concentrated form. There are yellow,
brown, and black mustard seeds. The
yellow is used to make American
mustard; the brown is popular in Europe
and Asia; and the black, which is the
smallest and most potent of the three, is
used most often in Indian cooking and
pressed to make mustard oil. All come
from different varieties of the mustard
plant and can be used interchangeably.
- NIGELLA SEEDS (KALONJI): These
tiny black seeds are the product of an
annual flowering plant. The seeds are
sometimes referred to as onion seeds or
black cumin, but they are related to
neither. They do, when sizzled in hot oil,
taste a bit like onions and look like
