Whole Black Mustard Seeds

Black Mustard seeds have been highly prized culinary oil seeds being in use since earlier times. Its origin dates between 5500 and 2300 BC, in Afghanistan, others in eastern India and China. These seeds are now cultivated on all five continents.
These black mustard seeds are stronger than their yellow counterpart, and their flavours range from pungent to hot and are slightly sweet.
Simply grind or crush them, cook them in a little olive oil with onions and add them to your meats, whether white or red and especially to your simmered dishes.