How to Make Mustards Seed and Vinegar?
Mustards seeds or mustard seeds are the small round seed-like seeds of different mustard plants. The seeds are generally about 1.5 millimeters in diameter and can be colored from pale yellow to light black. They have become a widely used food ingredient because of the wonderful and distinctive (and flavourful) taste they offer. Although their seeds do not contain much oil, they are commonly used as a spice in salad dressings and are also used in pickling and preserving for consumption.
Most sellers of preserved food make use of Mustard Seeds Powder in their products. This is a special class of powder made from whole Mustard roots and is used in pickles, mustard seed spreads, dips and salsas. It can also be used to season foods and vegetables. It has a slightly bitter taste but the salt content of Mustards seeds powder is quite less than most table salt.
The scientists had conducted several experiments on Mustard seeds and had shown that mustard seeds could prevent the growth of mammary cancer cell and prostate cancer cell in the laboratory animals. In order to understand the relevance of this study, they had conducted a few other experiments too. First, they had found out that Mustards seeds block the formation of acetylcholine in the brain cells. When the researchers stimulated the brain cells with the aid of electric current, they found that Mustard Seeds reduced the effect of the stimulus by almost 60%. Acetylcholine is an important chemical substance in the brain which is involved in transmitting nerve impulses and performing other important functions.
Therefore, Mustards seeds and vinegar could work wonders in treating various diseases, just like other traditional medicines like turmeric and mustard seeds. There are several herbs that contain a very high quantity of Mustards seeds and vinegar. These herbs are black cohosh, blue cohosh, rock corn, cumin, ginger, alfalfa, sarsaparilla, anise, fennel, garlic, ginger, cloves, cinnamon, nutmeg and cardamom too. All these herbs can be used separately or together for treating different diseases.
The main ingredient which is used for manufacturing the popular mustard sauce is "brahmi". This ingredient has been found to be very effective against different types of viruses, bacteria and fungi as well. It is one of the best herbal medicines that have been used for thousands of years in curing various diseases like diarrhea, fever, flatulence, vomiting and even cold.
The popularity of Mustard seeds and vinegar did not rise in the west till the late nineteenth century. But today the health benefits of Mustards seeds and vinegar are reawakened, especially in the western countries where there are many people using the condiment for making gargles and juices. There is a difference between Mustards seeds' taste and Mustards vinegar. Vinegar has a tangy taste to Mustards seeds have a pungent quality to them.
In the early 19th century, the renowned dicer of Manchester, Henry VIII, had introduced this condiment for the first time to the king of England. Later on Mustards seeds and vinegar were referred to as "Horn-sells". The new name "mustard" was derived from the Latin word which means "of a red colour". Later this name was changed to "red or yellow marmalade" in honour of Queen Victoria, who liked the red and yellow coloured Mustards seeds and vinegar very much. It is believed that this popular flavour was created by accident by the king while he was trying to cook a piece of meat in the presence of his wife.
Different regions have their own version of Mustards seeds and it depends upon which region the seed is obtained. Mustard seeds and vinegar are an immensely popular condiment in America. The most commonly used variety is the yellow mustard seeds, while those from the red variety are preferred. A special technique is used to boil the Mustards seeds and after removing all the water, drain the liquid into another bottle and add the Mustards seeds extract. This is a wonderful method to preserve the original flavour of Mustards seeds and vinegar.