Small seeds between 1 and 1.5 mm in diameter of white mustard (brassica alba). Thousands of years ago there was talk about mustard already. The Romans made a paste from its seeds called "mustum ardens" (burning must). From here comes the word mustard.
The bible mentions it as an example of great potential, saying that the smallest of the seeds becomes a powerful tree (parable of the mustard seed).
Mustard is known as a creamy yellow sauce with a spicy taste, usually eaten to accompany meat and sausages. But it has much more potential. Interestingly it belongs to the family of cabbages (cruciferous, botanically brassica). Within its properties is to help prevent cancer and inflammation.
Product from organic farming.
| Nutrition Information per 100 g: | |
| Energy | 1962 kJ / 469 kcal |
| Total fat | 28,7 g |
| Saturated fat | 1,5 g |
| Carbohydrate | 34 g |
| Sugar | 14,2 g |
| Protein | 24,9 g |
Allergens
May contain traces of cereals with gluten and of nuts. May contain small pieces of shell.
Mustard sauce
200 grams mustard seeds
200 ml white vinegar
100 ml dry white wine or water
2 tablespoons honey
2 tablespoons sea salt
2 tablespoons soft olive oil
If mustard seeds are used, they must be ground first. The easiest way is using the classic coffee grinder.
Heat the wine (water) and vinegar in a saucepan and let the liquid cool slightly. Mix the ground mustard with salt and honey in the liquid and let stand a few hours.
In the coastal area it is possible to sow mustard seeds virtually all the year, in the interior it must be outside the general frost period (from spring to autumn). Sowing should be quite superficial, 1 to 2 centimeters deep. The sowing dose we recommend for green manuring is about 20 kg of seeds per hectare.
Harvest will be during flowering, then we let it dry for a few days to add it to the soil.
