Black Mustard Seeds & Powder (Rai or Sarson)

Mustard is a condiment used in India, Greece and Rome since very ancient times. Mustard seeds come in three colours, black, brown and yellow/white and are used whole or ground in all kinds of dishes. I like to use it in my vegetarian dishes as a seasoning and also in my meat and fish curries to perk up flavour. It is also an important condiment in my pickles. Their nutty flavour is released either when they pop whilst dry roasting or when fried in oil. I fry the mustard seeds in a little oil with a sprig of curry leaves and add it to my dhal to add a lovely texture and flavour. Black and brown mustard seeds are used in most Indian homes and the yellow variety is rarely used.

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