Organic Ceylon Mustard Seeds

Do you know how easy it is to make your own mustard at home? It is so delicious, and it goes very well with meat and fish. You can keep it in a jar and store it in the fridge for a few months. The hardest part of the process is to grind the seeds, that's all. if you like them grainy, don't work on them too much. We normally use a mortar for small portion, which takes around 3 minutes, but for a larger amount, pulsing the seeds in a food processor or grinder works well. [How to make mustard] 1. Grind the seeds (in a electrical grinder or by hand with a mortar and pestle) 2. Mix the semi-ground seeds with some salt, water (OR BEER!), stir. Let it rest for 10 minutes (can be omitted if you are in a hurry). 3. Add vinegar and stir. Optional: turmeric powder to make it yellow, something to sweeten, herbs of your choice. To make 1 cup, you need: 100g (3/4 cup) of mustard seeds 1/2 cup water/beer/your choice of poison 3 tablespoons vinegar 2 teaspoons himalayan salt 1 teaspoon ground turmeric Optional: 1-2 tablespoons of sweetener, 1/4 cup of fresh minced herbs. [Health benefits] Mustard seeds contain phytonutrients called glucosinolates. The enzyme inside the seeds can turn it into isothiocyanates, which has been popularly studied for their anti-cancer effects. The abundance of selenium in mustard can: - reduce the severity of asthma, - decrease some of the symptoms of rheumatoid arthritis and - help prevent cancer. Magnesium in seeds can also reduce the severity of asthma, to lower high blood pressure, to restore normal sleep patterns in women having difficulty with the symptoms of menopause, to reduce the frequency of migraine attacks, and to prevent heart attack in patients suffering from atherosclerosis or diabetic heart disease. Mustard seeds are also a good source of omega-3 fatty acids and manganese, as well as a good source of phosphorus, copper and Vitamin B1.