Brown mustard seeds are tiny round brownish-black or purplish-brown seeds obtained from the Indian mustard plant. When mustard seeds are added to hot ghee or oil, they pop, sputter and turn gray, developing a nutty taste in the process. They are an integral part of South and East Indian cuisine, and are also valued in Ayurvedic cuisine for their digestive, heating properties (Pitta types should use them in moderation).

Mustard seeds need to be first fried in medium heat to release their wonderful aroma and flavor. Once they start popping, usually along with cumin seeds, you can add the rest of the ingredients in your recipe.

Mustard seeds are also used as a garnishi when dry roasted or saut?ed in oil with whole red chilies and fresh coconut, sprinkled on steamed vegetables or on dals (lentils) and soups.

Medicinal uses include: sore throats and bronchitis, respiratory complaints, rheumatism and kidney disorders. Footbaths and baths with mustard seeds help to relieve sore muscle aches and pains.

200 gm (7 oz.) bag.