Is it all Maslenitsa for cats? Spicy, sweet and even coffee: how Bavarian mustard differs from Russian mustard

04.03.2018

Mustard was almost the first seasoning with which people supplemented food, and its beneficial properties have been known for a long time, but modern research has revealed that it can be not only beneficial, but also harmful to the body. Here you will learn interesting facts, including about such a popular option as Dijon mustard - what it is, what it is made from, how to prepare it and much more.

Mustard is a spicy paste that is made from the seeds of a type of mustard plant called mustard: black (Brassica nigra), white or yellow (Sinapis alba) or brown (Brassica juncea), as well as other ingredients.

The name "mustard" is common in two senses: the plant from which the seeds are obtained and the seasoning from them.

Whole and ground seeds (mustard powder) are used independently in many culinary recipes, making mustard one of the most commonly used spices around the world.

The seeds are also called dry mustard. Ready mustard is dry mustard combined with a liquid—vinegar, wine, or even water—to form a paste. Its texture and flavor depend on what type of seeds are used, how finely they are ground, and what other ingredients are added.

This popular seasoning is especially loved in Russia.

What mustard looks like - photo

general description

Mustard is a vegetable that belongs to the same family as broccoli and cabbage - Brassicaceae and Cruciferae.

The mustard plant reaches a height of about 1.5 meters, it has an erect stem and a tap root. The flowers are golden yellow. The fruits are pods containing small, tiny, about 1 mm round, light yellow seeds with a smooth surface.

Mustard is native to Asia Minor but is now cultivated as a major commercial crop in Canada, India, China and temperate Europe.

What mustard is made from: composition

There are about 40 varieties of the mustard plant. Some are grown for their leaves, which are eaten as a vegetable in some parts of the world, others for their tiny seeds. Here are the main three types of plants from which the familiar seasoning is made:

• White or yellow mustard (Sinapis alba or Brassica alba): The seeds are light straw yellow in color and slightly larger than the other two varieties. They have a mild spiciness. Originating in the Mediterranean, it is used to make bright yellow American mustard. This is the main ingredient in American mustard.

• Black mustard (Brassica nigra): The seeds are small and very sharp and cost more so they are not as common. Mustard seeds are very spicy. This species is mainly distributed in South Asia. It is stronger in taste than the other two types.

• Brown mustard (Brassica juncea): originally from Northern India, its other names are gray or Russian, as well as Chinese, Indian, Sarepta, and are rather large grains of brown color. Many European mustards are made from brown seeds. Also used in Indian cooking.

Edible mustard greens are the leaves of the mustard plant and are often used in Indian, Chinese, Japanese and African cuisines. There are many different varieties of these greens, ranging in leaf size, shape and color from green to red and purple.

How to make mustard seasoning

When thousands of mustard seeds are ground, they form mustard powder, which can be used alone as a spice or added to other ingredients to make mustard.

For example, it is mixed with water, wine or vinegar, and other spices are added to make many varieties of the paste-like condiment we call mustard. Depending on the liquids and spices used, it can be mild or very hot.

Mustard, which is sold in stores, is made in one of two ways - from powder or grains. Outwardly, they do not differ, but grain is healthier and tastier than powder.

The reason is that to obtain mustard powder, the oil is squeezed out of the seeds and what remains is ground. Valuable mustard oil is sold separately, and cheaper sunflower or soybean oil is added to the seasoning. Powdered mustard is more pungent and does not have a piquant aroma.

Here's how to make real mustard from whole seeds:

1. Mustard seeds are first cleaned, then crushed and deactivated.
2. The powder is then ground to a fine flour and mixed with other ingredients.
3. This mixture is then allowed to ferment for several hours.
4. The mixture is then completely ground, giving the mustard paste a very fine and creamy consistency.

During production, it is important that the maximum temperature does not exceed 50 C, otherwise the precious mustard oils are destroyed.

Types of ready-made mustard seasoning

Dijon mustard– originally prepared in Dijon, France, it is made from brown and/or black seeds, seasoned with unripe grape juice or white wine, wine vinegar, or a combination of all three. It is beige to yellow in color and is usually uniform in texture.

Creole - brown mustard seeds were pickled in vinegar, crushed and mixed with horseradish. It's hot and spicy.

German mustard– from soft to hot, spicy and slightly sweet. The consistency can vary from smooth to coarse, and the color can range from pale yellow to brown.

English - made from white and brown or black seeds, flour and turmeric. Usually bright yellow in color and very pungent.

Chinese mustard- Commonly served in Asian restaurants as a dipping sauce for food.

American mustard– also called yellow because of its bright color. This mild, sweet-tasting condiment is popular as an additive for hot dogs and burgers. It is made from white mustard seeds mixed with salt, spices and vinegar, usually with the addition of turmeric.

Honey mustard is sweetened with honey, syrup or sugar; its taste can be both hot and mild.

Grainy mustard– made from a mixture of whole and ground seeds, usually brown.

Bordeaux - it is made from a mixture of black and brown seeds, but the husks are not peeled, so it is darker. It is mixed with vinegar, sugar, a large amount of tarragon and other spices. It has a sour-sweet taste.

Beer mustard - uses beer as a liquid base instead of or sometimes in addition to vinegar. Having less acidity, mustard with beer usually tastes sharp.

Russian (table) mustard- a spicy seasoning familiar to Russians, made from brown mustard powder with the addition of vegetable oil, vinegar and salt.

Dijon mustard: what is it, homemade recipe

The hot, creamy taste of French Dijon mustard is universal and goes with almost everything, which is why its popularity is high all over the world. What are the features, read on.

What is Dijon mustard?

Dijon mustard is a paste-like condiment made from white wine and brown mustard seeds, also containing other spices, pale yellow in color and slightly creamy in consistency, used in both hot and cold meats and salad dressings. Her recipe may also include whole seeds.

This name originally referred to a recipe for ready-made mustard, which since 1865 was made in the city of Dijon, the capital of Burgundy (a region of France in the eastern part of the country), which was famous for its special cuisine and its wines. The seasoning created there was considered the best for two and a half centuries.

In modern times, the term "Dijon mustard" has become a generic term, so any mustard that uses the basic Dijon recipe can be called Dijon.

One of the most important ingredients in traditional Dijon mustard is the juice made from unripe grapes. This tart liquid gives it its characteristic aroma.

However, if you want to make it at home, lemon juice or vinegar are excellent substitutes. The recipe also includes white wine, and if you want authenticity at all costs, use a white wine from Burgundy, such as Chablis or Burgundy Blanc (which are made from Chardonnay grapes).

What Dijon mustard looks like - photo

How to make Dijon mustard

The Dijon mustard recipe includes whole brown and yellow seeds, white wine and wine vinegar.

Please note that the seeds should be allowed to soak for 48 hours before cooking, and the finished seasoning should be refrigerated for an additional 24 hours to stabilize. But the actual cooking time is very short.

Classic whole grain recipe

What you will need:

• 4 tablespoons brown mustard seeds;
• 4 tbsp. spoons of yellow seeds;
• ½ cup dry white wine (good quality, such as Sauvignon Blanc or Chardonnay);
• ½ cup white wine vinegar.

How to cook:

1. Combine mustard seeds, wine and vinegar in a glass bowl. It's important to use glass because the acid can react with certain metals and change the flavor. Cover with plastic wrap and let sit at room temperature for two days.
2. Now transfer the contents into a blender along with the salt and blend until you reach the desired consistency. Usually it takes about 30 seconds to get a grainy texture.
3. Then transfer the mixture back into a glass jar with a tight lid and refrigerate for another 24 hours before using.

This is a classic version of Dijon mustard and has a slightly crunchy texture. It will keep in the refrigerator for several months as long as it is tightly sealed.

How is Dijon mustard different from regular mustard?

Dijon mustard, of course, differs from “regular” mustard both in composition and in quality characteristics; the difference is clearly presented in the table and in the photo:

Smell and taste

The taste and smell vary depending on the type of mustard and the ingredients. It acquires a pungent taste only when the seeds are crushed and combined with liquid. Crushing and moistening mustard seeds or mixing mustard powder with water activates the enzyme myrosinase. It reacts and forms an essential oil, which gives it its characteristic taste.

The darker the mustard seed, the spicier and tastier the seasoning made from it:

• White mustard seeds have a weak, sweetish taste.
• The brown ones are first bitter from the outer husk, and then a strong burning taste appears.
• Black ones combine these features: they taste sharp, hot, spicy.

The spiciness can be adjusted by mixing different types of seeds, for example, if black or brown mustard seeds are used exclusively for spicy seasoning, then the combination of mild white and strong black mustard seeds may provide only a slight spice.

The taste also changes with the addition of other spices, such as tarragon, garlic, paprika, cinnamon, curry or honey, horseradish, etc.

The pungency of mustard seeds is caused by an enzyme called myrosinase. Myrosinase can be neutralized by heat. Although black mustard is considered extremely hot compared to other mustards, it sweetens and becomes milder when heated or toasted. The heat gives it a nutty flavor.

How to choose and where to buy mustard

When selecting mustard greens, look for clean green leaves without brown spots. The smaller, more tender spring leaves will be milder in flavor than the mature ones sold in the summer and fall.

Mustard plant seeds are usually sold in stores in different forms:

• whole dried;
• crushed (mustard powder);
• prepared into a paste;
• in the form of oil.

Mustard powder should be uniform in color, well crushed, with no signs of mold or moisture.

When purchasing ready-made seasoning, always pay attention to the list of ingredients. Some manufacturers add harmful preservatives, such as potassium pyrosulfite (E 224), which can cause nausea, headaches or even asthma attacks in sensitive people.

Read the label carefully, the composition should indicate what the product is made of - mustard powder or grains. The latter is preferable, since this seasoning contains more nutrients and tastes better.

Avoid mustards colored with artificial colors; it is better if the color is added using natural turmeric.

Look for Dijon mustard with the fewest ingredients. All you need is water, mustard seeds and vinegar (wine is best). Real mustard does not need a large amount of preservatives, since it does not contain components that quickly deteriorate.

Mustard is usually readily available in the spice section of supermarkets, so research local grocery stores in your area.

If you find it difficult to choose a good ready-made mustard, pay attention to this online store - the quality is guaranteed and there is a seasoning for every taste.

Many brands include turmeric, paprika, or garlic, so keep these differences in mind when choosing a flavor.

If you buy whole grains, it is advisable to choose organically grown ones to avoid the risk of introducing harmful substances into your body. You can buy excellent mustard seeds from global manufacturers in this section of the IHerb online store:

How and how long to store mustard

Place mustard greens in a plastic bag and store in the refrigerator for 3-4 days.

Mustard powder will keep in a cool, dark place in an airtight container for six months, and whole seeds will keep for one year. The shelf life of oil and paste is up to six months.

A jar of ready-made mustard can stand in the refrigerator for a long time without spoiling, but as soon as it is opened, the aroma and pungency begin to disappear. Buy this seasoning in a small container and replace it every few months.

Ready-made mustard that is a little over a year old is still usable, but has lost its pungency.

Chemical composition of mustard

Mustard seeds are rich in phytonutrients, minerals, vitamins and antioxidants.

Nutritional value per 100 g of mustard seeds (Brassica juncea)

Health Benefits of Mustard

Mustard is very high in calories: 100 g of seeds contain 508 calories. However, it consists of high-quality proteins, essential oils, vitamins, minerals and dietary fiber, due to which it has beneficial properties.

What are the benefits of mustard seeds?

Mustard seeds contain essential oils, as well as plant sterols - brassicasterol, campesterol, sitosterol, avenasterol and stigmasterol. Some of the glucosinolates and fatty acids in the seeds are sinigrin, myrosin, erucic acid, eicosanoic acid, oleic acid and palmitic acid.

• The seeds are an excellent source of vital B vitamins such as folate, niacin, thiamine, riboflavin, pyridoxine (vitamin B-6), pantothenic acid. They help in the synthesis of enzymes, for the functioning of the nervous system and regulate the body's metabolism.
• 100 g of mustard contains 4.733 mg of niacin (vitamin B3), part of the nicotinamide coenzymes that help lower cholesterol and triglyceride levels in the blood.
• The seeds contain flavonoid and carotenoid antioxidants - carotenes, zeaxanthin and lutein, as well as small amounts of antioxidants - vitamin A, C and vitamin K.
• It is an excellent source of vitamin E - gamma tocopherol. Contents about 19.82 mg per 100 g (about 132% of the daily requirement). Vitamin E is a powerful lipid-soluble antioxidant necessary to maintain the integrity of the cell membrane of the mucous membrane and skin, protecting it from harmful oxygen radicals.

Mustard is rich in minerals that are beneficial to health, especially many of these:

• calcium – helps build bones and teeth;
• manganese – used by the body as a cofactor for the antioxidant enzyme superoxide dismutase;
• copper – necessary for the production of red blood cells;
• iron – important for the formation of red blood cells and cellular metabolism.

The famous mustard condiment in the form of a paste consists of only 30% seeds. So, to reap the benefits of the above vital and nutritious nutrients, you will either have to eat mustard sprouts from 100 grams of mustard seeds or at least 300 grams of prepared mustard.

The benefits of mustard for the human body

The valuable nutrients present in different parts of the mustard plant such as seeds, leaves and oil collectively offer immense health benefits along with a unique taste.

• Prevents cancer. As a member of the Brassica family, the seeds of the mustard plant contain high levels of beneficial phytonutrients called glucosinolates, which are valuable in preventing various types of bladder, colon, and cervical cancers. Various studies have shown that the anti-cancer effects of these components inhibit the growth of cancer cells and even protect against their formation.
• Treats psoriasis. Tiny mustard seeds are effective against psoriasis, a chronic inflammatory autoimmune disease. Experiments have confirmed their benefits in the treatment of lesions associated with psoriasis.
• Have a therapeutic effect for contact dermatitis. Consumption of mustard seeds helps in eliminating the symptoms associated with contact dermatitis, healing the skin and reducing swelling.
• Improves cardiovascular system. Mustard oil has shown positive results in reducing the incidence of cardiac arrhythmia. The cardioprotective properties of mustard oil may be due to the presence of omega-3 fatty acids among other beneficial components.
• Controls diabetes. Mustard greens are great for diabetics. It helps neutralize the effects of oxygen-free molecules and protects against damage caused by oxidative stress in diabetics. Incorporation of mustard oil into food helps in reducing the level of glycosylated proteins and serum glucose.
• Can lower cholesterol. The leaves of the mustard plant have the amazing ability to bind bile acids in the digestive tract, which facilitate the elimination of these acids from the body. Bile acids typically contain cholesterol, so the binding process ultimately helps lower cholesterol levels.
• Valuable for women's health during the menopausal phase. The benefits of mustard for a woman's body are explained by the presence of magnesium in the plant along with calcium, which stimulate bone health and prevent bone loss associated with menopause. This helps reduce the risk of osteoporosis.
• Treats cough and cold. It is a wonderful decongestant and expectorant that helps in clearing mucus in the respiratory tract. Mustard is also effective in the treatment of chronic bronchitis.

Mustard oil and its beneficial properties

Mustard seeds contain up to 36% vegetable oil as well as essential oil, both of which are called mustard oil.

There are two ways to prepare mustard oil: by pressing and grinding.

1. The first method is to crush mustard seeds to obtain vegetable oil.
2. The second method is to grind the seeds, mix them with water and then extract the oil by distillation. This option is low in fat.

Mustard oil is red or brown in color and is widely used in North and East India and has many health benefits.

The essential oil contains the so-called glucosinolate, a valuable phytochemical that is responsible for the aroma of mustard.

According to medical research, they act against fungi, viruses and bacteria and have wound healing, anti-inflammatory, appetite stimulating and digestive properties.

It has been repeatedly noted that mustard glycosides prevent the formation of tumors, for example, in the liver.

Contraindications (harm) of mustard

In general, mustard is considered safe, however, consuming large quantities can bring not only benefits, but also harm to health. Here are some side effects from abuse:

• irritation of the mucous membranes of the digestive organs;
• heartburn, pain and discomfort in the stomach;
• exacerbation of gastrointestinal diseases.

In case of individual intolerance, mustard causes an allergic reaction.

The benefits and harms of mustard for the body depend not only on the dosage, but also on contraindications:

• allergy;
• gastritis;
• stomach ulcer;
• duodenal ulcer;
• enterocolitis;
• tuberculosis;
• kidney diseases.

The use of different forms of mustard in cooking

Mustard is an essential ingredient in many dishes that use different parts of the mustard plant:

• Whole seeds – these are fried in oil until they burst and then added to various vegetable dishes.
• Ground (mustard powder) - mayonnaise, mustard pastes, salad dressings are prepared from it and used for baking meat and poultry.
• Ready-made pastes, sauces - they are often added to salad dressings along with egg yolk and butter or as an addition to the main dish.
• Greens – These are pre-cleaned by placing them in cool water for a while to settle the sand and dirt, and then rinsing again until the water runs clear.

In most recipes, dry and ready-made mustard can be substituted in the ratio of 1 teaspoon dry mustard = 1 tablespoon ready-made. In some cases, you will need to adjust the amount of liquid used in the dish - add it or use less.

Mustard is usually added towards the end of cooking and heated gently.

When adding mustard to baked goods, it will inhibit the growth of yeast, so it will take longer to rise.

Here are some tips on what to eat mustard with:

• Mustard glaze is great for cooking meat! Pork, baked chicken wings or thighs taste amazing when coated in a mustard brown sugar glaze when baked in the oven.
• Very tasty with potatoes, for example, in salads. Also try adding a little mustard to mashed, baked or roasted potatoes just before baking them in the oven.
• It also goes well with fish. Adding mustard to a marinade, rubbing the fish before grilling, or serving the sauce with the finished dish are all delicious options.

Application of French mustard beans (Dijon)

French Dijon mustard (beans) is one of the most delicious versions of this spicy seasoning and its use in cooking is very diverse. It can transform almost any dish.

• This is a great addition to sandwiches and a must for sausage. The slight sourness of mustard grains makes it an ideal combination for fatty foods. That's why it's so often served with homemade sausage.
• Great for meat - steaks, pork chops. Add a spoonful of grainy mustard to the sauce for even more delicious flavor.
• Whole grain mustard is very good with lamb. This meat needs strong, rich flavors, so this seasoning complements it perfectly.

How can you replace mustard in a recipe?

If you don't have mustard powder, consider options for replacing it.

• Horseradish is in the same family as the mustard plant, but is made from the root rather than the seed. The similarities between the two make it a great replacement. Horseradish is hotter than mustard, but loses its pungency when heated, therefore, it is only suitable for cold dishes. When using horseradish powder as a substitute, use half of what the recipe calls for mustard powder.
• Turmeric can also work as an alternative to mustard powder if you don't mind the bright yellow color it will turn your dish. This spice has a mild mustard-like spiciness and similar bitter notes. To replace, you can use exactly the same amount of turmeric.
• Wasabi powder is another option that will provide the same sharpness you expect from mustard. Like horseradish, it is spicier than mustard powder, so use it sparingly. Start by adding about half as much mustard as the recipe calls for, and add little by little until desired flavor is achieved.

N. KHRAMESHINA, President of the Moscow cat lovers club “Cat House”

French, American and Russian diplomats once argued which of them would force the cat to eat mustard. The American diplomat took the hot dog, cut it, put mustard inside and gave it to the cat. He smelled the mustard and did not eat. The French diplomat put the mustard on a saucer, poured it with fragrant fish sauce and offered it to the cat. But the cat refused this treat too. Then the Russian smeared mustard on the cat's face, and the cat began to lick its lips.

Of course, this anecdote is not about the gastronomic preferences of the cat, but about the cunning of the Russian diplomat. However, it is worth listening and using the suggested technique when it is necessary to give your cat liquid medications (if they are not bitter) or vitamin drops.

At different stages of life, cats' favorite foods vary, depending on their personal tastes and health status.

A kitten's only food for up to three weeks is mother's milk or a milk substitute. Then the kittens begin to be fed with finely grated cheese, very liquid milk semolina porridge, as well as raw beef or boiled chicken, minced through a meat grinder. The first portions are 5-10 grams per day, gradually increasing them.

Don't force feed your kitten! He should start eating on his own initiative, sometimes this happens at one and a half months! Weaning from mother's milk too early is also undesirable: such kittens can lag behind in development, retain the sucking instinct for a long time, become aggressive, and have an unbalanced character. The transition to adult food should be gradual and natural for kittens.

At the age of up to three months, kittens should eat six times a day, consuming 120-150 grams of food, and from three to six months, during the most active growth, four times a day, consuming 180-220 grams of food. During this time, do not forget to give your kitten at least 30 grams of raw meat daily.

Starting from two months, it is necessary to limit the kitten's intake of cow's milk and milk porridges, and from three months, stop giving them altogether, since lactose (milk sugar contained in whole cow's milk) is not digested by the cat's body and often causes diarrhea. But the consumption of cream, cottage cheese, sour cream, cheese and other dairy products can not be limited throughout the cat’s life.

The opinion that a cat can be fed with leftovers from our table is deeply mistaken. So, sweets, pickled, smoked, dried foods are contraindicated for her. Fatty fish causes stomach upset. Instead of fats, it is better to add vegetable oil to cat food - it improves digestion and intestinal motility. It is advisable to boil the fish; be sure to remove the bones.

A cat does not particularly need vitamin C, since its body produces it itself, but it does need vitamin A.

Cats that prefer fish are deficient in B vitamins. You can replenish it by adding dry oatmeal flakes, sprouted grains, oat or wheat greens, and dry brewer's yeast to fish or meat. By the way, a lack of vitamin B2 negatively affects the mucous membrane of the entire body, including the eyes (heavy discharge is observed). This is especially important for owners of long-haired cats of white and other light colors to know.

By six months, kittens generally finish developing black, red (fawn), smoky, color-point (Siamese) and some other colors. With proper nutrition, you can correct the shortcomings of these colors. It is not recommended to give calcium gluconate to color-point cats, as it causes darkening of the body, which is undesirable. For Red Persians, it is good to add the juice of red sweet peppers (bell peppers) to their food, from which the red tint becomes more evenly and intensely “colored.” But this additive is not recommended for cream cats, otherwise the “cream” will become very dark (“warm”). Black cats should not add seaweed to their food; it can reduce the black color of their hair.

From six to nine months, kittens continue to actively grow and develop. At this time, the daily food intake is 200-250 grams with three feedings a day. By eleven months, developmental activity decreases, and the rate of food consumption is gradually reduced to 180-220 grams, and the number of feedings is increased to twice a day. From eleven months, young animals generally switch to the adult feeding regime: 150-200 grams per day with two meals a day.

Kittens are less picky about food than adult cats, so if you want to accustom your pet to different foods, then you need to do this from the very first steps. It is useful to give your cat not only green oats, which
should stand in a small pot near a bowl of water, but also add finely chopped lettuce, parsley, and dill to the food. If your cat expresses a desire to try fresh cucumbers, melon, watermelon or other berries, do not interfere, they are healthy in small quantities. But if she starts eating potatoes, cabbage, beans, peas or other legumes, know that these vegetables will cause unpleasant and painful sensations in her intestines.

A cat's diet should be quite varied, but it is difficult to force it to eat food that it does not like. Thus, the sacred Burmese and Siamese cats, distinguished by excessive pickiness in food, will stubbornly refuse food until they get their favorite dishes from their owners.

Many cats happily eat liver, but excess of it, like other offal products, as well as chicken meat and eggs, can lead to undesirable consequences. Such food can be given no more than once every 7-10 days. It is a mistake to think that veal is the best meat for cats; it contains substances that are contraindicated for cats. Beef is preferable. You should also not feed your cat raw pork and lamb. Goose and turkey are not the best food for her either. But day-old chicks, as well as live mice, are ideal food. However, keep in mind that the good mice are not those that run around the garden plot or are found in the apartment (they are the source of some dangerous infectious diseases), but laboratory, biologically pure ones. There should be no talk about soups, borscht, pasta, cereals and other products from our table at all!

A fat, well-fed cat is the pride of its owners. But we forget that by overfeeding cats, we shorten their lives, deprive them of their health, and make them passive.

As already reported, the daily norm for healthy animals is 150-200 grams of food. This does not apply to sick, pregnant or lactating cats. Each disease requires a special feeding regimen. The veterinarian will tell you which one, based on the nature of the disease and the individual characteristics of the cat.

Pregnant cats need a varied and high-quality diet rich in vitamins and calcium. In the last 10 days, the cat should not be overfed to facilitate the birth process. According to some reports, it is advisable not to give meat to a cat in the last week of pregnancy. A nursing cat eats more often and more than normal, approximately 300-350 grams of food three to four times a day. During the feeding period, she can be given cow's milk and milk porridge. Pay special attention to the content of vitamins necessary for the proper development of the offspring.

Neutered animals need to eat no more than 120 grams of nutritious, vitamin-rich food per day.

Never forget about fresh water! It should always be in an easily accessible place - preferably in a glass bowl.

Dishes are preferably made of glass, ceramics or earthenware. Cats don't really like plastic bowls. Conduct this experiment at home: put the same food in plastic, metal and earthenware plates. The cat will definitely choose earthenware.

Recently, many different dry and canned foods have appeared in stores. This, of course, is an excellent balanced diet that does not cause much trouble to the owner. However, I would like to warn you that not all cats treat it the same, and not all types of food are good. Some provoke urolithiasis, allergic reactions, etc.

Cats also have an individual attitude towards canned food. When choosing canned food, listen to the “wishes” of your pet, and then watch her body’s reaction to this type of food. If you get into trouble, stop giving it.

There are also dietary foods on the Russian market - dry and canned. For a number of diseases and complications, this is a life-saving remedy.

In Russia, the most famous mustard is made in the Volgograd region. In the 19th century, in the village of Sarepta (now an urban area), the Russified German Konrad Nayt from a weed plant developed blue mustard, which is called Sarepta or Russian, and opened the production of sauces.

Yulia Krasnoglazova, chief curator of the Old Sarepta Museum-Reserve: “When the residents of Sarepta put mustard oil and mustard on Alexander I’s table, it was recognized as the best. Its taste was far superior to English white mustard, for which Conrad Knight received a gold watch.”

In general terms, the technology has survived to this day. First, mustard oil is extracted from the seeds. It turns out not spicy at all, but very useful. Because of its bright taste, many in the Volga region like to dress salads with mustard oil; you can even do without salt. The cake remaining from the seeds is chopped into mustard powder, which is mixed with water. The smell is so pungent that they work here in gas masks. The mixture is seasoned with the same mustard oil and vinegar, salt, sugar, and preservatives are added. Particular care is taken about spiciness. Technologists complain that the grains are no longer as hot as before, and therefore they have to add natural flavoring.

In Europe everything is different. Mustard is valued not only and not so much for its spiciness. The most popular brand is Dijon mustard. From the name it is clear that he was born in France.  

There are specialized shops dedicated to this seasoning.

The French believe that the special composition of the soil in Burgundy gives the local black mustard grains a unique taste. In addition, there are many vineyards here, so the juice and sometimes wine are used to produce seasoning. There is another, not very appetizing reason for the spread of mustard here., who runs a mustard shop: “The Dukes of Burgundy used mustard to mask the taste of meat, which they loved very much, but it was not always fresh.”

According to French standards, the severity of mustard should be moderate. The method of making the sauce has hardly changed over time. Even the mill is similar to the one it was two centuries ago. A yellow mass is obtained from ground grains, wine and spices. The classic recipe then requires removing the remaining seeds so that the mustard looks uniform. 

Germany has its own mustard traditions. In Berlin they hold tastings for tourists and even let them try seasonings with added coffee, especially hot ones with chili peppers, but in general the Germans also prefer aroma rather than strength. For example, Bavarian sweet mustard on beer is famous, which is served with traditional white sausages.

American mustard tastes even sweeter. It is made from white seeds, adding a little vinegar, a lot of sugar and tinting with turmeric. Americans love this taste so much that in the state of Wisconsin they even celebrate Mustard Day.

“Vinegar makes you angry, mustard makes you sad, onions make you cunning, wine makes you guilty, and baking makes you kinder.”

This is the gastronomic rule of Alice from Wonderland, invented by the famous mathematician, successful photographer and wonderful writer Lewis Carroll.

A very strange person, this Alice, I tell you. Well, who would think of being upset after tasting mustard!

Although, it all depends on what kind of mustard you have on the table. After all, sometimes store-bought mustard doesn’t even look like mustard at all. Where can you not be upset?! It’s different - homemade mustard, strong, fragrant, which takes your breath away and brings tears to your eyes!

Having wandered around the Internet in search of the best recipe for homemade mustard made from powder, I found myself completely at a loss: probably not a single culinary dish has such a huge number of varied preparation options as mustard.

Homemade mustard with boiling water and ice water, with sugar and honey, with vinegar and wine, cooked for 15 minutes and aged for several days, and even mustard with applesauce... How do you like this variety?! There's a lot to be confused about, right?

How to actually make delicious mustard at home?

Bearing in mind that preparing homemade mustard in boiling water once took me too much time, and the result left much to be desired, I decided to experiment and prepare homemade mustard in brine.

There are also options when preparing mustard in brine: homemade mustard is prepared in tomato, cabbage, and cucumber brine. However, since the brine from the pickled tomatoes stored for the winter is not yet ready, and cucumber brine is in abundance, I will also prepare the mustard using the brine from the pickled cucumbers.

• 100 g dry mustard powder
• 160 ml cucumber pickle
• 2 teaspoons honey
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons unrefined vegetable oil
• juice of ½ large lemon
• 3 teaspoons turmeric powder
• 2 buds of dried cloves
• a pinch of ground coriander

How to make homemade mustard from powder

1. In an enamel bowl with a lid, mix dry mustard powder with crushed clove buds, ground coriander and turmeric.

After adding turmeric, the grayish mustard powder immediately takes on a spicy smell and a cheerful chicken-yellow color.

2. Pour the heated but not too hot cucumber pickle in small portions into the mixture of mustard powder and spices. I mix everything thoroughly until a homogeneous composition is obtained that has the consistency of thick homemade sour cream.

3. Add sugar, salt and honey to the resulting mixture.

Important! Since everyone’s recipes for homemade pickles are different, the ratio of salt and sugar in the finished brine also varies. Therefore, when adding honey, sugar and salt, adjust the amount of these ingredients to taste. If the brine is too salty, you can do without salt altogether. But be sure to add honey. This will make the mustard even tastier.

4. Once again, thoroughly mix all the ingredients. I cover the enamel bowl with homemade mustard with a lid and place it in a warm place for 6 hours so that the mustard loses its bitterness and becomes strong.

In summer there is no need to look for a warm place in the apartment. But in the cold season this may pose some difficulties. In winter, dishes with homemade mustard can be placed on the radiator. I had to contrive and place the saucepan on the water heater, which was turned on due to the lack of not only heating, but also hot water :).

But my efforts were not in vain, and within an hour the appetizing scent of homemade mustard spread throughout the apartment.

5. After the allotted time has passed, I remove the mustard from a warm place in which it has already warmed up. While stirring the mustard, I add juice squeezed from half a lemon and vegetable oil, which will soften the harsh taste of fresh homemade mustard.

6. Transfer the mustard to a jar with a tight-fitting lid and place it in the refrigerator.

The shelf life of homemade mustard is slightly shorter than that of store-bought mustard. However, homemade mustard is never left in the refrigerator. Especially when there is a piece of lard or Ukrainian homemade pork and chicken sausage next to it.

Homemade mustard improves appetite and promotes digestion, relieves the first symptoms of a cold and treats cough, and has antioxidant properties. So eat homemade mustard and stay healthy!

Prepare delicious and healthy dishes with HobbyMama!

GotjaRussia, Zavodoukovsk

Reputation: +15776 All author's recipes: 720

Publication date: 2016-12-08 I liked the recipe: 12

Recipe: Homemade mustard - in brine from pickled tomatoes

Ingredients:
ground mustard - 20 gr.;
pickled tomato brine - 3 tbsp;
salt - a pinch;
granulated sugar - 0.5 tbsp;
vegetable oil - 1 tbsp.

Cooking method:

I myself don’t eat mustard, I can’t. But my husband loves this seasoning very much, so at his request and precisely according to this recipe, I cook it. I found this recipe a long time ago in an old book “On Tasty and Healthy Food.” Pour dry mustard into a clay plate. I poured a large heaping tablespoon.

Add the tomato brine little by little.

Thoroughly stir all the lumps of dry mustard. Mustard should be like thick sour cream.

homemade mustard in brine

Add salt, sugar and vegetable oil.

Grind everything thoroughly again.

Place the prepared mustard in a glass jar, close tightly and place in a warm place to mature for 3-4 hours.

The mustard absorbs all the aromas of the brine and because of this it turns out aromatic and not very sharp. I did not indicate the ripening time of the mustard.

Cooking time:PT00H05M5 min.

Recipe comments:

Leave your comment

Reputation: +6693 All author's recipes: 206

Publication date: 2015-04-27 I liked the recipe: 34

Recipe: Homemade mustard - Cold method, in brine with honey

Ingredients:
mustard powder - 50 g;
cucumber pickle - 150 ml;
honey - 1 tsp;
salt - 5 g;
sunflower oil - 1 tbsp

Cooking method:

I suggest making homemade mustard in brine, it will save time, and the mustard will turn out much tastier.
To prepare the mustard, I used cucumber pickle, but you can use whatever you have.

Homemade mustard in brine

The brine already contains all the necessary spices for delicious mustard.
In addition to brine, we will need; mustard powder, sunflower oil, honey and salt to taste.

Take a small jar that can be sealed tightly.
The jar and lid should be washed thoroughly, doused with boiling water and dried.

Place mustard powder in a dry jar; I measured it with a tablespoon (four heaped spoons).

Then pour the brine into the jar, stirring well, you should get a homogeneous consistency.

Close the mustard with a lid, cover with a towel and place in a warm place. After 4-5 hours, the mustard will be ready for use. I leave it overnight.

Cooking time:PT00H05M5 min.

Approximate cost per serving:20 rub.

Recipe comments:

Leave your comment

Description: A good recipe for making mustard. Thanks for the recipe!!! By the way, I use not only cucumber brine, but also from tomatoes, cabbage, and assorted vegetables. For you, my simple recipe for homemade mustard. At the same time, you need to stir the mustard so that there are no lumps.

Close the jar (if you cooked it in a bowl, then transfer it to the jar and close the lid tightly). The hassle is minimal, and the brine in winter is quite enough. I just love thermonuclear mustard, but in Estonia we only have Põltsamaa mustard in a tube that is close to my taste, the rest is German or Danish mess that you can eat with a spoon.

Strong mustard, easy to make!!! I made it for homemade mayonnaise, but I got some kind of dark powder, so the mustard itself turned out dark, it doesn’t look very nice in mayonnaise. An American, an Englishman and a Russian argued who could make a cat eat mustard.

The Englishman put mustard between pieces of sausage and gave it to the cat. Russian: “This is a hoax!” Then he takes mustard and smears it under the cat’s tail. To get the sharpest mustard flavor, use an ice-cold brine. Take mustard powder and brine in a ratio of 1 to 2 (by volume). Mix everything thoroughly until the mustard is all wet.

To soften the taste of mustard, you can add vegetable oil - the more oil, the less pungent the mustard will be. Let the mustard brew for 2~3 hours at room temperature. Mix thoroughly again and put in the refrigerator. The mustard turned out - BRRRR! Vigorous!!! There was yellow powder. We used cucumber pickle (barrel). Much later, we came across this jar in the back of the refrigerator and were surprised and delighted - the mustard was what we needed!!!

Spicy, moderately biting, homemade. If you think this is difficult, then I can assure you that it is more difficult to buy good mustard powder than to make the mustard itself. But this mustard is brown in color, and when ground, it turns out to be a dirty yellow powder with black dots. This recipe has been proven for decades; my father always made mustard himself and did not trust this process to anyone. This was his signature mustard. My father always made it before the holidays, a day in advance, and for as long as I can remember, we never bought mustard.

But after that, at home I only saw mustard prepared by my father. My father prepared mustard not only for himself; he was often asked to make mustard by friends and relatives. Now let's move on to the recipe itself. To prepare mustard, I take a 200 gram glass jar with a lid.

Add a little water and stir our mixture until the mustard has a consistency similar to sour cream. But this spot will not appear immediately. After we have mixed the mustard until smooth, we set the mustard to “ferment” or, as my father said, to ferment. The temperature required when fermenting mustard should be about 60 degrees Celsius.

How to make spicy mustard at home

Did you know that the mustard plant itself is used in agriculture instead of chemicals? Did you know that not only mustard is made from mustard powder? Mustard powder is used in cooking, for making mayonnaise, various sauces, and for preserving food. For example, I love canned tomatoes with mustard seeds, and pickled tomatoes with mustard powder.

Regular mustard will do the job just fine. If you like it with horseradish, then you can add finely grated horseradish, about a teaspoon, to the already prepared mustard. And again mix everything well. Well, with spicy mustard, we figured out how to make it at home. And soon I will cook delicious jellied meat.

Preparation of mustard:

But mustard is rare. The stomach is not healthy. I myself cannot eat mustard. Nice thing: I prepared everything at home, you know what’s inside and that’s it. Anatoly, thank you for your recipe. Prepare the New Year according to it. I also seem to have about the same proportions of everything. And I agree about the dishes - it’s great to wash with mustard.

My mother also made mustard herself, just as it is written here, and to complete the taste she always added vinegar. This “peasant” mustard is good for fatty foods: lard, jellied meat. In my family, we love to season our dishes with mustard. But, you described it in such detail and showed how to prepare it in a different way - I will definitely use your recipe. I don’t like mustard and don’t eat it, so I couldn’t learn how to cook it in a way that my family would like.

I looked and tried a lot of recipes, but yours, just what the doctor ordered, is the best. Perhaps the taste of vigorous mustard is the only taste that remains as bright as in childhood. Of course, now you can just go to any store and buy a jar of this spice.

Take dry mustard powder, salt, sugar and vegetable oil. Place everything in a mixing cup. Add boiled water or cucumber pickle.

After a day, if you like, add vinegar or lemon juice to the mustard and mix thoroughly. If the mustard turns out thick, it can be diluted with boiled water. Store mustard in an airtight jar. For variety, you can add black and red pepper, horseradish minced into a meat grinder, garlic, nuts and other spices to the mustard.

I'll be glad if you like the recipe! Water or brine must be added warm, in this case the mustard turns out vigorous. Because you can’t buy this kind of mustard in the store. The fact is that to make good mustard, pure mustard powder is desirable.

Mustard in brine “Yadrenaya”

And I really love mustard.

Popular:

Category: SolutionTags: Nitroxoline

Mustard is the spice without which it is difficult to imagine familiar dishes. It is obtained from the mustard plant of the same name (otherwise called synapis). Mustard belongs to the Brassica family. The generic name Sinapis is composed of two Greek words, which together give the phrase “harm to vision.”

Appearance

Basically, all types of mustard are annual plants. They have whole leaves. The flowers have yellow petals that are bent in the opposite direction. Most often, the height of plants reaches a meter.

The fruit is a pod. It has a long and slightly flattened nose. It has several clearly visible protruding veins on its valves. The septum is thick, the seeds are round in shape and arranged in a single row.

Kinds

The most common are three closely related types of mustard: white mustard, black mustard and brown mustard.

• White mustard (Sinapis alba)- This is an annual plant meter tall. It has straight, slightly sloping ribbed stems. The leaves are colored green and have the shape of lobes with teeth along the edges. Yellow flowers are arranged in clusters. From them, pods are formed, the length of which usually does not exceed 4 cm. Each pod contains from 4 to 8 seeds, which when dried are odorless, and reveal their taste only when ground. Under thermal influence, all the sharpness of the seeds disappears. In German, white mustard is called Echter Senf, Gelber Senf, Englischer Senf, in English - white mustard, yellow mustard, in French - moutarde blanche.
• Brown or Sarepta mustard (Brassica juncea) also an annual meter-long plant with yellow flowers. The pods vary in length from 3 to 5-6 cm, they contain from 16 to 24 seeds. At first impression they taste a little bitter, but then show all their sharpness. In German, brown mustard is called Indischer Senf, in English - sarepta mustard, brown mustard, in French - moutarde de Chine.
• Black mustard (Brassica nigra) It also belongs to annuals, but in height it is slightly larger than the two previous species and reaches one and a half meters. Its flowers are yellow, and the pods are very small, only 2.5 cm. After crushing, they exhibit a very strong pungency. In German, black mustard is called Brauner Senf, in English - black mustard, true mustard, in French - moutarde noir.

White mustard is the most common spice in our country.

Sarepta mustard seeds can be yellow or brown

Black or French mustard is very popular in France

White mustard seeds have the most delicate taste

Sarepta mustard is gray and yellow

Black mustard seeds have a distinct pungent taste and aroma.

Where does it grow?

Asian countries are considered the birthplace of mustard.

White mustard historically grew in the countries of the Mediterranean Sea and Western Asia. Now grown everywhere.

Brown mustard is native to the eastern Mediterranean countries, where it still grows today. It is also grown in the Middle East.

Black mustard is actively grown in the Mediterranean countries and the Middle East.

Mustard is grown on an industrial scale

Method of making spices

Both whole and ground mustard seeds, called mustard powder, are eaten. Most often, table mustard is eaten, which is obtained by mixing water, vinegar and other ingredients with mustard powder, which vary depending on the recipe.

Mustard powder is obtained by cleaning seeds, conditioning for moisture content and grain size. The shell must be separated from the nucleoli, which are then crushed and heat treated. After this, they are pressed, the cake is crushed and sifted.

How to choose and where to buy

Mustard seeds can be purchased either from a spice store or from any supermarket.

High-quality white mustard seeds are usually sold peeled from the outer shell. Brown mustard has smaller seeds; they are sold unpeeled to preserve all the taste and aroma.

Pay attention to the appearance:

• The seeds must have a uniform color and the same size.
• They should not contain foreign impurities.
• You need to pay attention to their dryness and cleanliness.
• If the seeds are crushed, split, or have an uneven color, then they had poor storage conditions. This means that they are most likely damaged.
• Good seeds are hard and retain their shape well.
• If the grain crumbles when rubbed, then the seeds are of poor quality and old.
• If you buy ready-made mustard in a jar, pay attention to the absence of oil separation.

They should be stored in sealed, opaque packaging or in a dark place. Since mustard has an antimicrobial effect, refrigeration is not necessary.

When choosing mustard powder, you need to pay attention to the uniform color, which will not darken if you grind the powder with water. The structure should be well crushed, with no signs of mold or moisture.

Peculiarities

White mustard seeds have a sandy color, sometimes turning into ocher. Their diameter is approximately 2 mm. Brown mustard seeds are slightly smaller, only 1.5 mm in diameter. They are much easier to harvest, so brown mustard often replaces black mustard.

Black mustard seeds reach 1 mm in diameter. They are not completely black in color, but rather dark brown. When harvested, the pods often burst, so much less black mustard is now grown.

Characteristics

Mustard has the following characteristics:

• used in cooking as a seasoning;
• grows mainly in the southern regions;
• after harvesting, it is sown as green fertilizer;
• used in medicine.

You can learn more about mustard oil from the poisonous program “Live Healthy!”

Nutritional value and calorie content

100 grams of mustard seeds contain 474 kcal.

The nutritional value of the product is as follows:

• proteins – 26.08 g;
• fats – 36.24 g;
• carbohydrates – 15.89 g;
• water – 5.27 g;
• dietary fiber – 12.2 g;
• ash – 4.33 g.

Chemical composition

100 grams of mustard seeds contain the following components:

• vitamins: A – 2 mcg; B1 (thiamine) – 0.81 mg; B2 (riboflavin) – 0.26 mg; B4 (choline) – 122.7 mg; B5 (pantothenic acid) – 0.81 mg; B6 (pyridoxine) – 0.4 mg; B9 – 162 mcg; C – 7.1 mg; E – 5.07 mg; K – 5.4 mcg; PP (niacin) – 4.73 mg.
• macroelements: potassium – 738 mg; calcium – 266 mg; magnesium – 370 mg; sodium – 13 mg; phosphorus – 828 mg.
• microelements: iron – 9.21 mg; manganese – 2.45 mg; copper – 0.65 mg; selenium – 208.1 mcg; zinc – 6.08 mg.

Beneficial features

Mustard has a number of the following beneficial properties:

• improves muscle function;
• is an antimicrobial agent;
• promotes better functioning of the nervous system;
• stimulates the cardiovascular system;
• helps cells regenerate;
• considered an aphrodisiac.

Even the great Hippocrates spoke of mustard not only as a good spice, but also as a medicinal product.

Mustard powder is highly effective due to its high enzyme content when exposed to warm water. It is recommended to add it to hair masks, as it activates hair growth and helps eliminate oiliness.

Harm and contraindications

The harm of mustard is caused by its overdose. Due to its pungency, it can cause erosive effects on the gastric mucosa and contribute to heartburn.

You should not use mustard in the following cases:

• for kidney diseases;
• for tuberculosis;
• for diseases of the heart and blood vessels;
• for inflammation of the gastrointestinal tract;
• with personal intolerance.

Homemade recipe

Mustard can be easily made at home. It will be fresh and tasty.

Take 5 tbsp. l. mustard powder, add 1 tsp. vinegar. Add water in the amount necessary to make the mixture mushy. Add 1 tsp. sugar and 0.5 tsp. salt. Add freshly ground black pepper if desired.

Mix everything well and put it in a jar. Close the jar with a lid and place it in a warm place overnight.

Can be stored in the refrigerator or any dark place with a tightly closed lid.

You can see the whole process in the video of the “Live Healthy” program, which is located above.

Oil

Mustard oil is pressed from the seeds. It has an excellent aroma and interesting taste. It contains a lot of vitamins, so in terms of benefits and effectiveness it can be equated to a natural antibiotic with a bactericidal effect.

The oil helps increase appetite and improve digestive processes.

Mustard oil can be stored for a long time, since oxidation occurs quite slowly.

It is used for:

• skin treatment,
• strengthening the immune system,
• cell development,
• helps normalize metabolism,
• helps give elasticity to blood vessels and muscles.

Application

In cooking

Mustard is one of the most popular spices around the world. In cooking it finds the following uses:

• table mustard is obtained from it;
• it is used as an essential ingredient in mayonnaise;
• mustard is used to season meat dishes;
• leaves can be cut into salads;
• seasoning is added to sauces and marinades;
• mustard is also used for preservation;
• Mustard oil is even added to the dough when baking bread.

White mustard seeds are used for pickling cucumbers and preparing canned food with the addition of vinegar. They are added to sausages and sauces. Ground white mustard is used to flavor soups and dishes with eggs.

Brown mustard is used to make a paste. Its roasted seeds have a nutty flavor and are often added to curries.

Meat

You can bake delicious meat, in the preparation of which mustard is involved:

• 0.8 kg boneless beef, washed and dried;
• Mix 7 tbsp in one container. l. olive oil, 2 teaspoons each of honey, mustard and salt, a teaspoon of black pepper, the same amount of basil and paprika;
• In this composition, the meat should be marinated for at least an hour;
• then the meat is wrapped in foil and placed in a preheated oven for 1 hour;
• To give the meat a crispy crust, you can then open the foil and leave the meat to brown in the oven for another ten minutes.

In medicine

The medicinal uses of mustard are quite extensive. It is used in the following cases:

• for joint diseases as a lotion;
• for quick elimination of hematomas;
• for prevention;
• to improve digestive processes;
• to improve appetite;
• as a local laxative;
• as an antibacterial agent;
• as a cold remedy;
• to stimulate blood circulation;
• to improve metabolism.