Description
These larger mustard seeds are the most commonly used variety in Indian cuisine. Often referred to as “black mustard seeds” in many cookbooks, they come from the Indian mustard plant and are small, dark seeds. Typically, they are used in tempering (or “vaghaar”), which involves mixing spices in hot oil. When cracked in hot oil, their pungent flavor and aroma are released, adding a distinctive seasoning to dishes. In Bengali cuisine, raw mustard seeds are ground into a paste with water, chilies, and ginger to flavor bitter vegetable stews, soups, dals, and fish dishes. Mustard seeds not only enhance the taste of food but also promote healthy skin and stimulate the appetite. Brassica nigra.

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