The mustard

The mustardMustard, which is sometimes used by the name Sinapsis, belongs to the cabbage family. The name derives from Greek, and can be translated as “harmful” and “vision”, because when the seed is rubbed it provides volatile mustard oil, releasing tearing. Mustard as a Grain appears as a long butterfly pod, with a slightly laterally compressed beak. The seeds are often used for the production of mustard to be used in cooking and as a condiment. They contain about 35% fatty oil, about 1% of allyl ester, and about 30% of a fatty oil. The active ingredients stimulate the appetite, increasing the production of saliva; also promoting better digestion. Additional action – anti-inflammatory and antioxidant effects. Mustard is often More sow after harvest of other crops. Another popular trend of using seeds – production of mustard powder and plaster. Seed may be used in the preservation of fish, mushrooms, vegetables. It is used for cooking meat and vegetable dishes, stuffing, soups and broths. Mustard powder is widely used in the pharmaceutical industry not only in the production of yellow cards, but also for powder bath.

 




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