Delight Foods Bengali Kasundi | Mustard Sauce (Kasundi 400 grams)

Being a South Indian my experience with mustard was only as an ingredient in tadka. My tryst with mustard started with homemade fermented beetroot with mustard paste which is supposed to be equivalent to kombucha( probiotic drink).Salads are a must in my dining experience and I used to pick up the salad dressings from major brands . My first experience with a mustard paste was from Green Thumb. I found the mustard had an astringent effect on my palate,but it did not add to weight gain unlike other dressings which had sugar as a major taste maker in them.Have always ordered authentic dishes from all over the country through delight foods, so, when my mustard paste was over and supermarkets were closed due to the pandemic, I ordered this online.Consistency: The Kasundi has a watery consistency and flows.Flavour: It doesn't have a very astringent flavour unlike the organic mustard paste which I purchased from Green Thumb. But their mustard was more a thick paste than this.Uses: Have used it only in salads because it is mixed with vinegar.Properties :Mustard plants come in several dozen varieties, all of which are rich in nutrients.Their leaves contain significant amounts of calcium, copper, and vitamins C, A, and K, while their seeds are particularly rich in fiber, selenium, magnesium, and manganese.NUTRITIONIs Mustard Good for You?Written by Alina Petre, MS, RD (NL) on January 10, 2020 — Medically reviewed by Natalie Olsen, R.D., L.D., ACSM EP-CNutritionAntioxidantsDisease protectionSafety and side effectsBottom lineMustard is a popular condiment made from the seeds of the mustard plant.This plant is native to the Mediterranean region and related to nutrient-rich vegetables like broccoli, cabbage, and Brussels sprouts. Both its seeds and leaves are edible, making it a versatile addition to your dishes.Aside from its culinary uses, mustard has a history of use as a remedy in traditional medicine dating as far back as ancient Greek and Roman civilizations — and perhaps for good reason.Modern science is starting to link mustard to health benefits ranging from lower blood sugar levels to increased protection from infections and disease.This article reviews the science behind mustard and its potential health benefits.Mustard is a source of nutrientsMustard plants come in several dozen varieties, all of which are rich in nutrients.Their leaves contain significant amounts of calcium, copper, and vitamins C, A, and K, while their seeds are particularly rich in fiber, selenium, magnesium, and manganese (1Trusted Source, 2Trusted Source).Mustard leaves can be eaten raw or cooked, making them a versatile addition to salads, soups, and stews. They can be prepared in the same way as spinach, but will give a sharper, radish-like flavor to your meals.Mustard seeds can be steeped in warm milk, whisked into salad dressings, ground, sprinkled into warm meals, or soaked and used to make mustard paste.Mustard paste is arguably the most popular way to consume mustard. This low calorie condiment is a simple way to add a dash of iron, calcium, selenium, and phosphorus to your meals (3Trusted Source).SUMMARYThe mustard plant is rich in a variety of nutrients. Both its seeds and leaves are edible, making it a versatile addition to your diet. Mustard paste is a low calorie way to add flavor and a dash of nutrients to your meals.Source of beneficial antioxidantsMustard contains antioxidants and other beneficial plant compounds thought to help protect your body against damage and disease.For instance, it’s a great source of glucosinolates, a group of sulfur-containing compounds found in all cruciferous vegetables, including broccoli, cabbage, Brussels sprouts, and mustard.Glucosinolates are activated when the plant’s leaves or seeds are damaged — either through chewing or cutting — and believed to stimulate your body’s antioxidant defenses to protect against disease. Mustard seeds and leaves are particularly rich in the followingIsothiocyanates. This compound is derived from glucosinolates, which may help prevent cancer cells from growing or spreading .Sinigrin. This glucosinolate-derived compound is responsible for mustard’s pungent taste and thought to possess anti-inflammatory, antibacterial, antifungal, anticancer, and wound-healing propertiesMustard is also rich in carotenoids, isorhamnetin, and kaempferol. Research links these flavonoid antioxidants to protection from conditions like type 2 diabetes, heart disease, and perhaps even some types of cancer.Conclusion: Did find the product satisfactory as it did help me to make my meals healthier. But, that said I would prefer more mustard and less vinegar in the combination.

Very good in taste. Value for your money

Very good product specially when used for Fish preparation. It would have been more better if it had more pungent aroma and little more spicy.

As a Bengali and Kasundi lover since childhood, this is my honest reviewPros:1. Tastes somewhat like KasundiCons1. Lacks the strong pungent flavour2. More like the bland mustard sauce you get in high end restaurants.3. Too much vinegar made it very sourConclusion: Do not waste your money on it.

Very authentic n strong mustard flavour

First of all the item hardly tastes like authentic Bengali Kasundi. There is too much salt combined with stale vinegar - in lots of water. There are almost no other herbs or spices in the entire preparation. Needless to say the taste is pathetic. Strictly avoidable.

Delicious! I made the most amazing honey mustard dressing using this product. I love the grainy, hand ground texture and the aroma is just smack you in the face pungent, just like a real mustard sauce should be unlike the popular brands that are free-handed with their preservatives and additives.

I received the 2 sealed bottles of Delight Foods Kasundi Mustard today. After opening the outer cardboard package, I noticed that the level of mustard sauce in both the sealed bottles are rather low. I dont have a scale so I cant say whether the contents are really 400g per bottle, normally the level of any product is almost up to the cap of the bottle. Havent opened them so cant say about the taste but looks okay. Can the manufacturer clarify if the level is usually so low in all their bottles?