Tiny little mustard seeds, mostly added as a tempering, lend an interesting bite, exotic flavour and tempting aroma to Indian foods. Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds:

White Mustard (Brassica alba or Brassica hirta) is a round hard seed, beige or straw coloured. The seed is first processed to remove the outer skin before it is commercially sold. It has a mild flavour and good preservative qualities, which makes it good for making ballpark mustard and in pickling.

Tiny little mustard seeds, mostly added as a tempering, lend an interesting bite, exotic flavour and tempting aroma to Indian foods. Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds:

White Mustard (Brassica alba or Brassica hirta) is a round hard seed, beige or straw coloured. The seed is first processed to remove the outer skin before it is commercially sold. It has a mild flavour and good preservative qualities, which makes it good for making ballpark mustard and in pickling.