Scientific Name: Brassica juncea
Vernacular names: tuberous mustard, Indian mustard
Unscented, mustard seeds have pungent, slightly bitter flavors only when moistened and crushed. They are slightly more pungent than yellow mustard seeds.
These are the mustard seeds that are used in Indian cuisines to flavor curries and spicy butters. Do not hesitate to grill some of them before adding them to a sweet and savory dish such as caramelized chicken with honey, in fish wrappings, pickles or just on a pan of vegetables ...
Rich in anti-oxidant and sanitizing properties, mustard is ideal for people suffering from rheumatism or muscle pain (it can be added to the bath or used as poultices).
It is also recommended for people with respiratory problems such as bronchitis or pulmonary congestion or for difficult digestion.
Known for its medicinal properties since Antiquity, mustard was recommended in poultices by Pythagoras to cure scorpion stings and by Hippocrates both internally and externally. She is even quoted many times in the Bible.
It would even appear that the Persian king Darius III sent Alexander the Great a bag full of sesame to show him the number of his soldiers; in return, Alexander the Great would have sent him a bag of mustard seeds to show him not only the number, but also the strength.
Introduced by the Arabs in Europe, its culture spread and Charlemagne required that it be grown on all farms and it is from there that it became the basis of many compositions.
It was in the 14th century that the brotherhood of vinegar-mustard growers made its appearance.
Its production in France is concentrated around Dijon which is the world capital, Meaux and Bordeaux.
Mustard is a herbaceous plant up to 2 m tall.
It produces pale yellow flowers in clusters, fragrant, extending by pods each containing 4 or 5 seeds.
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