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Mustard Seeds

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The pungent seeds of the mustard plant, which range from yellowish tan to brown to black, are the building block of prepared mustard, whether it’s the yellow ballpark mustard we squirt on hot dogs or fancy Dijon mustard. The seeds, however, are used in their own right, especialy in Indian cuisine, where they are often bloomed in hot oil and poured over a dal or stew to finish it (known as a tarka). They’re also part of the Bengali spice blend panch phoran.

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