There are three main varieties of mustard plants, each producing seeds with unique flavors: Brown Mustard (Brassica juncea) Known for its spicy kick, often used in Dijon mustard. White Mustard ...

and brown mustard (Brassica juncea). Mustard seeds are one of the main flavouring agents in Indian cooking, especially in Bengali cuisine. It enhances the dishes with a unique flavour and colour ...

Brussels sprouts and kale from seed. A wide range of common leafy vegetables, such as cabbage, Brussels sprouts, broccoli, kale and cauliflower are all part of the Brassica genus. Some root crops ...