we offer you, pay attention to what kind of mustard is used in preparation. It can be not only classic, but also white or black.

Table mustard

To prepare you will need:

• 500 g black mustard powder;
• 100 g wheat flour;
• 12 g allspice ground;
• 2 g ground cloves;
• 5 g ground ginger;
• 100 g sugar;
• 100 g table salt;
• vinegar.

Mix all ingredients thoroughly and dilute in wine vinegar, gradually adding it to the desired consistency. The amount of ingredients in the recipe can be changed in the established ratio, depending on the desired quantity ready mustard. You can even change the proportions of the products used to suit your taste, and ultimately choose what you like.

Classic table mustard

You will need:

• mustard powder - 100 g;
• vinegar - 4 tablespoons;
• powdered sugar - 2 tablespoons;
• ready mustard – ½ teaspoon;
• ground cloves - 1 teaspoon;
• nutmeg – ¼ teaspoon;
• salt - ½ teaspoon.

1. Pour mustard powder into 2 cups of boiling water, stir and leave for a day.
2. Drain the settled water, add salt, sugar, oil, vinegar and spices.
3. Stir to the desired consistency, seal tightly in a jar and leave for 2-3 hours until ready.

Sourness in mustard - that's our way!

Do original mustard which will become a real highlight your kitchen - it's easy! It is enough to add an unusual sourness to the taste of the seasoning, and no one will guess why your dishes are so interesting and unusual.

Mustard in brine

It is preferable to use cabbage pickle, but cucumber or tomato would work well. Take these products:

• 1 cup dry mustard;
• brine - as much as needed;
• 1 tablespoon sugar;
• 1 teaspoon salt;
• ½ teaspoon vinegar;
• 1 tablespoon vegetable oil;
• spices - to taste.

1. Add mustard powder to an earthenware vessel of suitable depth.
2. Pour in the brine in small portions, stirring constantly to avoid the appearance of lumps.
3. Bring the mixture to the consistency of thick sour cream.
4. Add vinegar, sugar, vegetable oil, mix again.
5. Place the mustard in a jar with a tight lid and let it sit in a warm place overnight.

Seasonings such as ginger, cloves, cinnamon and nutmeg will give mustard a pleasant taste.

Use different seasonings to give mustard an original, unusual taste.

An old recipe for sour mustard

You will need:

• yellow mustard - 3 tbsp;
• boiled or mashed sorrel on a sieve - 4 tbsp;
• tarragon (tarragon) vinegar;
• fine sugar - 2 tbsp;
• crushed capers - 1 tbsp;
• salt - 2 tsp.

Mix mustard and grated sorrel, dilute the mixture with strong tarragon vinegar. Stir thoroughly until thick, adding capers, salt and sugar. The mustard is ready. You need to store it in a cool place, then its properties will remain for up to two months.

Mustard on applesauce

You will need:

• 3 tbsp. mustard powder;
• 4 tbsp. applesauce;
• ½ tbsp. granulated sugar;
• 1 tsp salt;
• 3% vinegar;
• seasonings - anise, star anise, basil, cloves.

1. Bake wild apples or Antonovka (the fruits should be sour), cool, remove the skin, and puree.
2. Mix it with mustard powder and add sugar.
3. Mix everything thoroughly until smooth.
4. Add vinegar, salt and let it brew in a tightly sealed container for several days.

This mustard can be used with meat, fish, and as a dressing for many salads.

Old Russian or overseas mustard?

It is known that mustard, as a seasoning, appeared in the 14th century, and several countries can compete for primacy in its invention. Mustard came to Russia in the 18th century and immediately gained popularity. We offer you several old recipes for this sauce.

Mustard in Old Russian style

Products:

• mustard powder - 3 tbsp;
• crushed cloves - 6 g;
• sugar - 3 tbsp;
• vinegar.

1. Place mustard, sugar and cloves in the prepared bowl.
2. Pour vinegar until a liquid mass forms.
3. Pour the mixture into jars and cover with tight lids.
4. First, place the jars in a cool oven for about 40 minutes, then keep them at room temperature.

This mustard can be stored for about a year. If it thickens, dilute it with vinegar.

An old French mustard recipe

Products:

• 600 g yellow or gray mustard;
• 200 g sugar;
• 4 tbsp. crushed rye crackers;
• 1 tsp salt;
• ½ tsp. ground pepper;
• small jar of olives;
• small jar of capers;
• 2 medium-sized herrings;
• 4 tbsp. herring brine;
• 250 ml vinegar.

1. Mix all the ingredients, and first chop the herring, capers and olives.
2. Pour in the vinegar and mix the whole mass thoroughly.
3. Let the mustard brew for a day and you can use it as a seasoning.

In this article you will find mustard recipes, methods for preparing French, German, English and Russian mustard at home with photos and videos...

The best mustard recipes

From this article you will learn:

Mustard is a seasoning made from whole and (or) ground seeds of the plant of the same name with the addition of water, vinegar and other ingredients (the most commonly used are sugar, salt, vegetable oil). Mustard is one of the most popular seasonings in Russian and German cuisine.

Mustard is one of the most favorite and famous seasonings worldwide. Each country prepares it differently, including various ingredients and applying your culinary secrets.

It’s good with meat, fish, and even just spread on a piece of bread, it creates an appetite.

From this article you will learn best recipes mustard from the cuisines of the world and how to prepare it yourself.

Types of mustard

Varieties and types of mustard

• « » - the most famous in Europe, its share today accounts for more than half of the total world production of mustard seasoning, and the production technology is based on the traditions of the 14th century.
• « Bavarian (Munich) mustard» from mustard seeds coarse; sweetish, made with the addition caramel syrup. It is cooked quite quickly, so it is quite bland;
• Russian mustard- seasoning made from mustard powder with the addition of vinegar;
• American mustard- prepared from white mustard seeds with a lot of sugar. This is the thinnest type of mustard;
• English mustard. The composition of English mustard, according to old recipe, includes mustard powder from lightly crushed seeds mixed with apple juice, cider or vinegar to obtain a paste;
• Fruit mustard- popular in Italy, in fact it is whole or large pieces fruits (apples, lemons, oranges, tangerines, pears, etc.) cooked in hot sauce from powder mustard, honey and spices. T
• Honey mustard- made with the addition of honey;
• Gardal(Don mustard) - made with the addition of pickled cucumber brine.

Interesting video about mustard and recipes for its preparation

Recipes for making delicious mustard

French mustard - recipe

Ingredients:

• 230.0 mustard powder
• 100,0
• 50.0 sugar
• 8.0 salt
• cinnamon and cloves 1.0 each
• wine vinegar 75 ml
• vegetable oil 75 ml
• 90 ml water

Preparation:

1. Mustard powder must be sifted through a sieve and pour boiling water over it.
2. Then you need to mix it thoroughly
3. Leave the mixture for 12 hours
4. Drain the water and add vinegar, salt, sugar and spices to the mustard mixture
5. Saute chopped onion in vegetable oil, rub it through a metal sieve
6. Add to mustard mixture
7. Mix everything very thoroughly

Ideal seasoning for boiled and baked meat and poultry.

English mustard - recipe

Ingredients:

• 200.0 mustard powder
• 100.0 granulated sugar
• 50, 0 wheat flour
• 60 ml natural
• 12.0 salt
• 100 ml water
• black ground pepper

Preparation:

1. Sift mustard powder, pour boiling water and mix thoroughly
2. Leave in a warm place for at least 12 hours
3. Drain the water
4. Add all other components
5. Stir again

This mustard is ideal as a sauce for vegetables.

German mustard - recipe

Ingredients:

• 250.0 mustard powder
• 75.0 sugar
• 7.0 salt
• 50 ml white wine
• 25 ml wine vinegar
• 100 ml water

Preparation:

1. Sift the mustard and pour boiling water over it
2. Mix thoroughly and leave in a warm place for at least 12 hours
3. Drain and add all other ingredients
4. Mix thoroughly again

This mustard is ideal for poultry and game dishes.

Russian mustard - recipe

Close your eyes and imagine a bowl of rich Russian jellied meat. Or, for example, a whole dish of steaming Bavarian sausages with beer. Or another thing, a hot dog - soft bun, pickles, aromatic sausage, a piece of cheese... It seems that these dishes are missing something... Well, of course! Mustard! There is no shortage of it in stores, but it’s all “not like that.” It doesn’t matter, because preparing mustard from powder at home is no problem. On the contrary, homemade mustard, as they say, is vigorous and stings your nose! And if you like it sweeter, then add cards to your hands necessary components, adjust the spiciness and sweetness to your own taste. Today we will learn how to prepare seasoning so that friends will line up for the recipe.

Classic recipe for homemade mustard powder

There are three types of mustard seeds in the world: white, black and Sarepta. In Russia they traditionally use the latter, and the very first written mentions of them are found in documents of the 18th century. And we used mustard not only as a seasoning, but also as a medicine for colds. But today we will not be treated, but only accelerate our appetite with this hot spice.

Classic homemade mustard is prepared from the following ingredients:

• 3 tablespoons mustard powder;
• half a spoon of sugar and the same amount of vegetable oil;
• salt to taste.

If you want to get a truly aromatic, spicy mixture, then it is better to buy mustard seeds and make a powder from them yourself.

1. Take a 200 gram jar, wipe it dry so that the powder does not stick to wet areas, otherwise dark spots will remain on the walls.
2. Pour mustard powder into a jar, add sugar and salt. Stir and set aside.
3. Boil half a glass of water and let it cool slightly - high temperatures destroy the enzymes contained in mustard.
4. Add warm water one spoon at a time to the dry mixture and stir gently. The finished seasoning should look like thick sour cream so that it can be easily spread, for example, on bread. Knead thoroughly without leaving any lumps.
5. Now the mustard should “ferment”. For this purpose she is in closed jar Place in a warm place (you can directly on the radiator) for several hours.
6. After some time, we open almost ready-made seasoning and add oil to it. You don’t have to do this, but then the seasoning will quickly darken and sooner lose its pungency.

The seasoning is ready and should sit in the refrigerator for about a week. When you first open the jar, don’t inhale the aroma deeply - it will bring you to tears!

Mustard with honey

This “honey” mustard is perfect for marinating meat and goes well with salads. You can adjust the amount of lemon juice in its composition upward, if desired. In the given proportions, the sauce is hot, with a sweet aftertaste and a sour note.

• mustard beans 70 grams;
• 3 tablespoons each of honey and water;
• spoonful sunflower oil and freshly squeezed lemon juice;
• a quarter spoon of salt.

Let's start preparing the “honey” mustard sauce.

1. First, grind the mustard seeds into powder in a coffee grinder and put it in a bowl, where we will dilute our sauce.
2. Put the water on the fire and while it is heating up, pour salt into the mustard powder and mix the dry ingredients thoroughly.
3. Pour warm water into the salted mustard and grind so that the spice evenly absorbs the moisture. Ready mix should be narrower than the consistency you want at the end.
4. Pour honey into the resulting mass. If it is frozen, then first melt it in a water bath.
5. Add lemon juice and add oil. Grind all the ingredients thoroughly again until the mixture is ready mustard sauce had a homogeneous mass.

“Honey” mustard is ready! Place it in a glass jar and close the lid. Use spice better days in 5, when it is ripe.

Russian mustard

Making mustard is still an art. In Russia they made it so hot that it would take your breath away and it is simply impossible to find one in stores today. Therefore, we will do it ourselves.

The main secret is not to brew mustard powder with boiling water. The hotter the water, the less offensive the seasoning will be.

For real Russian mustard you will need:

• 100 grams of mustard powder;
• half a glass of warm water and vinegar solution (diluted to 3%);
• 2 tablespoons of oil (sunflower, no olives! Our mustard is Russian!);
• 1 spoon of granulated sugar;
• half tablespoons of salt;
• a couple of bay leaves;
• for a special aroma, a pinch of cinnamon;
• for spiciness, a couple of dry clove buds.

When the ingredients are ready, let's start cooking.

1. Heat water in a bowl and add cinnamon and cloves to it, bay leaves, sugar and salt. Let the spicy mixture boil and simmer for a few minutes.
2. When the broth has cooled a little, strain it through a fine sieve so that no stray pieces of spice remain in the liquid.
3. Pour the mustard powder into a convenient container and, gradually pouring the aromatic broth into it, stir the sauce until smooth.
4. All that remains is to add the oil and vinegar solution. Pour in the latter in parts so that finished product It didn't turn out too liquid.

Russian mustard (gray, Sarepta, rape, Brassica juncea) is a herbaceous annual from the genus Cabbage and the Cruciferous family. The plant has medicinal properties and is used in cooking. Northern India is considered its homeland. Loves saline soil, requires little heat and is frost-resistant. Grows mainly in Libya, Sudan, Algeria and Eurasia. Actively cultivated in Europe and China. In its wild form, Russian mustard can be found in Indochina and some regions of Asia. The plant reaches 150 cm in height, and the taproot penetrates 3 meters deep. The stem is straight and has a waxy coating. The leaves are alternate, their petioles become smaller as they go up the stem. The flowers are bright yellow and collected in corymbose racemes. The seeds reach 1 mm in diameter. Their color varies from light yellow to dark gray. The fruits ripen at the end of June. Russian mustard oil has technical significance. It is used in the perfume, textile, soap and even pharmaceutical industries.

Composition and calorie content of Sarepta mustard

Researchers have found that the calorie content of Russian mustard is 184.5 kcal per 100 grams of edible portion, of which:

• Proteins - 8.7 g;
• Fats - 11 g;
• Carbohydrates - 11.6 g;
• Water - 6.4 g;
• Ash - 4.8 g;
• Dietary fiber - 8.8 g;
• Saturated fatty acids - 1.4 g;
• Polyunsaturated fatty acids - 20.7 g.

Among the micro- and macroelements the plant contains:

• Potassium - 608 mg;
• Calcium - 254 mg;
• Magnesium - 238 mg;
• Sodium - 37 mg;
• Phosphorus - 650 mg;
• Iron - 25 mg.

Russian mustard also contains linoleic, erucic, oleic, behenic, linolenic, lagnoceric, palmitic, peanut and dihydroxystearic acid. They have antioxidant properties and support the work of cardio-vascular system, inhibit the aging process and improve intercellular metabolism.

Important! The plant has poisonous parts. Thioglycosides are concentrated in fruits and unripe seeds, which cause irritation of the gastrointestinal mucosa, hyperthyroidism, provoke headaches, lead to an enlargement of the thyroid gland and stimulate the appearance of allergic reactions.

Useful properties of Russian mustard

Russian mustard significantly affects the digestion process. It stimulates the appetite, stimulates the production of gastric juice and increases the production of saliva several times. In addition, the components of the plant have anti-inflammatory and antiseptic effects.

The benefits of Russian mustard are as follows:

1. Improves hair condition. The components of Sarepta mustard increase blood flow to hair follicles, normalize their development, prevent the occurrence of dandruff. Externally, the hair becomes thick, silky and shiny.
2. Speeds up metabolism.The composition of the plant promotes the rapid burning of unwanted calories, removes decay products, heavy metal salts, and cleanses the intestines of toxins and waste. A complete breakdown of carbohydrates is also carried out, the secretion of the digestive glands and the transformation of fats are stimulated.
3. Synthesizes DNA. This happens due to the presence folic acid, which ensures the transmission of genetic information from generation to generation. The risk of developing malignant tumors is also significantly reduced, cell division is stabilized.
4. Improves condition skin . A large percentage of vitamin A and various minerals promotes accelerated healing of wounded areas of the epidermis and restoration of cellular balance. Small wrinkles also begin to smooth out, the functioning of the sebaceous glands is regulated, and, as a result, acne lesions disappear.
5. Strengthens immune system . The plant stimulates the production of antibodies during colds and cleanses the body of viral and infectious agents. A person feels better, intercellular metabolism improves and more energy appears.
6. Restores muscle fibers after heavy exercise. The components of Russian mustard relieve muscle pain, promote the resorption of lactic acid and increase sarcoplasm.
7. Improves brain function. The blood supply to the brain is normalized, more oxygen enters it, and neural metabolism is stabilized. Thanks to this, the processes of memorizing information are improved, the response is accelerated, and attention is sharpened.

IN folk medicine Russian mustard powder is combined with water and honey and drunk at colds. This drink is also taken by actors or singers when they feel a sore throat that needs to be gotten rid of as soon as possible.

Contraindications and harm of blue mustard

If used uncontrolled, the product can cause significant harm to a person and undermine health. Without any special contraindications, its amount is 30 grams per day.

Russian mustard can cause harm to the body in the following cases:

• Individual intolerance to the product. The stomach hurts, breathing problems arise, stool is disrupted, the pulse quickens, there are cases of loss of consciousness and even respiratory arrest.
• Acute gastritis or peptic ulcer . The patient has severe shortness of breath, a white coating on the tongue, sour belching, uncontrolled weight loss and excessive gas formation.
• Duodenitis. Damage to the mucous membrane, general weakness and apathy, fever, increased body temperature and bloating.
• Cholecystitis. Nausea, which is often accompanied by vomiting, cramping pain in the navel, rapid heart rate, diarrhea or constipation.
• Pancreatitis. Frequent vomiting, loss of appetite, mushy stool with remnants of undigested food, flatulence and pain in the upper abdomen.
• Hepatitis. The components may cause itchy skin, pain in the right hypochondrium. The sclera of the eyes and skin turn yellow, the temperature rises and the heartbeat quickens.
• Urethritis. There is mucopurulent discharge when urinating, the lower abdomen hurts, sleep is disturbed, and the person becomes overly irritable.
• Pyelonephritis. Russian mustard can cause chills, fever, metabolic disorders, pain in the kidney area, burning sensation when urinating and frequent urge to go to the toilet.

Note! Since the seeds of the plant are poisonous, they should be approached with extreme caution.

It is important to consult with a gastroenterologist or allergist to understand whether you can consume this product and in what quantities. In case of poisoning with Russian mustard, you must immediately rinse your stomach with water diluted ammonia, and put a cold compress on the abdominal area.

How is Russian mustard used in cooking?

A powder is made from dry Russian mustard seeds, which is added to various bouquets of seasonings. It goes well with both hot and cold dishes. Moreover, if you add powder when preserving fish, you can prevent the processes of rotting or fermentation.

Sarepta mustard is in harmony with vegetables, eggs, cheeses, meat and fish. The spice is often included in marinades, sauces and dressings for vegetable salads. Black pepper, cloves, coriander and cinnamon will help highlight its taste.

Among all varieties of table mustard, “Russian” is the sharpest and strongest. To prepare it, combine vinegar with low-fat grain cake.

Mustard oil is used in the confectionery, baking and canning industries. It is endowed tart taste And spicy aroma. Therefore, in many countries it is often preferred over others.

In Israel, Syria, Saudi Arabia and Turkey, even the leaves of the plant are eaten, since they contain a high percentage of vitamin C. They are added to salads and served as a side dish. meat dishes. And the people of China prefer to pickle and preserve young shoots of Russian mustard.

Advice! To increase the shelf life of Russian mustard, you should freeze it. But first you need to get the plant wet cold water to “preserve” its beneficial properties.

Recipes for dishes with Russian mustard

When choosing seeds, it is important to pay attention to the uniformity of their structure, yellow tint, integrity of the packaging and subtle pungent aroma.

Recipes with Russian mustard delicious dishes are given below:

1. Mustard with grains. 50 grams of mustard powder are combined with 70 ml of boiling water. Stir until a homogeneous and plastic mixture is formed. Then it is leveled and a couple of teaspoons of boiling water are added. Leave for 15-20 minutes. Next they drain excess water. Add 2 tablespoons of sugar, a pinch of allspice, 40 grams of Russian mustard seeds and 0.5 teaspoon of salt. Then add 4 tablespoons apple cider vinegar. The ingredients are thoroughly mixed. Place it in the refrigerator overnight. Mustard should be stored in glass containers with lid.
2. Eggplant appetizer. 1 kilogram of eggplants is thoroughly washed, dried with a paper towel and chopped into small cubes. Pour 100 ml of sunflower oil into a frying pan, heat it and pour in the eggplants. They need to be fried until golden brown. 0.5 kg onions and 600 g of tomatoes, finely chopped. Vegetables are also fried until golden crust. Then combine everything, add a tablespoon of table salt, a teaspoon of black pepper powder and 0.5 teaspoon of Russian mustard. Mix thoroughly, place in a multicooker and set to “Cooking” mode for 15 minutes. The vegetables are placed in sterilized jars, covered with lids and placed in the oven for 40 minutes. Then the snack is rolled up and stored in a cool place.
3. Pizza. 3 teaspoons of dry yeast are diluted in 350 ml of filtered water and left for half an hour. Then add a tablespoon of table salt and 5 cups of wheat flour. If the dough turns out to be tight, you can dilute it with water. Begin kneading until it turns into an elastic ball of uniform structure. Oil the pan in which you place the dough. Cover it with a damp towel or wrap it cling film. Let it brew for 2 hours. The dough will approximately double in size. It's enough for 3-4 pizzas. It all depends on the shape and thickness of the cakes. Rolled out pieces of dough are greased tomato sauce, distribute pieces of sausage or chicken meat, sprinkle with Russian mustard powder, black pepper and place in the oven for 20-25 minutes at a temperature of 180-190 degrees. 5 minutes before the end, rub on top hard cheese. Ready pizza It is advisable to sprinkle with chopped herbs.
4. Roast pork. 800-900 grams of pork shoulder with fat layers, thoroughly washed and dried paper towels. Place a teaspoon in a separate bowl dried paprika, 0.5 teaspoon of ground black pepper, a teaspoon of khmeli-suneli, a pinch of table salt and a teaspoon of Russian mustard. Add a tablespoon here balsamic vinegar and vegetable oil. The meat is pierced with a knife and rubbed with spices on all sides. Then it is wrapped in cling film and left for several hours. 150 grams bell pepper Peel, cut into thin slices and place on a sheet of foil. Place a piece of pork on top, garnish with the remaining pepper, and completely wrap it in foil. This way the meat will cook in own juice. Then it is placed in an oven preheated to 200 degrees for 60-70 minutes. Do not unwrap the finished pork for another 15 minutes. Next, carefully remove the foil and serve the dish to the table.
5. . The calculation is made on two liter jar. Wash 1 kilogram of cucumbers, cut off the ends and add 1 liter of water. Leave in a dark place for 6-7 hours. You will need to change the water 3 times. Cherry and currant leaves are washed and dried. 2 heads of garlic are peeled and the cloves are cut lengthwise. Thus, their aroma and taste will appear more clearly. Cucumbers are placed in sterilized jars, fruit leaves, dill seeds, Russian mustard and black pepper are added. Pour boiling water over and cover with lids. When the water has cooled, it should be drained. Add garlic cloves. In a separate container, boil water again, pour in 2 teaspoons vinegar essence, salt and sugar to taste. Then the mixture is poured into the cucumbers, the jars are rolled up and wrapped in a thick towel until it cools. In just a month they will be ready to eat.

In India, Slovenia, Romania, Bulgaria, Montenegro, Canada, Spain, Albania, Algeria, Libya and Egypt, Sarepta mustard is one of the most common spices. It is added to many traditional dishes.

Sarepta mustard was in demand 3 thousand years ago. And the ancient Greek thinker Pythagoras noted that if you take the spice on an empty stomach, you can significantly improve brain function and sharpen intelligence.

Merchants from Asia accidentally brought mustard, which was considered a weed, to Russia with flax seeds. But residents of the Lower Volga region were able to appreciate the oil-bearing properties of the plant and began to spread it. It was first grown near the village of Sarepta near present-day Volgograd. Hence the two names of mustard - Russian and Sarepta. And in 1810, the first mustard processing plant was created. Already at the end of the 19th century it could produce about 344 tons of oil per year, and at the beginning of the 21st century it produced approximately 13,000 tons.

In ancient times, Russian mustard seeds were used as an emetic for malaria or opium poisoning. It could also be applied to tumors for mumps, as it had a resolving property.

The medieval Persian physician Avicenna called mustard “hardal” and used it to treat asthma, joint pain and trachoma. He made special bandages that he applied to the wounded areas. The juice of the stem dripped into sore ears and sore gums.

In the medical field from defatted grain powder and essential mustard oil Warming mustard plasters are made. They are prescribed most often for lung diseases, damage to peripheral nerves, bronchitis, after hypothermia and to increase blood circulation during hypertensive crises. It is important to note that the seeds are collected when the plant begins to turn yellow (waxy ripeness).

Mustard alcohol (2%) is also actively used by doctors. It is used for inflammation of the peripheral nerve trunk, Sokolsky-Buyo disease and radiculopathy.

Cosmetologists and dermatologists use the properties of Russian mustard seeds to remove freckles and age spots, problems with the scalp, and prescribe special face masks.

The flowers of the plant are pollinated by bees and produce honey. It is very useful and helps strengthen the immune system.

Sarepta mustard powder is used to remove greasy stains on woolen clothes. They are guided by the following ratio: 200 grams of mixture per 10 liters of water.

Watch a video about Russian mustard:

The article examined Russian mustard, described its properties and provided historical information. Seeds are stored in sealed dry bags, ventilated rooms and together with a group of essential oil plants. Their shelf life is 2 years. Consuming an expired product can lead to disastrous consequences, so be careful.