The interest is normally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in shade from dark brown to black. They are very flavorful, although they have almost no aroma. The seeds are regularly used in Indian cuisine, for example in curry. The seeds are usually thrown into hot oil or ghee after which they pop, releasing an attribute 'nutty' flavor.
Botanical Name: Brassica nigra
Family Name: Brassicaceae
