The seeds can be ground into a mustard powder which is a popular ingredient of curry powders in Eastern cooking. The young shoots or leaves can be tossed in salads and eaten raw or cooked as a potherb. The flowering tops can be cooked and used in recipes like broccoli. The basic taste and “heat” of the mustard is largely determined by seed type, preparation and ingredients. Black seeded mustard is generally regarded as the hottest type.
Many studies have shown that certain spices can help reduce fat buildup in the liver, as well as reduce cholesterol levels. This is because mustard seeds contain various compounds that encourage the liver to break down fats faster, which can help reduce cholesterol levels.
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