Mustard seeds, derived from the Brassica family, come in three main varieties: yellow (white), brown, and black, each with a distinct flavor and level of pungency. These tiny, round seeds are widely used in Indian, European, and Asian cuisines for their sharp, earthy, and slightly spicy taste. When crushed or mixed with water, they release a strong, tangy heat due to the presence of glucosinolates and myrosinase enzymes. Mustard seeds are rich in antioxidants, healthy fats, and essential minerals like selenium and magnesium, which support heart health, digestion, and metabolism. They are commonly used in tempering, pickles, spice blends, and condiments like mustard sauce, adding depth and aroma to various dishes
