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Brown mustard seeds are more commonly used in Indian cooking although black mustard seeds contain higher proportion of volatile mustard oil with strong flavor. The larger white mustard’s are less pungent. Raw seed are put in hot oil and allowed to pop, this flavored oil can be poured over some dishes before serving or used to cook raw food. Health benefits: Similar to most of the spices, the seeds contain essential antioxidants, vitamins and minerals.
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