Mustards are part of the Brassicaceae family and were one of the first plants to be cultivated. Their seeds are one of the oldest spices known, with over 5000 years of use and cultivation. There are about 40 different mustard plant species, but three are the most common for culinary use: black, brown, and yellow mustard seeds are commonly used in worldwide cuisine. Brown mustard seeds are a common ingredient in Indian cooking. Easily available and multifunctional, Organic mustard seeds bold are ideal for tempering and garnishing dishes. Whole mustard is used as a flavoring agent in Indian cooking, whereas ground mustard provides flavor and consistency in Bengali curries. The mustard seeds are naturally packed with minerals and are rich in calcium, potassium, magnesium and phosphorous. These seeds are used liberally in traditional medicine since they help relieve cold symptoms,aid in digestion, reduces aches, pains and lessens respiratory issues.
