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We have a new mustard blend we are using :)

1793 Views 6 Replies 3 Participants Last post by  ForestBeekeeper
I attended our local Survivalists Fair again this year [had a great time] :)

While there I again sat through a presentation done by a retired Oncologist whose hobby is collecting as much data as he can from all of the cancer research that has been done.

I spoke about him in a previous thread last year:

I also mentioned him here:

After the fair this year, we toured a historical mustard mill and I got to thinking about trying to find some of these medicinal spices and mixing them into a mustard sauce. So I bought a gallon of their mustard 'base'.

Medicinal spices I found in local stores were garlic, fenugreek and turmeric.

We have tried a bunch of different blends and we have found that we like one blend. So I made a pint of it and we intend to use it whenever we use mustard. :)

Our new mustard mix:

1 part garlic;
1 part fenugreek;
1 part turmeric;
20 parts mustard.

garlic; for it's medicinal properties [antibacterial, antiviral, and antifungal activity; preventing heart disease (including atherosclerosis and reducing aortic plaque deposits, high cholesterol, and high blood pressure); to prevent certain types of cancer, including stomach and colon.

fenugreek; for it's medicinal properties [atherosclerosis, lowers cholesterol and triglycerides, lowering blood sugar in people with diabetes].

turmeric; for it's medicinal properties [Alzheimer's, anti-inflammatory, arthritis, cancers [bladder, blood myeloma, breast, cervix, colon, esophogus, liver, lung, lymphoma, oral, pancreas, prostate, skin melanoma, small intestine, stomach], cystic fibrosis, turmeric-treated mice were less susceptible to developing type 2 diabetes].

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Is this for eating or for healing mustard plasters or both?
Primarily for eating. I just wanted to try and get more medicinal things into my diet. My mustard will mostly be used for eating.

Having a cancer preventative in a poultice seems ineffective to me, focus more on the antibacterials, antivirals, and antifungals [garlic, parsley, sage, rosemary, thyme].

Fantastic! Are you keeping the blend whole and then grinding it up before preparing the mustard or pregrinding everything for a quick prep?
The mustard base we got from the Mustard Mill is a liquid-paste with vinegar.

Long ago I used to mix my own mustard as a hobby on subs. Spend a few months living under ice, and you do lots of things to stay sane. For that my most popular mustard among the crew was:
1 part garlic,
1 part whole mustard seed,
10 parts mustard powder,
in red wine.

This time, doing it looking at cancer prevention and the whole heart disease and diabetes thing; I just wanted to use medicinal spices and focus on good flavor.

I would have liked the mustard to have been dry ground powder. So I would have had the option of using Apple Cider Vinegar. But as I was rolling it around in my head, I found myself hosting relatives at a Mustard Mill. So I bought a gallon of their base.

You certainly can buy mustard powder, I have before, and use that. :)

This past week I made up a bunch of small samples and we did taste-testings, to work out which blend we liked best. Then this morning I made-up a pint ready for daily use.
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Another nice thing to mix into your mustard sauce is horse radish.

This year ours did not look like it was really thriving. I keep it in a container so it is easier to harvest. I harvested it in July, broke it all apart, replanted in four new containers and kept 2/3 of the roots to dry for ourselves. Already now those four containers are filled with huge horseradish greens. :)

It does not really have any medicinal value, but does add nice flavor to mustard, and is easy to produce. :)
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