When I was younger I hated mustard, It’s one of those things I needed to acquire the taste for. Today I look at it as a tasty medicinal add on to my food.
Allyl isothiocyanates (AITC) are compounds found in mustard seeds that have been studied for their ability to prevent and decrease cancer cells. There are over 200 studies showing these positive effects! Mustard seed and oil have also been shown to protect heart health by reducing inflammation and normalizing cholesterol levels. Using a mustard seed poultice ( something I have yet to try) has been a long-lived folk tradition to help people with congested lung mucus and bronchitis. The yellow seeds make a mild tasting mustard while the brown ones are more spicy.
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/2 cup apple cider vinegar
1/2 cup water
1 teaspoon honey
1 teaspoon turmeric powder
1 tablespoon lavender flowers ( optional)
1 teaspoon salt
Basically all you need to do is mix & soak the mixture overnight, you can puree it or not. You can play with changing your recipe using different ingredients but the mustard seeds, vinegar, water and honey are a standard for the recipe.