The mustard seeds used in Indian cooking are tiny and black or dark brown in color. The seeds have a faint spicy smell much like curry leaves. They taste just like mustard in its paste form.
Mustard seeds are from the mustard plant, which belongs to the Cruciferous plant family. Other vegetables belonging to this family are cauliflower, broccoli, Brussels sprouts, and cabbage. Though small, the mustard seed is famous. It is referred to in Christian teachings, Islam, Hinduism, and Buddhism. Sanskrit writings from 5,000 years ago mention mustard seeds. Mustard seeds were used medicinally in history and today we know them to be a great source of omega-3 fatty acids, iron, calcium, zinc, manganese, and magnesium. Some research suggests they contain compounds that help fight cancer.
