15 Amazing Mustard Powder Benefits For Skin, Hair and Health
Mustard seeds are one of the widely used condiments in Indian cuisine. These tiny black seeds are packed with flavour and have a pungent smell. The popular way of imparting mustard in many culinary delights is in powder form. Mustard powder is also called “Sarson ka Powder” in Hindi or “Avala Podi” in Telugu. It is obtained from either black or brown mustard seeds. It has a strong aroma compared to whole mustard seeds and is also more nutritious. Apart from adding a savoury kick to your food, mustard powder benefits our body in many ways. Let’s discuss each of them in detail.
What Is Mustard Powder?
Mustard Powder is made by dry roasting whole mustard seeds and grinding them into a fine powder. Black Mustard Powder obtained from black mustard seeds has more pungency compared to the white mustard powder made with yellow or brown seeds. Ground mustard powder is a versatile ingredient which can be added to almost any food.
Mustard Powder Nutrition Facts:
Check out the nutritional breakup of Mustard powder per 1 tbsp serving:
- Total Calories – 16
- Total Fat – 0.3 gm
- Sodium – 1 mg
- Protein – 0.5 gm
- Thiamin – 47 %
- Riboflavin – 29 %
How To Make Mustard Powder At Home?
Many people prefer store-bought mustard powder, as it is easy to use and time-saving. However, if you desire the authentic mustard taste that is loaded with flavour, it’s always worth making it at home. Check out this mustard powder recipe:
Things You Need:
- Mustard Seeds – 1 Cup.
- Mortar and Pestle Or Grinder.
Process:
- Take a shallow pan and add the mustard seeds to it.
- Heat them up to release the oils.
- Be careful to not burn the seeds, as it can make the powder bitter.
- Take off from heat and cool them.
- Transfer them to a mortar or an electric grinder.
- Make a fine powder.
- Sieve it and store it in a glass container.
How To Use Mustard Powder In Cooking?
Mustard powder on its own doesn’t have any particular smell or taste. Its effect is shown only when mixed with water or curd to make it into a fine paste. The paste can be used in dips, curries and even in baked goods.
