Mustard, Brown

Hailing from the same family as cabbage and kale, mustard plants have a long and stalwart culinary history in all forms: leaf, root, and seed. While all parts are delicious, we are really here for the sweet and spicy seeds! When warmed, the seeds will begin to ‘pop’ and release aromatic oil that is so essential to many classic Indian dishes, as well as BBQ sauces and chutneys.