Mustard Seed (brown/black)

Family name: Cruciferae
Botanical name: Brassica Juncea/Nigra

Culinary: the seed has little or no smell but a hot taste and bite when prepared. Used in mustard preparations, condiments, dressings, mayonnaise, curry powders, pastes, sauces, flavoured oils, pickling, curries, rices and tadkas.  Slightly more bitter than its yellow counterpart.

Medicinal:  mustard baths and footbaths relieve muscle aches and pains.  It also relieves respiratory problems, rheumatism and a gargle relieves sore throats.