Mustard seeds are the main ingredient for tempering or doing tadka for a dish in South East Asia. Its also a part of the panch poran, or five-spice mix. It’s the main ingredient in most of the Bengali fish preparations. After being mixed with vinegar it is ground and made into a popular condiment known as Mustard Sauce. Mustard is rich in selenium, magnesium, phosphorus and many other minerals. It has anti-inflammatory properties as well as being good for bones, teeth, and gums
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