Mustard - 200 g

Quantity - 200 g

Traditional Culinary Spice and Home remedy. Flavourful condiment. Immunity Booster. Product of Natural Farming.  

Community Impact: Organically grown by NPOP certified farmers, practicing natural farming.

Health benefits: Reduces Kapha and vata. An excellent laxative. Detoxificant of body and blood toxins. Stress reliever. Cure for skin diseases and intestinal worms. Increases digestion power.(Manohar P. et.al. 2009) Mustard seeds are an important spice to combat Alzheimer’s, Increase Circulation, Brain Tonic.                                                                                     

How to use: Used as a spice in dals, sambhars, vegetables, as a sauce in burgers and sandwiches and as a salad dressing, pastas, roasts, mashed potatoes, baked pies. As an Ayurvedic remedy.

As a home remedy, a few seeds of mustard, roasted, coarsely crushed and mixed with 2-3 spoons of curd instantly relieves diarrhoea. As an external poultise, it relieves arthritic swellings, pains, and congested chest.

Recipe: Mustard Sauce

Take 1 cup coldwater, ¾ cup dry mustard, salt to taste, ½ tsp turmeric, 1 tsp garlic, and 1/8 tsp paprika in a small saucepan and whisk until smooth. Cook the mixture over medium-low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.

Whisk  ½ cup vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency which can take anywhere from 7 to 15 minutes. Let the mustard cool to room temperature. Transfer the mustard to an airtight container, cover, and refrigerate for up to 3 months.

Storage: Store in cool dry place in glass or steel jar preferably