Mustard in Tibet Food

Tibet is a perfect getaway for both nature enthusiasts and food aficionados. It is a wonderful region for gourmets who love special food. Mustard is a kind of condiment, which cultivated in Tibet. It features heavily in Tibetan cuisine, and you can taste mustard in many Tibet foods. Meat dishes are likely to be yak, goat, or mutton, often dried or cooked in a spicy stew with mustard .Explore Tibet Team, a professional Tibet travel agency, today introduces mustard to you.

The dietary structure of the Tibetans’ includes both simple and complex elements. Mustard is an important herb in many Tibetan foods, and it is made from the seeds of a mustard plant. The seeds of mustard are usually about 1 or 2 mm in diameter. The colors of mustards seeds are from yellowish white to black.
The mustard has a sharp, hot, pungent flavor. Coarse-grained mustard has a medium-hot fruity taste. Usually, Tibetan will mix mustard with water, salt, lemon juice, or other liquids to create a paste or sauce. The colors of sauce are from bright yellow to dark brown. The tastes of the sauce are range from sweet to spicy.
Mustard also has other benefits, A bit of mustard powder added to a footbath helps kill athlete’s foot fungus.
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