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The most common type of mustard seeds that are cultivated is yellow, black, and brown mustad or Rai. They are little, spherical seeds that are around 1 to 2 mm in diameter and brown in colour. Depending on the plant, mustard seeds can come in three various colours: black mustard, brown Indian mustard, and white mustard. Mustard seeds have a strong, biting flavour. Mustard seeds are used as spices and condiments in Indian, Mediterranean, Caribbean, Northern European, North American, and African cuisines. Rai seeds are used as a flavour in practically all Indian vegetable meals, whether curry or dry masala. Mustard seeds are also a key component in practically all pickles. Mustard seeds are also used in salad dressings, glazes, and sauces.