Guardian

MUSTARD seeds are tiny, round seeds measuring about 1 mm in diameter, encased inside a fruit pod of mustard plant, which grows up to 4 to 5 feet in height and bears golden-yellow flowers. The plant belongs to the Brassicaceae family.

Mustard plant is believed to be a native of Asia Minor, first cultivated around 3000 BC for its medicinal as well as culinary values. Today, however, the universally loved seed of this plant—which has been known as the “Spice of Nations”—is grown as a main commercial crop in India, China,  Canada and in the temperate regions of the world.

There are three types of mustard seeds: White mustard (Brassica alba), Brown mustard (Brassica juncea), and Black mustard (Brassica nigra) which are available in powdered form or as whole seeds. The three types can be used interchangeably. However, the white mustard seeds have very mild pungent taste, while the brown and black mustard seeds are the most pungent.

Mustard seeds have fresh aroma and slightly biting flavour and are used as one of the healthiest condiments and pickling spices with very high nutritional value and a source of many important microelements and nutrients. Also, mustard seeds are used for producing oil which has excellent warming properties and can be used for massages.

Mustard seeds were well known to the ancients as one of “the greatest among herbs”; and in many religious writings, references were made to the seeds because of their very small size.

In the ancient times, many rural communities  believed that mustard seeds possessed some magical powers. For example, carrying a few seeds of mustard in a red cloth sachet was believed to heighten intellectual and mental powers, guide against injury, colds, and brings success and “good luck”, especially in legal matters. Burying the seeds under the doorstep or sprinkling brown mustard seeds around the house was said to protect a home from inimical and unfriendly radiations and to ward off burglars. Also, when eaten regularly, mustard seeds are said to promote fertility in women, strengthen the memory and revive  depressed spirits.

Today, most of these ancient beliefs in the magical properties of mustard seeds have been revived.

Constituents:

Mustard seeds are rich sources of many health-benefiting phyto-nutrients. Analysis has shown that 100g of the seeds contains approximately: 29 g of carbohydrate, 25 g of protein, and 35 g of fats and dietary fibre.

The seeds contain some amounts of vitamins, anti-oxidants such as vitamins A and C, flavonoid,  antioxidants such as carotenes and zeaxanthin, vitamin K, niacin, and very valuable omega 3 fatty acids, which can lower high blood cholesterol levels.

Brown mustard seeds contain mucilage which is responsible for the laxative effects. Also, the seeds contain isothiocyanates, which is known to have anti-cancer properties. Large amounts of  isothiocyanates are believed to stimulate an enlarged goitre, i.e, the thyroid gland in the neck.

Mustard seeds are rich sources of phosphorus, calcium, magnesium, manganese, iron, copper, sulphur, zinc and selenium. The selenium and magnesium in mustard seeds are responsible for the anti-inflammatory activities which make it useful in the treatment of rheumatoid arthritis, asthma, etc.

Therapeutic Properties

In traditional medicine, mustard seeds have been known to exhibit purgative, emetic, anti-poison, diaphoretic, diuretic, antifungal, antiseptic, aphrodisiac, rubefacient, irritant, stimulant, anti-cancer and anti-inflammatory properties.

Mustard oil is rich in mono-unsaturated fatty acids, which makes it very useful in lowering cholesterol and for the prevetion of atherosclerosis. The oil has anti-septic and antifungal properties and is applied over the scalp to prevent hair loss and stimulate hair growth. Also, mustard seed oil has long been known as massage oil for relieving muscle aches and pain, rheuamtism and arthritic pain.

Culinary uses

Mustard seeds in the spice stores may either be in whole seeds, ground or powdered form, prepared pastes, in different sauces or as oil. Also, mustard seeds are mixed with different herbs, spices, vinegar, honey, tomato, turmeric, etc; and all have been used as condimenst in many parts of the world. Mustard is used in salad dressings, rubbed over meat before roasting and added to butter to give pleasant flavour.

Whole dry mustard seeds have no smell and can keep well for months at room temperature when stored in cool, dry and humidity-free conditions. The hot pungent taste of mustard is released when the seeds are pulverize (using a food processor or a mortar and pestle) and mixed with water due to the activation of an enzyme called myorisinase which acts on a glycoside (sinigrin) to produce the sulfur compound known as allyl isothiocyanate.

Medicinal Uses

For therapeutic uses, mustard seeds are prepared as an infusion: One tablespoon ground mustard seed mixed with a cup of boiling water and left to infuse for 5 to 10 minutes. This tea is taken tea thrice a day for the treatment of the following disorders:

Peptic ulcers, and stomach disorders, including peritonitis, loss of appetite, to induce bowel movements, to induce vomiting in the case of accidental poisoning, obstinate hiccups, to reduce the risk of cancers of the gastrointestinal tract and that of colon.

To help in the treatment of bronchitis and pleurisy, cough, asthma and chest congestion.

As a stimulating diaphoretic, to induce sweating in cases of fevers, malaria, colds and influenza.

To help regulate irregular heartbeat due to its high magnesium content, and also to help lower high level of cholesterol and blood sugar.

To help in the treatment of excessive menstrual flows, uterine fibroids, symptoms of menopause and inflammation of the bladder.

To assist in the treatment of other health problems such as migraine headaches, arthritis and rheumatism, waist pain, sexual dysfunctions, neuralgia, insomnia, anxiety, stress and depression.

To be continued.