Mustard Seed
India’s Harvest, the World’s Choice
About Mustard Seed
Mustard seeds are a cornerstone of Indian cooking, prized for their sharp, pungent flavor that transforms upon cooking. Available in black, brown, and yellow varieties, these small seeds are fundamental to the art of tempering ('tadka' or 'vaghar'), where they are popped in hot oil to release a wonderful nutty aroma. They are also the soul of the Indian pickling tradition and the source of the beloved pungent mustard oil, making them one of the most versatile and essential spices in the pantry.
- Botanical Name:Brassica nigra
- Common Names:Rai, Sarson
- Family:Brassicaceae
- Origin:India (primarily Rajasthan, Gujarat, Uttar Pradesh), Canada, Nepal, Ukraine
Key Features
Pungent Flavor
Contains compounds that release a characteristic sharp heat when crushed or cooked.
Tempering Essential
A primary spice for 'tadka', forming the flavor base for countless curries, lentils, and vegetable dishes.
Natural Preservative
Its antimicrobial properties make it a key ingredient in pickles ('achaar') across India.
Multiple Varieties
Available as sharp Black, robust Brown, and mild Yellow seeds to suit different culinary needs.
General Specifications
Product Variants & Specifications
Black Mustard Seeds
The most pungent and sharpest variety, these small black seeds are a staple in South Indian cuisine and robust dishes.
Physical Specifications
Appearance
Small, hard, globular seeds
Color
Dark reddish-brown to black
Size
Approx. 1-2 mm
Purity
99% to 99.5%
