Nutrition: Cooking and healing: Healthy mustard can do almost anything

Nutrition: Cooking and healing: Healthy mustard can do almost anything

Cooking, baking, grilling: healthy mustard is a real all-rounder
Mustard is an integral part of German cuisine. Every German citizen should have a tube or a glass of it in the fridge. It is often used as a "spicifier" for the sausage, but with the yellow spice you can conjure up many tasty dishes. In addition, mustard has been known as a home remedy for thousands of years.

Mustard has long been known as a remedy
Most Germans can find a glass or a tube of it in the kitchen: mustard is popular with German citizens. However, if you only know him as a dip for Bockwurst, you don't know what he is missing. The paste is made from mostly brown or yellow mustard seeds. Mustard is a cure that is thousands of years old and is still used in traditional Chinese medicine. In this country, it is primarily known as a fine ingredient that gives numerous dishes the right flavor. In a message from the dpa news agency, experts have some interesting information on the subject.

Only add at the end when cooking
"Mustard fits in almost all dishes and rounds off the taste," says Helga Jungbeck from the "Senfonie" cooking school in Altenburg (Thuringia). For example, it is ideal for dressings in which it acts as an emulsifier and harmoniously combines vinegar and oil. Depending on your taste, the expert recommends using either medium-hot mustard or sweet fruit mustard for the dressing. According to Jungbeck, when cooking, mustard should always be added at the end so that the heat does not destroy the essential oils. This also applies to the mustard soup, which is no longer allowed to cook after the mustard has been added. And even when roasting and grilling, it is important to carefully dose the heat so that the mustard does not burn, according to the expert.

Quality can also cost something
When buying, you shouldn't necessarily be too economical: According to a study by the Stiftung Warentest, expensive mustard is usually much tastier. Which variety goes with what is primarily a matter of taste. As Thomas Weber, operator of a mustard factory in Vilshofen, Bavaria, explains in the dpa report, it can be assumed as a basic rule that a mild mustard also harmonizes with mild dishes and hearty dishes can tolerate a stronger mustard. He recommends ginger mustard with soft cheeses such as Camembert, and strong wild garlic mustard with strong mountain cheese. Mustard is even suitable for baking. The operator of the organic mustard manufactory raves about cheese and mustard muffins: Gorgonzola and an intense garlic or chilli mustard, for example, fit in the base dough made from rapeseed oil, flour, milk, eggs, baking powder and spices.

Just make mustard yourself
There is more and more variety in the trade, but if you cannot find the right one among the mustards on offer, you can simply make mustard yourself. As Claudia Diewald, author of the book “Mustard Homemade,” says, even inexperienced cooks can dare to make mustard. Hardly anything could go wrong. Good ingredients are particularly important, a mild vinegar with at least five percent acidity and long stirring so that the ingredients combine well with the mustard flour or mustard seeds. According to Diewald, improvements can always be made if the taste is not quite right the first time. "If the marjoram mustard doesn't taste good, it is spiced up with herbs from Provence." It makes sense to try the mustard only after a sufficient rest period, because it tastes fresh "horribly bitter".

Color says something about sharpness
Diewald advises those who want to start their own mustard production to prepare a coarse mustard, for which the mustard seed is roughly crushed with a mortar or briefly ground with a coffee grinder. With light and dark mustard seeds, white wine vinegar, cane sugar, salt and orange syrup and zest, you can conjure up a delicious orange mustard, for example. After about a week of ripening, it goes well with cheese or fried poultry. The ratio of brown and yellow mustard seeds, according to dpa, determines the hotness: the more brown seeds a mustard contains, the sharper it is.

Delicious and also very healthy
Antje Gahl from the German Nutrition Society (DGE) confirms in the agency report that mustard not only tastes good, but is also healthy. According to health experts, mustard is said to stimulate digestion and has an antimicrobial effect, among other things. Our grandparents already knew about the health benefits. For example, a spoonful of mustard on an empty stomach is an old home remedy for boosting metabolism. And researchers at the Institute of Environmental Medicine and Hospital Hygiene at the University of Freiburg reported a few years ago that spicy mustard can protect against cancer-causing substances. At the time, the scientists explained that the cancer-inhibiting effect was due to the group of phytochemicals, especially mustard oils. Most people will probably have to eat mustard because of the enjoyment. Quality should always be taken into account. "A good mustard doesn't need sausage," says Weber. (ad)

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