Ah, these fancy plant details! All I know is that mustard comes from those cabbage-family plants, with yellow flowers and seed pods. But to be honest? The main feature to me is that strong, heavy smell when it's cooked—like damp earth and old leaves. My stall is right next to a hotel that boils cabbage, you see, and on windy days that smell chases my customers away. Khaana khaanu bhayo?
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