MUSTARD SEEDS

mustard seeds elemental alchemy ayurveda

Taste (Rasa): Pungent
Energetics (Virya): Warming
Doshic Effects: Pacifying for Vata and Kapha

Benefits & Use: Mustard seeds come from the mustard plant, a member of the cabbage family. These plants thrive in temperate climates and are native to areas of Europe and Asia. The plant has forty different varieties, but three have become commonly used. White mustard seeds, which are actually yellow in color, have the mildest taste and are the source of most yellow and grain mustard commonly used in the States. However, its the black (or brown) mustard seeds that are widely used in Indian cooking. 


Mustard is an excellent source of antioxidants. Its high content of selenium and magnesium give it anti-inflammatory benefits, excellent for rheumatic arthritis and chronic inflammation in the digestive system. A small amount — as little as a teaspoon — packs a powerful nutritional boost, providing both omega 3 and omega 6-fatty acids, as well as potassium, calcium and phosphorus, which make this seed excellent for healing such common ailments as a cold, flu and headaches. In addition, one of its traditional uses is in an external healing poultice applied to aid against pneumonia, bronchitis, rheumatism, sciatica, gout, aching muscles and joint pain.  In larger quantities, it has been used as a purgative to induce vomiting in case of accidental poisoning.

Additional Uses: Natural skin exfoliant; hydration (when combined with aloe vera gel); hair growth; odor remover

In the Kitchen: Dried mustard does not have a highly pungent taste on its own, the characteristic sharpness of mustard comes from an enzymatic process initiated when the powder mixes with water. Hot rather than cool water, or the addition of an acidic substance, such as vinegar, moderates this sharp flavor. 

Recipe: AYURVEDIC BUTTERMILK (TAKRA), THE DIVINE HEALER

INGREDIENTS:

  • 1/4 cup organic yogurt
  • 1 cup water
  • 1/2 teaspoon roasted cumin powder
  • mint leaves
  • coriander leaves
  • chopped ginger
  • salt to taste
  • green chilies (optional)

INSTRUCTIONS: 

  • Add yogurt, water, and roasted cumin powder to a mixing bowl.
  • With a hand blender, mix the ingredients
  • Add in salt to taste.
  • Pour into a glass and garnish with coriander leaves, mint leaves, chopped ginger.

Sachi Doctor

Elemental Alchemy, 90 Rio Vista Avenue, Oakland, CA, 94611

Sachi Doctor is an Ayurvedic practitioner and holistic health coach who founded Elemental Alchemy with the mission to provide a resource for those navigating their way towards optimal mind-body health.

Diagnosed with an autoimmune disease at a young age, Sachi has spent over twenty years exploring different health modalities, treatment plans, diets and mindfulness practices to help alleviate chronic pain and restore balance.

After years of looking to others for a model of health with no relief, Sachi realized that the answers she sought were not hidden in someone else’s prescription for wellness but unique to her, and that the first step towards discovery was actually tuning out what was right for others and tuning into herself.

As she tapped into the wisdom of her own body, she discovered that the elements foundational for health  — the blueprint she so fervently sought — was within her, within each of us. Since then Sachi has been passionate about helping others also cultivate clarity and inner wisdom for vibrant health.

In addition to her Ayurvedic and nutrition education, Sachi has completed over 800 hours of yoga teacher training and continues to study with her mother, her first yoga teacher, for whom these practices are a way of life.

Sachi is a board member of the Prison Yoga Project at San Quentin State Prison and serves as an ambassador for Yoga Gives Back, a non-profit that raises funds within the US yoga community to support microcredit programs for women in India. She holds a Msc in Development from the London School of Economics.