Mustard seeds are highly used in Sri Lankan cuisine as a spice in fried cooking and also in milk curries.
When you are cooking a fried curry, when the oil or fat reaches its burning point, put some mustard seeds with other spices like, fuengreek, curry leaves, cloves, cardamom and garlic with onion. Please note that the spices are depends on the curry you cook.
Whe you cook a milk curry you add mustard seeds by mixing with think coconut milk or curd and let the curry to boil as per the taste.
Mixing and grinding mustard seeds with vinegar, water (with bit of pepper) creates the yellow condiment called Mustard, a mixture that can used as additional creamy, savoured and delicious taste to the curry.
When cooking fried curries vegi or non-vegi, mustard seeds can be added slightly more, to get some pungent and sour taste, will give extra flavor when eating breads, buns or rice.
With its high energy rate 2126 kj per 100g and packed with minerals like calcium, Magnesium and selenium, this seeds are good for your bones and teech to make them extra stronger, so daily usage is very important.
And also, Mustard seeeds contain a good percentage of
- Vitamin E, which helps to continue the integrity of cell memberance of mucus and protect skin from harmful oxigen free radicals ,
- Vitamin B-complex, a groupd of vitamins, such as riboflavin, folates, thaimin, niacin, pantothenic acid and pyridoxine (vitaminB-6), which help for functioning nervous system, enzyme synthesis, normalising the metabolism of the body
And includes Vitamin A, C and K, in small amounts, whic are anti-oxidants, and also carotenes, lutein and zea xanthin which contain carotenoid anti-oxidants and flavonoid, all are together help to increase the cerebral blood flow, artery protection and redeuce cell damage, as flavonoids can modulate main cellular enzyme function helps to get important health benefits and increased cognitive fuction.
Mustard oil is used for healthy massages in cool winters
Scientific name: Brassica juncea.
