Mustard seeds are the seeds of the mustard plant and are available in dark brown and yellow colors. This is used as a spice in many Indian, Pakistani and Bangladeshi dishes. Also available in the form of fluid paste as French Mustard made in Dijon, France and other varieties. Oil is also extracted out from the seeds and mustard oil is used as the main cooking oil medium in Bengali preparations For using in curries, freshly ground mustard paste from mustard seeds is preferable. How to use :- Take 2 table-spoon of dark brown mustard seeds,3 or 4 green chilies and 1/2 teaspoon of salt and 1/2 cup of water and grind in a mixer for about five minutes adding water to make thin constituency. Strain and use the liquid discarding the solid residue.