Description

Black Mustard Seeds – Whole Spice & Herbal Ingredient for Everyday Use

Black Mustard Seeds – Prakriti Ka Anokha Khazana, Aapki Kitchen Aur Herbal Collection Ki Nayi Pehchaan!

Black Mustard Seeds, commonly known as Kali Sarson, Rai or Kadugu, are small, dark, plant-based seeds obtained from Brassica nigra (L.) W.D.J.Koch. They are known for their sharp, pungent flavour and are traditionally used in Indian kitchens for tempering (tadka), pickles, chutneys and spice blends.

Black Mustard Seeds can be included in your collection of whole spices and botanical ingredients. Choose them if you prefer clean, whole seeds that you can use as they are or grind fresh at home.

Benefits & Features

• Plant-Based Ingredient: Whole seeds of the mustard plant.
• Whole Seed Form: Suitable for customers who prefer original, unprocessed seeds.
• Strong Aroma & Flavour: Adds a sharp, pungent taste to everyday cooking.
• Kitchen Staple: Traditionally used in tadka, pickles, curries, chutneys and masalas.
• Grind-Fresh Friendly: Can be crushed or ground at home as needed.
• Convenient Packaging: Easy to keep in a cool, dry storage area.

How to Use

Black Mustard Seeds – Whole Form:

• For tadka: Heat 1-2 teaspoons of oil or ghee, add ½ to 1 teaspoon of seeds and wait until they crackle and pop. Then add to dal, sabzi, curd or chutney.
• For pickles and chutneys: Use whole or lightly crushed seeds as per your recipe.
• For masala or paste: Dry roast lightly and grind with other spices, or soak in water and grind into a paste for curries.
• Start with a small quantity, as the flavour is strong.

Black Mustard Seeds – Different Indian Names

• Hindi: Kali Sarson / Rai — काली सरसों / राई
• Sanskrit: Rajika / Sarshapa — राजिका / सर्षप
• English: Black Mustard Seeds
• Marathi: Mohri / Rai — मोहरी / राई
• Gujarati: Rai — રાઈ
• Punjabi: Rai / Sarson — ਰਾਈ / ਸਰ੍ਹੋਂ
• Bengali: Sarisha / Rai Sarisha — সরিষা / রাই সরিষা
• Tamil: Kadugu — கடுகு
• Telugu: Avalu — ఆవాలు
• Kannada: Sasive — ಸಾಸಿವೆ
• Malayalam: Kadugu — കടുക്
• Odia: Sorisa — ସରିଷ
• Assamese: Sorioh — সরিয়হ
• Urdu: Rai — رائی

Botanical Name: Brassica nigra (L.) W.D.J.Koch

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Disclaimer: Information on SomSanjeevani is collected from books, traditional references, and publicly available sources for general information only. Please consult a qualified Ayurvedic doctor before using any herb or herbal product.