For those who like it hot. Brown mustard is applied like its milder brother, the yellow mustard.
Brown mustard is an excellent companion to Indian dishes, gives meat dishes a nice flavor and is an important ingredient in marinades and homemade mustard.
Mustard flour can be easily produced by finely crushing the mustard seeds in a mortar or mill.
The most important active ingredient is mustard oil, which not only has a healing effect but is also responsible for the sharp taste of mustard. However, this mustard oil only forms in a chemical process that starts when the flour of the ground mustard seed is mixed with water. In this essential oil it is again the glycoside sinalbin that has the healing effect and the pungent taste.
Origin: India. Controlled quality.
Why don't you add your own mustard!
200 g yellow mustard seed
50 brown mustard seed
100 g honey
20 g salt
150 ml apple or wine vinegar
150 ml water
1 tsp ground paprika
1 teaspoon ground garlic
Bring the water and vinegar to the boil briefly, remove the pot from the heat and stir in the mustard powder and spices. Continue stirring for at least 5 minutes so that everything is well mixed. Finally stir in the honey until a creamy consistency is achieved.
Fill the still quite liquid mustard into glasses, close well and leave in a warm place for 2-3 days so that the mustard flour can swell up and develop its full aroma.
The homemade mustard can be kept in the refrigerator for about 5 months.