Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so.

Its mild, aromatic, liquorice flavour enhances meat and fish dishes and it can be used whole or finely ground in vegetarian Indian dishes.

The leaves have a strong, pungent taste that compliments fish and meat dishes, particularly those containing tomatoes.

Fried black mustard seeds are used extensively as a garnish in Indian cooking, particularly in vegetable dishes

The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.