Mustard Seeds

Mustard seeds come in shades of black, brown and yellow and it’s black and brown that are most commonly used in Indian cuisine. They share the same characteristics, although the black seeds are slightly larger. Be careful when cooking with them as they do tend to pop when tempered in oil. In Bengal, the mustard seed is king and is used in a wide variety of dishes with fish and vegetables, and also made into a paste. The oil is also commonly used in Bengali cooking, which has a pungent smell, so make sure you have an extractor fan on if using.