Mustard Seeds

Mustard seeds, called Rai or Sarson in India, come in yellow, brown and black varieties. They are central to the Tarka technique, where seeds are popped in hot Ghee or oil, releasing a nutty pungent aroma that is then stirred into Dal, Sabzi or rice. Mustard seeds are also a main ingredient in Achar, Indian pickle. In Bengal, mustard oil is similarly widely used. We carry mustard seeds and mustard oil in various qualities.