These have a sharp, biting flavour with a pungent aroma.
Uses: As a main ingredient in curry powder and in a wide variety of Indian dishes. Add crushed seeds to pork, veal and kidneys to season. Also good with cheese dishes.
To prepare: The seeds are cooked in hot oil or dry-fried, to bring out their flavour and to remove the pungency. When heating mustard seeds, use a large frying pan with a lid - to stop the seeds jumping out of the pan when they start to pop.
Despite their name, these are honey-coloured rather than white, they have a sweet, mild taste.
Uses: White mustard seeds act as a preservative and are used in pickling. Crushed mustard seeds go well with cooked vegetables, especially cabbage and celery.