Dr. Weil discusses mustard seeds and the various types available for culinary use. There are three species for mustard that are most-commonly used: black, white, and brown. Black mustard is the most pungent and originated in the Middle East. Brown mustard is used to make Dijon mustard and is native to the Himalayas. White mustard is the mildest, native to the eastern Mediterranean, and is used to make traditional yellow mustard. Medicinally, mustard is used to treat gastrointestinal issues as well as joint-related aches and pains.
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