Mustard seeds (Rai) - in Indian cooking brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor. The larger yellow variety, known as white mustard are much les pungent.nion Seeds (Kalonji) - are small, irregular shaped black seeds of the plant that grows in India-Kalonji. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts.