The Earliest reference of mustard in India is from the 5th century BCE. Gautam Buddha told the story of grieving mother and the mustard seed. Mustard seed is used by the Jesus as a model for kingdom of God. In Sanskrit writing the grain of mustard seed has been compared with kingdom of Heaven. It is also a very popular oil seed crop in India.
Mustard seeds are known to be powerful anti–microbial agents. As a spice both black as well as yellow mustard is consumed. They are very good source of omega -3-fatty acids useful for heart patients. Mustard seeds.  are the small round seed.  The black mustard in some areas is cultivated as winter crop through conserved residual moisture in some parts it is also cultivated under irrigated agriculture. Originally small black brown grains were preferred, but now with the introduction of hybrid varieties the bold brown grains are only available, they also have high oil contents.Whole seeds when fried in ghee produce nutty flavor that is useful as garnish and seasoning for other Indian dishes. The flavor of mustard seeds adds nice and wild aroma in Indian dishes. Seed’s spicy flavor enhances the food uniquely. Powder of mustard acts as an emulsifier in preparation of mayonnaise and salad dressings whereas ground mustard provides flavor and consistency in curries. They have very strong and distinct flavor thus making them very popular in Indian and Southeast Asian dishes. Black seeds are most pungent in taste.