Spice of the Week: Mustard

Commonly found in every kitchen, mustard is often used to spice things up, or give meals a little kick. And today, we feature it as our Spice of the Week.

But the spice commonly known as mustard actually comes in countless varieties, that all nonetheless descended from one of three originals: black mustard, brown mustard and white mustard. In small doses, all of these mustards stimulate the blood flow to the digestive tract and therefore aids food absorption and digestion. So what are you waiting for? Head over to the Biodiversity Library Exhibition, familiarize yourself with mustard and try out the recipes!

Alternate recipe: Potatoes with mustard, Indian style
500 g boiled potatoes
½ teaspoon curry
½ teaspoon whole mustard seeds
2 onions   
2 cloves garlic
3 tablespoons oil, salt
   
Braise mustard seeds in oil, add thinly sliced onion and garlic. When onion turns golden, add curry and mashed potatoes, salt to taste and bake. Mix and serve as a spicy side dish.