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It is believed that there are over 40 different mustard varieties but the varieties most familiar to people in the western world are categorized simply as black, brown, and white mustard. Food coloring or turmeric is added to the white variety to make what we know as yellow mustard. Black mustard seeds most likely come from the Mediterranean region, though in modern times they are mainly used in India. While mustard’s history goes all the way back to Ancient Egypt, the prepared version of it is a Roman invention. The ancient Romans ground mustard seeds and used them to make a paste with wine that was similar to the prepared mustard we use today.

The mustard seed referenced in the Book of Luke in the Bible is believed to be black mustard. The black mustard plant can grow to over ten feet in height, which makes it relevant to the passage in Luke that states “it grew and became a great tree.” In contrast, neither yellow nor white mustard plants are known to grow to more than 2 feet tall.

The darker the mustard seed, the hotter and more flavorful it is. The heat of mustard seeds is caused by an enzyme called myrosinase. Myrosinase can be neutralized with heat. While black mustard is considered extremely hot when compared to the other varieties of mustard, it sweetens and becomes milder when it is toasted or fried. Heat gives it a nutty character.

The pillow with black mustard has many advantages:

anti-​inflammatory and analgesic,

gently massage the skin and muscles,

facilitates muscle relaxation and tension,

prevents the problem of “flat head” in infants,

relieves headaches, muscle tension and neuralgia,

produces a positive biofield.


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