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Used extensively in West Bengal, mustard can easily be seen as the lifeline of Bengali cooking. The mustard plant yields not only seeds but its leaves are also edible, and mustard oil is so popular in the region that it is preferred to the ubiquitous ghee for cooking. The tiny round seeds come in two variations, yellow and black, and are more often used whole as a tempering spice, though it's when they are crushed into a powder and made into a paste that they sets the foundation for chingri shorshe.