<div align="justify"><strong class="headmain-orange">Mustard Seeds</strong><br />
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                        <p><strong>A Definition</strong><br />
                        Derived from the many varieties of mustard  plants, mustard seeds are very small seeds, about 2 mm in diameter, and  seen in colors ranging from yellowish white to black. They are one of  the most important ingredients used in many regional cuisines across the  world, especially in the Indian sub-continent. Mustard seeds can be  used either in whole form or in powdered form. Although there exist  around forty different types of mustard plants, the mustard seeds are  primarily derived from three main types of mustard plants. These three  plants are black mustard plant, also known as Brassica Nigra; brown  Indian mustard, also known as Brassica juncea; and white or yellow  mustard also called Brassica Hirta/Sinapis Alba.</p>
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                        <p><strong>Origin of Mustard Seeds</strong><br />
                        Although the exact origin of mustard seeds  is relatively unknown, it is believed that these seeds must have been  used in the form of spices by the French during 800 AD. So popular were  these seeds, that the Spanish explorers took them while on voyage  throughout the entire 1400s. The mustard seeds find their place in many  ancient Sanskrit writings, written around 5000 year ago. In the New  Testament, the grain of a mustard seed has been compared with the  kingdom of heaven. The contemporary mustard condiments were originally  developed by the Ancient Romans using these mustard seeds. Mustard seeds  were used in medicines by many physicians, including Hippocrates, the  father of medicine.</p>
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            <p align="justify"><strong>Types of Mustard Seeds</strong><br />
            There are three main varieties of mustard seeds. These are:</p>
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                <li><strong> Black Mustard:</strong> Also  known as brassica nigra, nigra being the Latin word for black. These  seeds have a very strong and distinct flavor, thus making them very  popular in Indian and Southeast Asian dishes</li>
                <li><strong>Brown Mustard: </strong>This  variety is also known as brassica juncea. The term 'juncea' means  rush-like. The brown mustard seeds first originated in the Himalayas.  They are used as garnish but before that they are toasted or fried a  little in oil</li>
                <li><strong>White Mustard: </strong>They are  known as Sinapis Alba/B. Hirta alba meaning white. The seeds are light  tanned, and slowly end up as bright yellow mustard. These are mainly  used in picklings and marinades</li>
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                        <p align="justify"><strong>Health Benefits of Mustard Seeds</strong><br />
                        Mustard seeds are known to be powerful  anti-microbial agents since they can destroy all the food borne  pathogens quite effectively. Isothiocyanates, a compound found in  mustard seeds, has been found to stop the growth of cancer cells.  Mustard seeds also contain high amounts of selenium, a nutrient that  helps in arresting the occurrence of asthma.</p>
                        <p align="justify">Magnesium, another nutrient  found in mustard seeds, helps in lowering blood pressure as well as  normalizing the sleep pattern in women coping with menopause. Apart from  this, they help in reducing</p>
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            <div align="justify">migraine attacks,  and preventing heart attacks in patients. Mustard seeds are a very good  source of omega-3 fatty acids, apart from iron, calcium, zinc,  manganese, magnesium, protein, niacin and dietary fiber.</div>
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            <p align="justify"><strong>Recipe using Mustard Seeds</strong><br />
            One of the most popular recipe used in making  mustard seeds is the ginger &amp; yogurt chutney. It not only tastes  great, but also aids in proper digestion. The ingredients required for  making the ginger &amp; yogurt chutney are:</p>
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                <div align="left">&frac12; cup ginger (finely grated)</div>
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                <div align="left">&frac12; teaspoon mustard seeds</div>
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                <div align="left">&frac12; cup plain yogurt</div>
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                <div align="left">Few green chillies</div>
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                <div align="left">1 tablespoon vegetable oil</div>
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                <div align="left">1 dried red chili pepper (halved)</div>
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                <div align="left">Some curry leaves.</div>
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            <p align="justify"><strong>Methodology</strong><br />
            Put ginger, green chillies, salt and two spoons of  water in blender and grind them to make a thick and smooth puree. Add  yogurt in the puree and stir it well. Now add some oil in a pan and heat  it. Add mustard seeds in the heated oil. After some time, as the seeds  start spluttering, add the halved red chili pepper and curry leaves.  Remove them from the gas and pour them over the puree and stir well.</p>
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