Mustard seeds uses and benefits

Mustard seeds are widely used in Indian, Pakistani, Bangladesh, Mediterranean and German cooking as they impart a very rich taste to food. Various forms of the seeds like oil is used for cooking whereas, whole seeds are used as tadka, powdered seeds are widely used in various dips and garnishings while mustard oil is widely used for cooking. 
Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in cooking.

The aroma and pungent flavor of mustards come from the essential oil, sinalbin. This compound releases isothiocyanate chemicals upon enzymatic reaction mediated by myrosinase enzyme.

It is the second most popular spice that has been traded around the world.

Mustard has been mentioned around 5 times in the Bible. It has once been mentioned as the greatest herb ever.

Mustard seeds are obtained from the pods of the mustard plant, a vegetable related to cabbages, broccoli, wasabi and cauliflower. Mustard seeds are usually used as a whole or as ground powder.

While there are approximately forty different varieties of mustard plants, there are mainly 3 types grown for their seeds: black mustard (Brassica nigra), white mustard (Brassica alba) and brown mustard (Brassica juncea).
Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the most mild and are the ones used to make American yellow mustard. Brown mustard, which is actually dark yellow in color, has a pungent acrid taste and is the type used to make Dijon mustard.




Mustards are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. Its tiny, round seeds measuring about one mm in diameter are encased inside a fruit pod, in a similar fashion like green pea pod.


In general, three main varieties of mustard are grown worldwide for use.

• White mustard seeds, which comes from Brassica alba: The seeds are light straw-yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency.
• Black mustards (Brassica nigra): Commonly seen in southeast Asia. The seeds have a sharper and more pungent taste than other two varieties.
• Brown mustards (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India.

Mustard seeds Benefits and medicinal and uses: 

• Widely considered as a health benefiting spice, mustard seeds are indeed rich in phyto-nutrients, minerals, vitamins and anti-oxidants.

• Being one of the chief oil seeds, mustards are indeed very high in calories; 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber.

• The seeds are high in essential oils as well as plant sterols. Some of glucosinolate and fatty acids in the seeds include sinigrin, myrosin, erucic, eicosenoic, oleic, and palmitic acids.

• Mustard seeds are an excellent source of essential B-complex vitamins such as folates, niacin, thiamin, riboflavin, pyridoxine (vitaminB-6), pantothenic acid. These vitamins are essential in the sense that body requires them from external sources to replenish. These B-complex groups of vitamins help in enzyme synthesis, nervous system function and regulating body metabolism.

• 100 g of mustards provide 4.733 mg of niacin, also know as vitamin B-3. Niacin is a part of nicotinamide co-enzymes that help lower blood cholesterol and triglyceride levels.

• Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.

• The seeds are an excellent source of vitamin E, gamma tocopherol. Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals.

• Mustard seeds and its oil has traditionally been used to relieve muscle pain, rheumatism and arthritic pain.

• In India, mustard oil is applied over scalp and is believed to stimulate hair growth.

• Its ground seeds act as a laxative, stimulant to gastric mucosa and increase intestinal secretion. 

Here are some serving tips:

• Mustards exude pungent nutty flavor when gently roasted under low flame.

• All 3 types of mustard seeds are used in pickling with raw mango, bitter gourd, etc, in India.

• Mustard fish curry, prepared with thin mustard paste, coriander powder, chilies and nigella is popular in Bangladesh and West Bengal in Indian subcontinent.

• Mustard paste is used in salad dressings, sandwiches, and hot dogs and in mayonnaise.

• American yellow mustard is prepared with white seeds, vinegar, spices, turmeric and sugar.

• Mustard oil is one of popular cooking oils used in many North Indian and Pakistani recipes.