Mustard
Mustard, or synapis, is a genus of plants in the Cabbage family. The name is translated from Greek as “harm” and “vision”, because when the seeds are rubbed, essential mustard oil is released, which promotes lacrimation. The mustard seed is a double-leaved pod with a long, slightly laterally compressed spout.
Mustard seeds are most commonly used in cooking. They contain about 35% fatty oil, about 1% allyl essential oil, about 30% fatty oil. Active substances stimulate appetite by increasing saliva production; contribute to better digestion. Mustard seeds have anti-inflammatory and antioxidant effects. Most often, mustard is sown after harvesting other crops.
Another popular use of seeds is the production of mustard powder and plaster. The seed can be used for canning fish, mushrooms, vegetables. In cooking, they are used to prepare meat and vegetable dishes, minced meat, soups and broths.
Mustard powder is actively used in pharmaceuticals, not only in the production of mustard plasters, but also for bath powders.