Mustard is an ancient spice used traditionally all over the world for both culinary and medicinal purposes.
In Ancient Egypt, mustard was used as respiratory therapy and later, in the Middle Ages, asthma was treated with this pungent, sulphur containing seed. The English physician Herberden also advised the use of mustard seed for the treatment of asthma (Nourishing Traditions).
When the mustard seed is ground, compounds released from the sugar molecule have a strong odor and a subsequently irritating effect on any skin or mucous membranes that come in contact. This may explain its traditional use for respiratory ailments given its almost homeopathic effect on the sinuses and lungs.
When used as a condiment, mustard is usually something people either very much enjoy or totally avoid. There doesn’t seem to be much middle ground when it comes to mustard!
While decent quality organic mustards can be purchased at the healthfood store, it is still better to make it yourself. First, homemade mustard always tastes better and second, you can ferment the ingredients rendering it even more nutritious, beneficial and potent to the respiratory and digestive systems due to the presence of beneficial probiotics!
Below is my recipe for homemade mustard (yellow not dijon). Feel free to play with the spices and adjust to your own personal taste if you prefer your mustard stronger or milder.
Fermented Homemade Mustard
Makes 1 cup
3/4 cup ground organic yellow mustard (sources)
1/2 cup organic, raw apple cider vinegar (sources)
1/4 cup filtered water
1 tsp sea salt (sources)
1/4 tsp organic turmeric (sources)
pinch of organic garlic powder (sources)
pinch of organic paprika (sources)
Mix all ingredients well in a pint size mason jar. Leave on the counter at room temperature for 1-2 days and then refrigerate. Mustard will last several months refrigerated.
Sarah, The Healthy Home Economist
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