Mustard seeds, available in three main varieties—white, brown, and black—are commonly used as a condiment and come in a nearly globular shape. The seeds are finely pitted and have an odourless characteristic when whole, but are pungent-tasting once ground. White mustard seeds, light yellow in color, are about 2.5 mm in diameter, while brown mustard seeds are slightly darker in yellow hue but similar in size. Mustard plants, which are grown as oil crops, vegetables, or fodder, include species such as Brassica hirta (pale yellow or white mustard), Brassica juncea (brown mustard), and Brassica nigra (black mustard). Black mustard seeds are the most commonly used type for making mustard condiments. These mustard seeds are known for their high oil content and pungency, which adds a distinctive taste to various culinary dishes. Mustard seeds also have medicinal uses, being rich in antioxidants and possessing anti-inflammatory properties. For the available mustard seeds in the market, the Black Mustard Seed type is popular. The seeds are sold in loose packaging, with a moisture content of about 30% and a purity of 99%. They come with a shelf life of 24 months, ensuring freshness and quality for an extended period. The seeds are categorized as Grade A quality, making them suitable for both culinary and industrial uses. Overall, mustard seeds are versatile and essential in kitchens worldwide, particularly in Indian cuisine where they are used in a variety of dishes, pickles, and oils.