Mustard seeds are the tiny, highly pungent seeds of the mustard plant. Available in yellow, brown, and black varieties, they are a major global spice. Ground seeds make prepared mustard, while frying whole seeds in hot oil is a staple in South Asian cooking.
- Types & Flavors: Yellow seeds (mildest), Brown seeds (pungent), and Black seeds (sharpest).
- Culinary Uses: Used for tempering (tadka), marinades, pickling, and condiments.
- Health Benefits: Packed with magnesium, calcium, and antioxidants that aid in digestion and blood glucose stabilization.
