Description

Yellow Mustard Seeds & Powder – Whole Spice & Herbal Ingredient for Everyday Use

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

Yellow Mustard Seeds, commonly known as Peeli Sarson, Safed Sarson or White Mustard, are plant-based seeds obtained from Sinapis alba L. They have a milder flavour than black mustard and are widely used in pickles, spice blends, sauces and seasoning. They are available as whole seeds and as a ready-to-use powder. The whole seed form is suitable for those who prefer the original plant material, while the powder offers convenient handling and storage.

Yellow Mustard Seeds & Powder can be included in your collection of whole spices and botanical ingredients. Choose the form that best suits your intended use.

Benefits & Features

• Plant-Based Ingredient: Derived from the seeds of the yellow (white) mustard plant.
• Whole Seed Form: Suitable for customers who prefer original, unprocessed seeds.
• Powder Form: Convenient to handle, measure and store.
• Mild & Tangy Flavour: Adds a gentle pungency to everyday cooking.
• Kitchen Staple: Traditionally used in pickles, marinades, dressings, curries and masalas.
• Convenient Packaging: Easy to keep in a cool, dry storage area.

How to Use

Yellow Mustard Seeds – Whole Form:

• For pickles and chutneys: Use whole or lightly crushed seeds as per your recipe.
• For tadka: Heat 1-2 teaspoons of oil, add ½ to 1 teaspoon of seeds and let them crackle before adding to dal, sabzi or curd.
• For paste or masala: Soak in water for 1-2 hours and grind into a paste, or dry roast lightly and grind with other spices.

Yellow Mustard Powder:

• Mix ½ to 1 teaspoon of powder with a little water or vinegar to make a kitchen-style mustard paste, and let it rest for 10 minutes for the flavour to develop.
• It can be added in small amounts to marinades, salad dressings, sauces, curries and pickles.
• Start with a small quantity, as the flavour can be sharp.

Yellow Mustard – Different Indian Names

• Hindi: Peeli Sarson / Safed Sarson — पीली सरसों / सफेद सरसों
• Sanskrit: Siddhartha / Gaura Sarshapa — सिद्धार्थ / गौर सर्षप
• English: Yellow Mustard / White Mustard
• Marathi: Pivli Mohri — पिवळी मोहरी
• Gujarati: Pili Rai — પીળી રાઈ
• Punjabi: Peeli Sarson — ਪੀਲੀ ਸਰ੍ਹੋਂ
• Bengali: Holud Sarisha / Sada Sarisha — হলুদ সরিষা / সাদা সরিষা
• Tamil: Manjal Kadugu — மஞ்சள் கடுகு
• Telugu: Pasupu Avalu — పసుపు ఆవాలు
• Kannada: Haladi Sasive — ಹಳದಿ ಸಾಸಿವೆ
• Malayalam: Manja Kadugu — മഞ്ഞ കടുക്
• Odia: Reliable regional name not confirmed
• Assamese: Reliable regional name not confirmed
• Urdu: Safed Sarson — سفید سرسوں

Botanical Name: Sinapis alba L.

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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.