Spicy Herb Mustard
Spicy herb mustard - Hearty condiment with pep and fire
Healthy, because
Even smarter
Nutritional values
Due to its pungent substances, mustard promotes blood circulation and stimulates the circulation. In addition, the spicy paste supports the digestion of fatty foods and makes them more digestible. For muscle tension and joint pain, a mustard poultice relieves discomfort. Also for coughs and colds, spicy mustard is healing and kills bacteria.
You can refine the mustard as you like: with chili or wasabi paste it becomes particularly spicy, with figs, blackberries or apricots pleasantly sweet and fruity. Make sure that the mustard mass does not heat up too much by pureeing: the flavors of the mustard oil do not tolerate temperatures above 30 °C.
(Percentage of daily recommendation)
| Calorie | 38 cal. | (2 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0.4 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.4 mg | (0 %) | ||
| Potassium | 59 mg | (1 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 0.5 μg | (0 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 18 ½ ozs yellow Mustard seed
- ¼ tsp salt
- 1 Tbsp lemon juice
- 5 ¼ ozs White vinegar
- 2 Tbsps Agave syrup
- 4 sprigs thyme
- 4 sprigs rosemary
Preparation steps
Grind mustard seeds in a grinder or with a mortar to fine mustard flour.
Put mustard flour and salt in a large bowl. Bring 350-400 ml water, lemon juice, white wine vinegar and agave syrup to a boil and let cool for 5-10 minutes. Stir the liquid into the mustard flour. Blend briefly with a hand blender. If the mixture is still too thick, add a little water and stir until creamy.
Wash the herbs, chop finely and fold into the mustard mixture. Fill mustard into boiled and clean screw jars and seal well. Well cooled the mustard keeps unopened about 5-6 weeks.
