Mustards are used extensively in Indian, Pakistani, Bangladesh, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in the kitchen. The aroma and pungent flavor of mustards come from the essential oil, sinalbin. This compound releases isothiocyanate chemicals upon enzymatic reaction mediated by myrosinase enzyme. Mustards exude pungent, nutty flavor when gently roasted under low flame.
Brown as well white mustards are used in pickling with raw mango, bitter gourd, etc., in India. Mustard fish curry, prepared with thin mustard paste, coriander powder, chilies and nigella is popular in Bangladesh and West Bengal in the Indian subcontinent. Different kind of mustards employ mustard seeds mixed with herbs, spices, honey, tomato, etc., in many parts of the world. Mustard paste (hot pepper mustard) is used in salad dressings, sandwiches, and hot-dogs, and mayonnaise.
American yellow mustard is prepared with white seeds, vinegar, spices, turmeric, and sugar. Mustard oil is one of popular cooking oils used in many North Indian and Pakistani recipes.
|Nutritional Value Of 100 G.|
|Protein||4.4 g||Carbohydrate||5 g|
|Fat||4 g||Zinc||6.08 mg
|Calcium||58 mg||Dietary Fiber||12.2 mg|
|Magnesium||48 mg||Iron||1.5 mg|