Psyllium seed husks are indigestible in human beings and are often used as a source of dietary fiber. The inert bulk of the husks helps provide a constant volume of solid material irrespective of other aspects of the diet or any disease condition of the gut.

Cumin is the dried seed of the herb cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand.

Fennel is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems.

Other ingredients can be used to mix mustard, for example, sugar, honey, vinegar, or milk. It is also possible to buy prepared mustard in many places.

Mustard seeds, particularly the yellow ones, can also be ground into flour, and mixed to a thick paste with a little water to make the condiment mustard. The ground mustard powder is usually mixed with ordinary flour to reduce the strength of the resulting condiment.

Mustard oil can be extracted from mustard seeds. It is formed from mustard oil glucosides (glucosinolates) immediately after crushing.

Cumin is the dried seed of the herb cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand.

Fennel is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems.

Psyllium seed husks are indigestible in human beings and are often used as a source of dietary fiber. The inert bulk of the husks helps provide a constant volume of solid material irrespective of other aspects of the diet or any disease condition of the gut.

Other ingredients can be used to mix mustard, for example, sugar, honey, vinegar, or milk. It is also possible to buy prepared mustard in many places.

Mustard oil can be extracted from mustard seeds. It is formed from mustard oil glucosides (glucosinolates) immediately after crushing.

In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter". Among other things, it is used for making a type of paratha, called 'ajwain ka paratha'.