Kadugu is often used in tempering (seasoning) by frying the seeds in hot oil until they pop, releasing their nutty and spicy flavor. It is a key ingredient in dishes like sambar, rasam, curries, and pickles. Mustard seeds are also used in making mustard oil and mustard paste, both of which are popular in Indian and global cuisines. Nutritionally, mustard seeds are rich in dietary fiber, omega-3 fatty acids, and essential minerals like calcium, magnesium, and potassium. They have anti-inflammatory properties and aid in digestion. Mustard seeds also possess antibacterial and antifungal properties, making them beneficial for overall health.