Asian mustard varieties can fall into two categories: a leafy, kale-like varietal, or a cabbagelike head. The colors can range from green, which is the most common, to red or purple. In China and Japan, Asian mustard is used in soups, salads, and stir-fries. The seeds can be used whole in curries and pickles. In Korea, the seeds are also used in the treatment of colds and stomach disorders. The Chinese also add the leaves to soup for bladder inflamation.
Mustard – 100g, 250g
