From the western ghats of southern India to the tropics of South America.
You'll get compliments on your condiments if you use these yellow mustard seeds. Their spicy flavour will enhance curries, meats, fish, sauces and salad dressings. Don't forget to use them in pickling or with vegetables like cabbage or sauerkraut. Sauté on a gentle heat at the beginning of cooking until seeds begin to turn colour and 'pop', then add the rest of the ingredients or remove from heat.