Mustard seeds

The earliest reference to mustard is in India from a story of Gautama Buddha in the fifth century BC. Gautama Buddha told the story of the grieving mother (Kisa Gotami) and the mustard seed. When a mother loses her only son, she takes his body to the Buddha to find a cure. The Buddha asks her to bring a handful of mustard seeds from a family that has never lost a child, husband, parent, or friend. When the mother is unable to find such a house in her village, she realizes death is common to all, and she cannot be selfish in her grief.

Mustard seed is a rich source of oil and protein. The seed has oil as high as 46-48%, and whole seed meal has 43.6% protein.

It has high amounts of calcium -52%, potassium - 15%, magnesium - 84%, phosphorus -120 %, 

Zinc - 60%, Iron - 77%, and Vit. B1, B2, B3, B6, B9, Vit. E, small amounts of Vit. C and Vit. K

I use mustard seeds in oil tempering. When mustard seeds are added to the oil, they start popping when the oil reaches right temperature so that curcumin becomes available when turmeric is added and oil gets blended well with whatever is added to it.