Mustard Seeds (yellow)

Family name: Cruciferae
Botanical name: Brassica Alba

Culinary: the seed has little or no smell but a hot taste and bite when prepared.  Used in condiments, dressings, pastes, sauces, oils, pickling, curries, curry powders, pilau’s, baghar’s, tadka’s, spiced ghee, vegetable dishes, sprouts, dahl’s and mustard preparations.
 Slightly less  bitter than its brown counterpart.

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