Himalayan Mustard Seeds

Grown by small scale farmers in natural farming. Gond Art by
Suresh Kumar from Dindori, MP, India.

Grown, Picked and Packed with love by women farmers.

Used as a spice in dals, sambhars, vegetables, as a sauce in burgers and sandwiches and as a salad dressing, pastas, roasts, mashed potatoes, baked pies. As an Ayurvedic remedy.
As a home remedy, a few seeds of mustard, roasted, coarsely crushed and mixed with 2-3 spoons of curd instantly relieves diarrhoea. As an external poultise, it relieves arthritic swellings, pains, and congested chest.

Mustard Sauce: 
Take 1 cup coldwater, ¾ cup dry mustard, salt to taste, ½ tsp turmeric, 1 tsp garlic, and 1/8 tsp paprika in a small saucepan and whisk until smooth. Cook the mixture over medium-low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.
Whisk ½ cup vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency which can take anywhere from 7 to 15 minutes. Let the mustard cool to room temperature. Transfer the mustard to an airtight container, cover, and refrigerate for up to 3 months.

Reduces Kapha & Vata. An excellent laxative. Detoxificant of body
and blood toxins. Stress reliever. Cure for skin diseases and intestinal worms. Increases digestion power. (Manohar P. et.al. 2009) Mustard seeds are an important spice to combat Alzheimer’s, Increase Circulation, Brain Tonic.

Once packet is opened, store in glass jar or air tight plastic jar.  Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.