Ultimate Guide to Combating Coronavirus Ultimate Guide to Combating Coronavirus


What Makes Mustard Spicy?


Story at-a-glance -

  • Romans carried the seeds of the green mustard plant to Gaul, where it was planted in vineyards, and the condiment became popular with French monasteries by the ninth century and Paris by the 13th century
  • Mustard seeds aren’t hot or spicy by themselves; it’s when they’re ground or broken open and mixed with liquid that the zing emerges, but it depends also on the color of the seeds: white, brown or black
  • An interesting chemical process goes into the creation of spicy mustard, involving grinding the seeds to produce sinigrin, which in turn converts the enzyme into the enzyme myrosinase, creating mustard oil
  • Sinigrin, allyl isothiocyanate and a number of phenolic compounds give mustard and other spicy vegetables like horseradish their spice, but the same compounds have been known for their medicinal strength over centuries
  • Recipes are included so you can make your own homemade yellow mustard and horseradish, releasing the heat in your own kitchen

By Dr. Mercola

Everyone has individual likes and dislikes, especially when it comes to heat in their food. Look at the menus at certain restaurants, for instance, and you might find tiny jalapeno icons next to certain dishes to signify their heat level. One jalapeno means mildly hot; five indicate as fiery as they can make it.

Read the Full Article for Free!
Subscribe to the #1 Natural Health Newsletter
  • Unlock censored health information that Google doesn't want you to read
  • Keep your privacy secure — We are no longer active on Facebook and are blocking our content from Google search to ensure your privacy stays protected
  • Get access to all of Dr. Mercola's health articles, E-books and special reports

Existing Subscribers: Enter your email address for instant access