Table mustard rich in vitamins and minerals such as: vitamin E - 14.7%, calcium - 11%, magnesium - 30.5%, phosphorus - 26.6%, iron - 60%

What is useful Table mustard

• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Calcium is the main component of our bones, acts as a regulator nervous system involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.

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grainy mustard is a condiment made from whole mustard seeds, which are brown in color (see photo). Mustard has a rich aroma and a rather spicy taste.

Popular in most countries of the world is French Dijon mustard grainy.

When choosing natural mustard in grains, you should carefully examine the color of the grains. They should be colored, with small black dots. If the mustard has only a brown tint, it means that artificial flavors were used in the production instead of natural spices. Also, the composition of the product should not contain essential oils.

Compound

The composition of high-quality granular mustard when manufactured at the factory includes the following products:

• brown mustard seeds;
• dry white wine;
• salt;
• granulated sugar;
• wine vinegar.

The production of mustard is not complete without the addition of fragrant spices: cloves, garlic, bay leaves, allspice, nutmeg and cardamom.

The product has an average calorie content, but you should not use it in excess, so as not to aggravate your health.

Benefit and harm

The benefits of granular mustard for normal human life are undeniable. Due to the content of vitamin B and minerals (calcium, iron, magnesium), it is recommended to eat it for:

• getting rid of severe headaches (migraines);
• relief of asthma attacks;
• increased appetite;
• lowering blood pressure;
• prevention of rheumatism;
• improve digestion;
• acceleration of fat burning processes.

However, mustard in grains can also adversely affect health. It is not allowed to be used by people who have diseases associated with digestion, heart problems, kidney problems. It is also not recommended to eat mustard for pneumonia and tuberculosis..

Application in cooking

The use of granular mustard in cooking is mainly for the preparation of dressings, marinades and sauces. So, by adding mustard to the sauce, they can fill a vegetable salad.

Sometimes cooks prepare marinated champignons with granular mustard. It is also great for cooking meat products (pork, chicken, chicken breast).

Grainy mustard is also eaten with a herring sandwich. To do this, grease the surface of the bread with mustard, and put a piece of fish on top.

In addition, mustard seasoning can also be used to preserve vegetables for the winter. Cucumbers with carrots and onions are preserved with it.

Some chefs advise adding this seasoning to mashed potatoes, salted yogurt, soufflé, cream and cheese sauces.

Dishes with granular mustard are very fragrant and appetizing..

How to make grainy mustard at home?

It takes about fifteen minutes to make grainy mustard at home. The main thing is to follow the cooking recipe step by step, observe the indicated proportions, and then you will get a very tasty seasoning.

To prepare homemade mustard in grains, you must first soak for a whole day about two hundred grams of mustard seeds in one hundred milliliters of water, adding one hundred milliliters of fruit vinegar. After a while, the container with mustard seeds should be boiled over low heat for about one minute, constantly stirring. Then you need to take three tablespoons of boiled grains and grind with a blender to a puree state. And in a container with granular mustard, pour two tablespoons of granulated sugar and table salt to your taste, stirring well. Then add crushed beans and stir. If there is not enough salt or sugar in the mustard, you can add a little.

Distribute the finished homemade granular mustard in a sterilized container, tightly close the lid and put it in the refrigerator. The product can be eaten only after two days. The shelf life of mustard is exactly two months.

Description

Mustard is a spicy-aromatic annual plant, 40-50 cm high. The root is taproot, relatively complex. Stems erect, branching, glabrous. The leaves are simple, as they rise along the stem they decrease, their plates become less separate, and the roots shorten; the upper ones are bluish. Flowers are collected in corymbose racemes, yellow. The fruit is a linear pod, thin, with intertwining veins on the valves and a thin spout. Seeds are small, spherical, black-gray, brown or pale yellow.

Blossoms in May, fruits ripen in June.

There are many varieties, but the most famous are white mustard, brown mustard, and black mustard.

White mustard comes from the Mediterranean region, brown mustard grew at the foot of the Himalayan mountains, and black mustard came to us from the Middle East. Interestingly, mustard seeds are mentioned in ancient Sanskrit manuscripts that date back five thousand years!

Already the ancient Greeks used mustard seeds for cooking, but mustard paste in the form in which we eat it now was invented by the Romans.

Ready mustard - tastes spicy with a tart tinge, ideal for meat, fish, vegetable dishes, for snacks and sandwiches, sandwiches, pizza.

cultivation

It is also possible to grow leaf lettuce mustard in our climate, although, unfortunately, the plant is not as popular with us as it is in its homeland. Mustard prefers loose soils, where it gives high yields, undemanding mustard can grow in different soil conditions. Good predecessors for this plant are legumes, such as peas, potatoes, onions, tomatoes, cucumbers. Mustard reproduces with the help of seeds, it can be planted both in a greenhouse and in open ground conditions. Seeds are sown in early spring or in winter, sowing depth is approximately 1.5 cm. Before germination, mustard can be covered with plastic wrap.

Mustard care comes down to regular watering, weeding and fertilizing. The plant tolerates short-term drought well, but still, in order to get a good harvest, it is better to water mustard on time and regularly. Mustard is harvested after the seeds ripen. It is better to store the mustard crop in the refrigerator, after washing it and putting it in bags. Seeds are collected from mature plants by threshing the testicles. Seeds are stored in a glass jar.

Calorie mustard

The calorie content of fresh mustard is 162 kcal per 100 g. In yellow cooked mustard, 67 kcal. In conditions of moderate use, mustard will not harm either the body or the figure.

Nutritional value in 100 grams

• Proteins: 2.7 g
• Fats: 0.2 g
• Carbohydrates: 1.6 g

Beneficial features mustard

Mustard seeds contain 25-35% fatty oil, which is obtained by pressing, and also contains an essential oil, which consists of allyl mustard (40%), crotonyl mustard oils and traces of carbon disulphide.

After spin edible oil cake remains from the seeds - mustard powder, raw material for the manufacture of mustard plasters and mustard antirheumatic plaster.

Mustard not only stimulates the appetite by increasing saliva production by eight times (!), but also promotes food digestion, is anti-inflammatory, antioxidant and slightly laxative. In small amounts, this spice neutralizes toxins and helps with indigestion, but overdose can lead to irritation of the lining of the esophagus.

Scientists have proven that mustard is one of the most healing spices. It excellently promotes digestion, helps to assimilate fatty foods that do not lie in the stomach "like lead", but are quickly processed by it and then finally digested in the intestines. In older people, mustard, stimulating digestion, significantly improves metabolism. It is used for various cardiovascular diseases (atherosclerosis, hypertension), diseases of the liver and gallbladder, digestive disorders, flatulence, rheumatism.

When young children have no appetite, they often grab mustard, instinctively choosing what will help them. Mustard preparations have a local irritating, enveloping effect. Volatile vapors of mustard have an antibacterial, phytoncidal effect: on this basis, it is widely used at present in the food industry for the storage of perishable products.

Mustard dissolves hot tumors, it is applied to a sore spot with sulfur in "mumps". When crushed and drunk with honey-sweetened water, mustard eliminates the constant sensation of scratchy throat. Mustard opens blockages in the ethmoid bones, helps with impotence and is useful in "suffocation of the uterus." There is an opinion that if you drink mustard on an empty stomach, it sharpens your intelligence. Mustard helps with poisoning with any poisons, clarifies vision.

mustard moslo

Mustard contains beta-sitosterol, choline, chlorophylls, nicotinic acid, vitamins A, E, D, B6, PP, K and P, and is also a natural antibiotic.

Mustard oil has an original pleasant taste and wonderful aroma. The oil contains beta-sitosterol (shows estrogen-like, antiatherosclerotic, antifungal, bacteriostatic activity), chlorophylls (improve blood composition, increase the number of leukocytes, erythrocytes, hemoglobin). Mustard oil is rich in natural antibiotics (isothiocyanates, synegrin, essential mustard oil), therefore it has bactericidal and anthelmintic activity.

Improves appetite, stimulates the process of digestion. Weakly and slowly oxidizes, when added to other oils, it contributes to their preservation.

In mustard oil, vitamin A is stored for a long time (up to 8 months), retinol promotes the growth and development of the body, ensures the normal function of the epithelium of the mucous membranes and skin, increases the body's resistance to infections. It is an effective remedy for the treatment of gastrointestinal and cardiovascular diseases, external wounds, burns. Useful for violations of fat metabolism and atherosclerosis; promotes lactation in nursing mothers.

Mustard oil not only contains vitamin B6 itself, but also contributes to the production of this vitamin by microorganisms that inhabit the intestines. Vitamin B6 occupies key positions in nitrogen metabolism, in the processes of synthesis and breakdown of amino acids.

In mustard oil, vitamin PP is in a digestible form. Nicotinic acid improves carbohydrate metabolism, participates in tissue respiration, and has a vasodilating effect.

Mustard oil contains 1.5 times more vitamin D than sunflower oil.

Vitamin E is stored in it 4-5 times more than in sunflower. Its deficiency leads to metabolic disorders, the development of local oxygen starvation.

Mustard oil is rich in choline, in addition, it contains vitamins K and P, which increase the strength and elasticity of capillaries, improve their permeability.

mustard powder

The effectiveness of mustard powder increases its wetting before use with warm water, and not hot or cold, since enzymes - mustard compounds are unstable and hot water with a temperature above 60 ° C destroys them. Therefore, if mustard plasters are put in boiling water, they will not have any effect: without the enzyme, the glycoside will not break down.

Mustard compresses (1 tsp mustard powder in a glass of warm water). They are used in children's practice in addition to mustard plasters for colds. The compress is applied for 1-10 minutes.

Mustard powder in half with honey, mixed with a decoction of white lily flowers, is used for freckles.

The record holders for the presence of potassium, calcium, magnesium.

Application in cooking

In cooking, leaf mustard is indispensable in the preparation of salads, snacks, meat dishes. Decorative appearance product allows you to use it to decorate sandwiches, fresh salads before serving. In America, leafy mustard is put in steaks, while Italians cook pasta with the addition of salad mustard.

Tastes like lettuce mustard green salad, spicy mustard and horseradish. Leaf mustard adds spice to the dish and can replace spicy mustard in some recipes. The leaves can be consumed fresh and are great for greens and vegetable salads. If mustard leaves are cooked, they can be added to various dishes from fish and meat. Mustard is also harvested for the winter, pickled or preserved.

Leaves salad mustard actively used in the food industry. Mustard is used as an emulsifier in the production of sauces and mayonnaise. At home, from salad mustard, you can cook a simple and spicy salad. To do this, scald with boiling water 200 grams fresh leaves mustard, then cut them and season with mayonnaise. Also for the salad, you can prepare a special dressing from 2/3 tbsp. water boiled together with vinegar, black pepper, bay leaf, 1 onion and a spoonful of vegetable oil.

Juicy mustard is great for making sandwiches. Thinly sliced ​​bread slices are fried a little, spread with butter, then lettuce mustard leaves, a boiled egg, slices of cucumber, tomatoes, a little dill and parsley are added. From meat products in sandwiches, you can add slices of bacon, sausages.

Mustard in cosmetology

In cosmetology, mustard is used for hair care. For oily and normal hair, shampoo-mask with mustard is suitable, which is very easy to prepare at home. It is necessary to stir in a glass of warm water 1 tsp. dry mustard, apply the mixture on the scalp and hair with massaging movements. Keep for 3 minutes only, then rinse with warm water.

Strengthens hair and makes them grow mustard mixture - it is applied to the scalp. When it starts to burn strongly, the mustard must be washed off. Within a month, this procedure is repeated every day, and the hair begins to grow.

Dry hair is strengthened with a mask to which oil is added. It is necessary to mix 1 tbsp. olive oil and mayonnaise, and 1 tsp. butter and mustard powder. Mix well again, apply on the scalp, wrap warmly and hold for 30-40 minutes. Wash off with your shampoo.

Another mask that stimulates hair growth: with onion juice (2 tablespoons), garlic juice, aloe and honey (1 tablespoon each), yolk and mustard powder(1 tsp). Mix all the components and dilute with warm water until the density of sour cream. Apply the mixture to the hair roots, wrap your head, hold for an hour and a half and rinse thoroughly.

A mask with gelatin will help to make hair more voluminous. Gelatin (1 tsp) is poured with warm water - about 60 ° C, and left for half an hour to swell. Then filter, add the yolk and mustard (1 tsp), mix and apply to the hair for half an hour. Wash off with warm water without shampoo.

mustard preparation

Preparing mustard at home is not difficult, but some skill is still required. You need to buy mustard powder and choose the appropriate method of preparation. Depending on this method, both the taste and smell of mustard can be different: thin or strong, insipid or spicy, prickly, burning, sweetish or spicy.

Russian mustard is considered the strongest. To prepare it, you need to cool boiled water (550 ml) to 40 ° C, pour 280 g of dry mustard into it and put it in a warm place for a day. Then salt (25 g), sugar (115 g) are added to the thickened mustard. vegetable oil(45 ml), vinegar (20 ml), hot pepper and bay leaf (0.5 g each), mix everything thoroughly - Russian mustard is ready. If you add ground roasted nuts, then the mustard will turn out very tasty.

Soft mustard is prepared in a slightly different way, although the basic ingredients are the same. Mustard powder (250 g) is first brewed with a small amount of boiling water, stirring thoroughly. It turns out a thick mixture - it must be poured with boiling water and insisted for a day. Then drain the boiling water, add sugar (75 g), salt (10 g), vegetable oil (75 ml), vinegar (50 ml), boiling water (100 ml) to the mustard - all with thorough mixing.

From different types mustards can be cooked delicious sauces, and serve them yourself different dishes. For example, caper sauce sets off the taste of fish dishes very well.

You need to take 2 eggs, vegetable oil (2 tbsp), vinegar or lemon juice (3 tbsp), mustard (1/2 tbsp), sugar (1/2 tsp), capers small (1 tablespoon). From boiled eggs take out the yolks, rub through a sieve, and grind until white with salt, sugar and mustard, gradually adding vegetable oil. Then add vinegar (or juice), stir; Add finely chopped egg whites and capers and gently mix again. Serve cold salmon, pike, sturgeon, and other fish - you can even canned in your own juice.

Interesting about mustard

Many interesting moments and events in world history are associated with mustard. Once, during the Greco-Persian wars, Darius sent a bag of sesame seeds to Alexander the Great, thus informing that his army was huge, and the Macedonians had no chance of victory. In response to the threat, Alexander sent the Persian king a small bag containing a small amount of mustard seeds, which meant that the Macedonians were much smaller, but they were hot and burning.

In ancient Greece and Rome, mustard seeds were placed on altars, dedicating them to the gods, and a few hundred years later, French monks learned how to make sauce from them, and gave it to ordinary people to try. So it is to the French that we owe what we can eat today. different varieties mustard - add it to dishes, making them tastier and more appetizing.

And today mustard is produced mainly in France, Holland, England, Denmark.

In 1765, immigrants from Germany founded the city of Sarepta in the Volga region, and built a factory there - the first in Russia, where they began to produce mustard, which they began to call Sarepta.

In Russia, mustard greens were also eaten before: it grew in the fields like a weed, and green cabbage soup was cooked with its leaves, salted, harvested for future use, and added to various dishes.

Harm and contraindications

Mustard preparations are contraindicated in inflammation of the kidneys and pulmonary tuberculosis.

Overdose can lead to irritation of the esophageal mucosa.

Mustard is contraindicated in hypertension, diseases of the cardiovascular system, diseases of the gastrointestinal tract, as well as individual intolerance to the product.

ღ Mustard - calories and properties. The benefits and harms of mustard ღ

Calories: 417.5 kcal.

Energy value of the product Mustard (Proportion of proteins, fats, carbohydrates):

Proteins: 5 g (~20 kcal)
Fat: 40 g (~ 360 kcal)
Carbohydrates: 10 g (~40 kcal)

Mustard: properties

This seasoning has been known to mankind for thousands of years, since in addition to its culinary value, it is a well-known medicinal product that is used both in folk and official medicine, and also has many useful properties.

From a gastronomic point of view, mustard is a seasoning that is made from ground seeds of the plant of the same name with the addition of table vinegar, water, sugar, salt and vegetable oil. Due to its exceptional properties, mustard has become one of the most popular spices in the cuisines of Russia and Germany. However, unlike European countries, the Russian version is more poignant. For example, in Poland they prefer less spicy mustard, sometimes almost sweet. The use of this food product in the cooking process can give almost every dish its own zest. Mustard is often served with fish, poultry, meat, bacon, and simply with fresh bread.

Being an excellent emulsifier, mustard serves as a protective coating during heat treatment various kinds meat, poultry and fish. It is able not only to prevent the leakage of fragrant meat juice, due to which the softness and tenderness of the finished product is not lost, but also to flavor food. Acting as a preservative, mustard prevents the development of pathogenic bacteria. When using this supplement, remember that you need to store it in glass jars in a dark place, otherwise it will definitely lose its unsurpassed taste and aroma. The calorie content of mustard is about 417 kcal per 100 grams of product.

The benefits of mustard

To activate the digestive processes, and just for appetite, the benefits of mustard are undoubtedly obvious. It is not only able to promote the breakdown of fats and better digestion of protein foods, but also stimulate metabolism, improving salivation.

The properties of mustard are not limited to ingestion - when losing weight, it can be beneficial in the process of body wraps, since the substances in its composition have the best effect on the state of lipid balance and break down fats.

During colds use of this hot sauce in food is very desirable, since the benefits of mustard are fully revealed in diseases such as laryngitis and chest cough. V traditional medicine it has found wide application as a warming and irritating agent that enhances blood circulation in the body.

Harm mustard

Despite all the positive qualities, this food product has its own contraindications. Firstly, these are allergic reactions. This is directly related to the fact that individual intolerance can occur to any product, and mustard essential oils are no exception. Secondly, eating large amounts of this seasoning can cause gastroenteritis (inflammation of the stomach and small intestine). The harm of mustard affects the presence of such diseases as enterocolitis, gastritis, peptic ulcer of the stomach and duodenum, as well as nephritis.

Mustard is an annual plant belonging to the cruciferous crop family. The most sought after part of the herb are the seeds, which are widely used for culinary purposes. So, table mustard is prepared from the fat-free cake of grains, and the seasoning of the same name is obtained from ground raw materials. In addition, young leaves of the plant are added to salads or used as an appetizer for meat and fish side dishes.

For taste and healing properties mustard oil is superior. Its chemical composition is represented by volatile esters, healthy omega fats, vitamins A, B, C, K and minerals. The product enhances the secretion of gastric juice, promotes expectoration of sputum in respiratory diseases, increases sexual desire, suppresses pathogenic flora, and accelerates tissue regeneration. In addition, glycosidic structures were found in mustard seeds, due to which the plant has a pronounced blood-stimulating effect.

Botanical description and types

Mustard is an annual cold-resistant plant, reaching 25-90 cm in height. The stem is erect, hard-haired with a small number of branches. The leaves are alternate pinnately incised with notches along the edges. As they “rise” along the stem, the plates decrease, and the petiole shortens. Flowers of a golden yellow hue, collected in large umbrella-corymbose brushes of 25-100 buds.

The fruit is a tuberculous thin pod filled with small round seeds. The flowering period of the culture falls on May, and the fruiting period - in June. The plant is not picky about growing conditions and develops well on almost all types of soil (except sandstones). In the process of growth, the roots of cruciferous representatives release substances into the soil that have a powerful phytosanitary effect. Thus, mustard is an excellent precursor for cereals and cereals. The plant vacates the field early. Interestingly, the plowing of mustard in late autumn contributes to the death of the wireworm (a common pest).

The birthplace of culture is the Mediterranean, from where it spread to almost all continents.

Popular representatives of the species:

1. White mustard (English). It has a mild taste (not spicy) and a subtle sweet smell. White mustard seeds are used to make spice powder and edible oil. This product goes well with allspice, coriander, and.
2. Black mustard (French). The seeds of the plant are red-brown in color and have a pronounced spicy taste. Black mustard is used both in cooking (for making sauces) and in pharmaceuticals (for making patches and herbal medicines). In addition, the seed cake of this crop is used in agriculture as green manure (green manure).
3. Sarepta mustard (Russian). The most pungent and oily plant variety, 100 g of seeds of which contains up to 49% healthy fat. Table mustard is made from grains of the Sarep variety, and powder for mustard plasters is obtained from oilcake.
4. Field mustard. Harmful weed that serves as a "reservoir" for insect pests. Despite the fact that field mustard is not to be eaten, it is permissible to use it for feeding farm animals.

In addition, there is an Abyssinian variety, which is used to create crambe oil used in cosmetology.

Benefit or harm

Mustard is one of the most useful spices, which has antibacterial, warming, anti-inflammatory, tonic and expectorant effects on the human body. Given that the product accelerates the transformation of fats, it is widely used in weight loss programs. In addition, mustard has now gained fame as a mild laxative, choleretic and antioxidant agent.

Medicinal properties:

1. Stimulates appetite, speeds up metabolism, increases saliva production.
2. Liquefies phlegm, promotes expectoration.
3. It has a warming effect (when applied externally), relieves muscle pain, accelerates wound healing.
4. Increases cerebral circulation, thereby improving the cognitive functions of the brain.
5. Increases sexual desire (libido).
6. Neutralizes the action of free radicals, slows down the aging process.
7. Stimulates the secretion of the digestive glands, improves the absorption of fatty and protein foods, eliminates flatulence.
8. Suppresses pathogenic flora, neutralizes the action of toxins and toxins.
9. Reduces the frequency of asthmatic attacks, reduces the intensity of manifestations of rheumatoid arthritis, relieves pain in the joints.
10. Stimulates the regeneration of tissues and cells, helps to strengthen the vocal cords.

Despite the usefulness of the product, with careless, uncontrolled use, it can be harmful to health.

Mustard is contraindicated in:

• increased acidity of the stomach;
• pulmonary tuberculosis;
• pathologies of the kidneys (especially with nephritis and pyelonephritis);
• gastritis, enterocolitis, ulcer;
• varicose veins (with external use);
• food allergies;
• individual intolerance;
• children's age (up to 3 years).

In addition, you should not eat seasoning at night, because it spicy taste irritates the receptors, as a result, problems with falling asleep may occur.

Remember, the abuse of mustard threatens with shortness of breath, bradycardia, inflammation of the gastric mucosa, exacerbation of the ulcer.

Chemical composition

product, 100 g of which contains 70 kcal. At the same time, the seeds of the culture are a natural source of vegetable and essential oils used both in cooking and in pharmacology. Table number 2 " Chemical composition mustard"

Name	Concentration of nutrients in 100 g of product, milligrams
vitamins
	22,4
	1,5
	0,52
	0,36
	0,34
	0,3
	0,06
	0,03
	0,007
	0,004
	0,002
	1135
	138
	106
	58
	49
	1,51
	0,64
	0,42
	0,09
	0,033
	0,001

Table number 3 "Amino acid composition of mustard"

Name	Protein content in 100 g of product, grams
	0,75
	0,4
	0,37
Leucine	0,3
	0,27
	0,26
	0,24
	0,21
	0,2
	0,17
	0,17
	0,15
	0,14
	0,12
	0,08
	0,01

The composition of mustard grains includes glycosides, esters and, which have a powerful bactericidal and antioxidant effect on the body.

Application in cosmetology

Given that mustard is a symbiosis of biologically active substances, the product has long been used for cosmetic purposes to maintain beauty. For the first time, oriental beauties began to use the seasoning, and European women followed them. Mustard is indicated for the care of oily, flabby and problem skin.

Seasoning effects:

1. Activates metabolic processes in the dermis, restores cellular balance.
2. Improves skin tone, evens out its relief, eliminates the "traces" of acne.
3. Normalizes the work of the sebaceous glands, cleanses the pores.
4. Lightens age spots and freckles.
5. Reduces the severity of inflammatory processes, dries out acne and pimples.
6. Smoothes fine wrinkles, improves skin turgor.
7. Stimulates the production of collagen and elastin.
8. Improves blood flow to the dermis, tones the stratum corneum, activates hair growth, strengthens the cuticle.
9. Nourishes and moisturizes the dermis.

Remember, mustard is an aggressive seasoning that can easily burn a dry, irritated dermis. In view of this, owners of dehydrated skin are advised to perform masks based on it exclusively through a thin flannel fabric, avoiding contact with the mucous and sensitive integuments of the body.

With a combined type of dermis, mustard cosmetics are applied to the face after pre-wetting it with olive oil.

Helpful Hints:

1. To prepare homemade masks, you should use only dry mustard powder (ground with your own hand).
2. The maximum exposure time of mustard products on the skin is 10 minutes.
3. Mustard masks are best applied in the evening (2 hours before bedtime), because after the procedure the dermis will be red for some time.
4. Given that the seasoning dries the skin, owners of oily hair should not do mustard masks more than 5 times a month. With dry dermis, it is better to limit yourself to 3 procedures. After 6 months, the course of treatment is repeated.
5. To enhance the cosmetic effect, after the mustard “care”, a nourishing mask is applied to the face.
6. To reduce the aggressive effect of the seasoning on the scalp, mustard products are applied to it 3 days after washing the hair.

Remember, masks with hot seasoning are contraindicated in cases of rosacea, hypertension, impaired patency of the vessels of the cervical region, damage to the stratum corneum, hypertrichosis (excessive hair growth), rosacea, herpes, atopic dermatitis.

Before using the products, you should first test the skin for allergies. To do this, the spicy mass is applied to the inner elbow bend and the reaction of the dermis is observed. The appearance of a strong burning sensation or redness is the first reason why you should stop using mustard-based beauty recipes. In the absence of a reaction to the composition from the body, the seasoning can be introduced into the composition of the masks.

Home beauty recipes

1. Mask for problematic acne skin. Ingredients: 30 ml of water, 20 g, 15 g of mustard powder, 2 drops of lemon juice. Combine these components, and then apply the mixture to the affected area (dotted). After 10 minutes, rinse your face with warm water.

The composition has a powerful anti-inflammatory, bactericidal and cleansing effect.

1. Whitening face mask. Preparation principle: pour 15 g of mustard powder into 30 ml of purified water. Simmer the mixture for 10 minutes in a water bath. After cooling, add 25 ml of natural honey, 15 ml of lemon juice and 0.3 ml of almond oil to the solution.

The tool is used to even out skin tone, soften the dermis, remove freckles and age spots.

1. Mask for mature skin. Mix 25 ml (thermostatic), 20 g finely chopped, 15 g mustard (chopped). Apply the composition to the cleansed epidermis after the make-up removal procedure.

The composition perfectly tones the skin, smoothes fine wrinkles, improves complexion, accelerates regeneration.

1. Cleansing mask for any type of dermis. The composition is prepared on the basis of mustard and oat flour. To do this, these components are mixed in equal proportions (15 g each), and then pour 30 ml hot water(90 degrees). After cooling, the mixture is combined with (15 ml) and lemon juice (0.3 ml).

The mask is used to even out skin tone, cleanse superficial pores, smooth out fine wrinkles.

1. Cellulite wraps. To combat the orange "peel" combine 45 ml of linden honey and 30 g of crushed mustard. The mixture is rubbed into problem areas with massaging movements, and then the body is wrapped with cling film. After 50 minutes, the mask is washed off hot, and then cold water. The frequency of the procedure is 2 times a week.

The composition actively nourishes the dermis, activates the breakdown of adipose tissue, and accelerates tissue energy exchange.

1. Mask to stimulate hair growth. Active ingredients: 30 g of mustard powder, 30 ml of nettle decoction, 15 ml, 15 ml of fatty almond oil. Rub the prepared mixture into the root zone of the hair. The exposure time of the composition is 10 minutes.

With regular use of mustard "cosmetics" not only improves the appearance of the skin, but also slows down the aging process. When working with hot seasoning, follow the safety rules: do not apply the composition to damaged skin (cuts, scratches), avoid the area around the eyes.

Application in traditional medicine

Considering mustard is rich essential oil, it is often used for wraps, baths and warming procedures. When applied externally, the seasoning promotes the resorption of foci of inflammation, the expansion of blood vessels, and the reduction of pain.

Folk recipes:

1. Foot baths for colds. Dissolve 60 g of mustard powder in 6 liters of hot liquid, and then dip your feet into the "burning" solution. After 15 minutes, wipe your feet dry and put on woolen socks. This procedure should be carried out immediately after the first signs of the disease appear: discomfort in the throat, aching muscles, nasal congestion. Along with this, foot baths are effective for bronchitis, joint pain and a sharp increase in blood pressure.

With varicose veins, it is better to refuse the procedure.

1. Mouthwash. For cooking antiseptic solution you will need: dry mustard (10 g), sea salt (10 g), lemon juice(5 ml), honey (5 ml). These components are poured with boiling water (250 ml), and then infused for a quarter of an hour in a thermos. The tool is indicated for irrigation of the oral cavity for colds, tonsillitis and pharyngitis.
2. Phytocomposition for the treatment of articular rheumatism. Ingredients: 90 ml of medical alcohol (70%), 50 g of mustard powder, 40 ml of camphor oil (10%), egg white. After mixing, move the raw materials to a cold place for 2 days. The resulting mixture is applied to a gauze cut (folded in 3 layers), and then applied to the affected area. From above, the compress is covered with cellophane and cotton cloth, secured with a bandage, left for 2 hours.

To relieve joint pain, the procedure is performed for 60 days (preferably at bedtime).

1. Warming bath for neuralgia. To reduce the pain syndrome in the area of ​​​​innervation of the nerves, it will be necessary to prepare a therapeutic mixture from mustard powder. To do this, 200 g of crushed raw materials are poured into 300 ml of boiling water, mixed thoroughly, and then added to a bath filled with water. The optimum temperature of the liquid is 37-38 degrees, the duration of immersion in water is 10 minutes.

After taking a therapeutic bath, the body is washed with warm water, and then they go to bed for 1.5 hours. This procedure can be used for bronchitis, pneumonia, acute respiratory diseases, as well as after a long stay in the cold (as a cold prevention).

1. Express remedy for migraine. Dissolve 150 g of freshly ground mustard powder in 2 liters of hot water. Cool the liquid to 38 degrees. For migraines, soak both hands in a warm solution for 10 minutes. Headache should calm down.

Remember, procedures using mustard can only be carried out with intact skin areas where there are no abrasions, scratches, rashes and irritations.

household helper

Mustard is one of the few seasonings used not only in cooking and pharmacology, but also in everyday life.

Household Application:

1. Dishwashing liquid. Mustard, due to the content of allyl oil, perfectly removes fatty deposits from kitchen utensils. To wash off the dirt, the dishes are soaked in a burning powder (diluted with water) for 5-10 minutes, after which they are washed under running water.
2. Neutralizer of unpleasant smells. In order to eliminate the undesirable aroma that has eaten into plastic dishes or other kitchen utensils, 10 g of chopped mustard is poured into it. After that, 150 ml of liquid is added to the container and shaken vigorously. After 5 minutes, the dishes are washed with hot water.

Along with this, mustard can be used to eliminate unpleasant odors inside chests of drawers, sideboards and wardrobes. To do this, the powder is placed in small fabric bags, and then laid out in a niche of cabinets and cabinet furniture.

1. Stain remover. Mustard does an excellent job of removing old dirt and unwanted odors on woolen fabrics. It is advisable to use hot seasoning instead of powder for soaking (200 g of dry mix per 10 liters of water) and automatic washing (50-100 g of mustard per machine).

The optimal duration of soaking linen in mustard liquid is 3 hours. After washing, woolen items must be rinsed in water, to which ammonia is added.

1. preservative. Mustard will help keep meat out of the fridge, as it prevents rotting processes. To lengthen the shelf life of raw materials, it is thickly coated with natural hot seasoning.
2. Insecticide from garden pests. Mustard powder is used to control earth fleas, caterpillars, aphids, moths, thrips and slugs. For spraying fruit crops, a solution is prepared based on the calculation of 100 g of seasoning per 10 liters of water. The duration of the liquid infusion is 1.5 days. Before irrigation, laundry soap (a third of a piece) is added to the mixture.

In addition, mustard is an excellent green manure used as a green fertilizer to enrich the soil with nutrients and inhibit weed growth.

Consistency and color. Ready-made high-quality mustard has a uniform structure and a yellow tint (sometimes light brown). The gray color of the seasoning indicates the presence of low quality mustard powder in it. In addition, the consistency natural sauce homogeneous without visible bundles and lumps.

Shape and structure of whole seeds. Grains of quality mustard are usually the same size without crevices and dark spots. The presence of defects on raw materials indicates its improper storage or pest infestation.

If dust is poured when rubbing the seeds, their expiration date has long expired.

1. Package. It is better to buy liquid mustard in a transparent glass container in order to visually assess the quality of the product. If oil drops, bubbles, delaminations or a dark dry crust are visible on its surface, the product is spoiled.
2. Manufacturer country. When choosing mustard, it is important to pay attention to the region of harvest, as its sharpness and taste depend on it. So, Polish and Russian seasonings are recognized as the hottest sauces, and American and European ones are recognized as “softer”.
3. Aroma and taste. Quality mustard seeds have a subtle pungent odor, which manifests itself mainly when chewed. Moreover, yellow varieties are characterized by a sweetish taste with a slight bitterness, and brown varieties have a caustic “burning” oral cavity.

The shelf life of natural mustard is 45 days (at a temperature of 5-10 degrees). If the shelf life of the product (indicated on the packaging) exceeds this limit, preservatives have been added to the raw materials.

Application in cooking

Mustard is a spicy seasoning that emphasizes the taste of fish, meat, mushrooms and vegetables dishes. In addition, due to its antibacterial properties and the "ability" to translate the emulsion into fats, the product is used to create a variety of sauces and increase the shelf life of perishable food (as a preservative).

How to make homemade mustard

To obtain the sauce, it is better to use fresh whole grains, which are ground just before creating the dish. After grinding, the mustard flour is sifted through a fine sieve. This procedure is performed to prevent large shell particles and foreign impurities from entering the finished mixture.

Home mustard (Dijon)

Ingredients:

• dry wine - 180 g;
• mustard powder (from black seeds) - 55 g;
• onions - 1 pc;
• liquid honey - 40 g;
• vegetable oil (preferably olive) - 35 g;
• garlic - 20 g (2 teeth);
• Tabasco sauce - 15 g;
• tomato paste - 10 g;
• sea ​​salt - 5 g.

Cooking principle:

1. Finely chop the onion and transfer to a small bowl.
2. Pour onion with dry wine, put on fire. After boiling, turn off the fire, boil the raw materials for 5 minutes.
3. Strain the hot wine broth through a colander, combine with sea ​​salt and mustard powder. Mix the composition thoroughly.
4. Add vegetable oil, Tabasco sauce and liquid honey to the cooled dressing.
5. Boil the mustard mixture over low heat until a homogeneous thick mass is obtained (3-5 minutes).
6. Place the dressing in a cool place until completely thickened.

Dijon mustard goes well with vegetable snacks, meat side dishes, sausages and red fish.

whole grain mustard recipe

Ingredients:

• apple or vinegar- 100 ml;
• whole mustard seeds (black and yellow) - 100 g;
• light beer - 50 ml;
• honey - to taste.

Cooking method:

1. Pour mustard seeds with apple cider vinegar.
2. Add light beer to the burning mixture, mix thoroughly, cover with cling film.
3. Insist mustard dressing warm for 9 hours.
4. Add honey or sugar to the swollen grains.
5. Grind the resulting mixture with a blender.

If the sauce is too thick, you can add 20-50 ml of water during whipping.

1. Transfer the finished mustard to a glass dish, and then put it in the refrigerator.

Shelf life home gas station- month.

Conclusion

Mustard is one of the most popular spices in cooking, used as a side dish for meat, fish and vegetable dishes. In addition, it is used as a natural emulsifier for the preparation of marinades, dressings and sauces. Given that mustard is a natural source of volatile esters, glycosides and organic acids, it is successfully used for pharmacological purposes. The product improves metabolism, stimulates digestion, accelerates tissue regeneration, suppresses pathogenic flora, improves the absorption of fatty foods, promotes sputum discharge. Along with this, mustard is used in cosmetology for the care of oily, acne and problem skin.

Remember, mustard is an aggressive spice containing erucic acid, which is not broken down in the body. In view of this, the product (especially unrefined oil) should be used with caution, no more than 30 g per day, since its accumulation in the body can cause inflammation in the heart muscle.